If it was anyone else you’d be forgiven for calling ‘bull’ but when you realise Bompas & Parr are the team behind an edible fireworks display and a project that tried to cook with lightening, you quickly realise it might not be a joke.
Food & Wine say one of the reps for the company told them the eggs cost around $4,800 with the facial scanning technology used to create the molds evidently costing a lot.
Now a three-Michelin-star restaurant, Noma has changed, but not necessarily on the plate. According to Kenneth Foong, it's all about the way the team works, which is closer to a tech company than a traditional restaurant. Read our exclusive interview with Noma's head chef.