We already know how the team at Noma harversts ants. But have you heard about the chefs new adventures? They went diving in the Arctic Ocean for sea urchins.
This surreal video details the exciting Norwegian Arctic trip of Noma pastry chef Rosio Sanchez, Noma's head of Research and Development Lars Williams and Matt Orlando, former Noma head chef and owner of Amass in Copenhagen.
The three chefs traveled to the island of Nordskot, an all-day journey which involved two flights and a catamaran ride. They were joined by expert diver and sea urchin lover Roderick Sloan and his chief diver Pawet Laskowski.
Together they dove in freezing water where the temperature ranges from -2 to 2 degrees Celsius (28.4 to 35.6 degrees Farenheit) to harvest sea urchins by hand.
After you watch their incredible adventure you'll never take sea urchins for granted ever again.
Will this help Noma stay afloat as the best restaurant in the world? Find out on April 29th when the 2013 World's 50 Best Restaurants awards are announced live on FDL. The awards are sponsored by S.Pellegrino and Acqua Panna.