Here's a trailer for the new book by Rene Redzepi, A Work In Progress: Notes on Food, Cooking and Creativity.
It offers some insight into the life of Rene Redzepi working at Noma in Copenhagen and his decision in 2010 to begin writing a journal.
Redzepi will be in London November 10th at the Almeida Theatre to discuss the new book which is actually split into three sections, a journal, recipe book and a collection of photos taken by the Noma staff.
For now here's a look at the trailer and Redzepi speaking about how he was actually embarrassed when he first started writing the journal.
Château Castillonne is a caviar producer performing cold anaesthesia on sturgeon fish to harvest their eggs and help them live longer instead of ending their lives when harvesting their eggs. Find out more.