Noma 2.0: Vegetables, Forest, Ocean - René Redzepi, Mette Soberg, Junichi Takahashi

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René Redzepi, Mette Soberg & Junichi Takahashi

Éditions du Chêne

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Mushroom and kelp broth, pine dashi, Japanese quince water, lemon verbena kombucha, deer bushi, fermented wild boar belly, cod tongue, reindeer brain jelly, among others.

At the heart of Noma 2.0. In 2018, René Redzepi closed the original Noma in Copenhagen and relocated it to a new location on the other side of the river. During this process, he and his team completely reinvented the world's most influential restaurant.

By telling this story through the prism of 200 extraordinary dishes, Noma 2.0 reveals something we can all learn from, cooks or not: how to stay creative and question yourself throughout your career.