Rene Redzepi


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To dip freshly cooked crayfish, into a marinade made from it's own roasted & pureed brains, is always a guests favorite

#saturdaynightprojects Emil of Stockholm does beef heart, plums and nasturtiums. Only 21, watch out for him!

#saturdaynightprojects Yann of Germany reminisces over his childhood dumplings with cucumber and buttermilk

#saturdaynightprojects 'Crouching endive, hidden porc' leo from Portugal does endive with porc underneth. Great!

#saturdaynightprojects we took Adam of Chicago's virginity; he did his first ever own plate of food. Meringue& beets.

#saturdaynightprojects Fransisco from guadalajara; tounge with gooseberry and watercress emulsion! Super!!!!

More carbohydrate love; a dessert of potato, plums & the intense almond flavored plum kernel infused into cream

We love carbohydrates, especially when paired with fresh duck liver and wild black trumpets...

Is there flavor in the steam when boiling stock I asked? Next day; Ben did this...The liquid; Intense & clear flavor

unripe pears, crabapples & sloeberries in salt. Aronia & gooseberries lacto-fermented & many more; experiments for 2012

#trashcooking We discovered our farmer throwing away the leeks roots, so now we serve them crispy with ramp-berries

Watercress and blackcurrants are the new tomato and basil

Fish in spicy tomato sauce, minced meat with aubergine & tahini. Rice with abricots & almonds. A feast they did for us

Dani, Anton & Tomer from Israel is cooking our staff meal today; Fish, tabouleh, apple&honey! Happy #roshhashanah

Sweet 'Ingrid marie', a lovely aromatic apple, almost like being in the flowershop; served with fresh walnuts

She is gorgeous, so pretty! We will dry-age her for two weeks. Then we cook her slowly....#henofthewoods

survival of the best prepared: winter is coming soon; we will be ready for her long embrace!

Milton of Kansas City does an amazing, portion sized, hay flavored souffle. Dark malt sirup poured tableside.

Beau of Sydney does a dessert of sweetcorn. challenging and thought provoking!

Tom of Birmingham does zander and river garnishes. Smashing!