“We’re working in that direction…it’s a challenge that doesn’t scare me. Our great Achilles’ heel is the long [repeated five times in a row] and dark Danish winter. In order to have every year a winter menu based on vegetables alone, we need to have resources and skills we still do not have. But we’re working extensively on the study of leavening and fermentation processes. In order to get to the end of the cold season, it is necessary to prolong and develop the life and the aromas of edible products.”
The chef was then asked how long he thinks it would take for Noma to be 100 percent vegetarian. “It’s still long. However, we will certainly get there before I turn 50.”
For the record, Redzepi is only 37 years old so don’t get your hopes up just yet!
In the meantime, the chef and his staff are experimenting with different fermentation techniques involving bee larvae and edible insects. Here's their special recipe for grasshopper sauce:
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.