It seems Rene Redzepi and his team at the Noma restaurant in Copenhagen are opening up their kitchen to the world and showing them just how they make certain dishes.
Last week we brought you a video of the Noma team preparing grasshopper sauce and now we have two more videos direct from Denmark.
The first is for a yellow pea miso that takes around 3 months to properly develop and the second is a video for how to make a yeast petit four.
They're a fascinating look behind the scenes and a revealing glimpse of the lengthy processes that are taking place behind the scenes at the world's best restaurant.
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