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As expected, the lead curator for modern, “New Nordic” cuisine does not use a standard, traditional kitchen. In a video made for the Culinary Institute of America, Noma’s René Redzepi explains why his kitchen is designed the way it is, and why he does not have a traditional kitchen brigade, composed of saucier, poissonier, and so on.

“We’re trying to move away from the traditional steel cage.”

Sometime in 2015, Noma will be uprooting and replanting itself, in its entirety, from Copenhagen to Tokyo, while its current home undergoes renovations for two months. This begs the questions: how will Noma’s menu change halfway across the globe? Noma’s rise to the top of the gastronomic elite was, in my opinion, its near-obsessive focus on locally-sourced ingredients, mostly in the plant kingdom; Mr. Redzepi is an expert in sourcing and gathering edible creations around their current location.

I know for a fact, however, that reindeer moss does not grow in the wild anywhere near Tokyo. If Noma is to stick with its current mantra of using seasonal, local plant matters, one should be more than intrigued to see how the restaurant will adapt to its new temporary home. Will the torch-bearer for New Nordic Cuisine act as ambassador for its roots, or will its dishes resemble some new creation, a Nordic + East blend?

One can only wait to find out.

Until then, Noma’s ingenuity buzzes on in its kitchen.

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