René Redzepi and the story of Noma
Summary
TLDRThe speaker passionately discusses the philosophy behind Noma, a restaurant renowned for its Nordic cuisine. Emphasis is placed on the importance of transparency, authenticity, and a deep connection with nature. The restaurant's journey of learning and innovation is highlighted, with a focus on using local, seasonal ingredients to create unique and flavorful dishes. The speaker's personal background and experiences also contribute to the restaurant's culinary approach, aiming to provide guests with a truly authentic and memorable gastronomic experience.
Takeaways
- 🍽️ Cooking is described as transparent, honest, and generous, emphasizing the importance of originality and authenticity in culinary arts.
- 🌍 'Noma' in Danish means 'Nordic food,' reflecting the restaurant's focus on regional Nordic cuisine and the aspiration to make it recognized on gastronomical levels.
- 🌱 The restaurant has a deep connection with nature, seeing it as a source of inspiration and a pact that shapes its culinary philosophy.
- 📈 Over seven years, the restaurant has learned to understand the region, soil, seasonality, and weather's impact on the ingredients they use.
- 🌾 Harvesting ingredients oneself teaches respect and encourages the use of all parts of the produce to maintain the original flavor.
- 🎨 Nature provides a new palette of flavors to work with, offering a unique and diverse range of tastes to explore in cooking.
- 🔍 The restaurant aims to maintain an unbroken connection from the product's origin to the plate, ensuring the freshness and flavor of the ingredients.
- 🌳 The experience at the restaurant is meant to be unique to its location, offering guests a sense of time and place that can only be found in that specific region.
- 🥬 Indigenous products are highlighted, such as beach cabbage, which is described as intensely flavorful and a perfect pairing with oysters.
- 💡 Innovation in the kitchen is challenging but essential, with the restaurant exploring new ways to combine and prepare ingredients.
- 🌊 The process of creating a dish often starts with a high-quality ingredient and then builds around it with other elements that showcase its best qualities.
- 🇩🇰 Despite having Danish roots, the chef's Macedonian heritage has influenced his perspective on food and the potential of traditional ingredients.
- 🏆 Noma has received two Michelin stars and has been voted the best restaurant, but the chef remains focused on the work rather than accolades.
- 🚀 The journey of the restaurant is ongoing, with a commitment to deepening their understanding of their craft and making the link from ingredient to plate clearer.
Q & A
What does the term 'Noma' signify in Danish?
-In Danish, 'Noma' means 'Nordic food', derived from the words 'Nordic' and 'mad' which means food.
What is the founder's initial perception of the term 'Nordic cuisine'?
-The founder initially thought of 'Nordic cuisine' as a dream that could only be known at gastronomical levels and possibly used as a gastronomical term.
What is the essence of the restaurant's relationship with nature according to the transcript?
-The essence of the restaurant's relationship with nature is having a pact with nature, growing in it, and being inspired by it, which shapes everything in the restaurant.
How has the restaurant's understanding of its region evolved over the seven years it's been open?
-The restaurant's understanding of its region has evolved through a learning curve of understanding the soil, seasonality, and weather, which has become its biggest inspiration.
What does the founder believe is the key to maintaining the connection from the product's origin to the plate?
-The key is to pick the ingredients oneself, which teaches respect and encourages the use of all parts of the ingredient, staying true to its original flavor.
How does the founder describe the impact of harvesting ingredients oneself on the dishes?
-Harvesting ingredients oneself brings a new palette of flavors to play with and presents the ingredients as a gift, full of life, which enhances the dishes.
What is the main goal for the guests' experience at Restaurant Noma?
-The main goal is for guests to have a sense of time and place, experiencing something unique to the region and the city where Restaurant Noma is located.
What is the significance of working with indigenous products in the restaurant's philosophy?
-Working with indigenous products is significant because it allows the restaurant to offer unique experiences and to showcase the region's natural bounty.
How does the founder approach the creation of new dishes?
-The creation of new dishes starts with a high-quality ingredient, understanding its origins and best qualities, and then building the dish around it to showcase these qualities.
What personal background influences the founder's perspective on food and ingredients?
-The founder's father is from Macedonia, and his experiences of living there, where eating was based on what one could grow and harvest, influences his perspective on food and ingredients.
What does the founder hope for the future of the restaurant and other chefs?
-The founder hopes that the restaurant's success will open doors for future chefs, making it easier for them to explore and innovate in the culinary world.
What is the founder's view on the importance of the restaurant's Michelin stars and rankings?
-The founder does not place significant importance on the Michelin stars and rankings, focusing more on the work and innovation in the kitchen rather than accolades.
Outlines
🍽️ Embracing Nordic Cuisine at Noma
The speaker discusses the philosophy behind cooking at Noma, emphasizing transparency, honesty, and generosity. They highlight the importance of Nordic cuisine, which is deeply rooted in the region's nature and seasons. The goal is to create a gastronomical term that represents the essence of Nordic food. The speaker also talks about the learning process involved in understanding the region, the soil, and the weather's impact on ingredients. They stress the importance of respecting nature and using all parts of harvested ingredients, which brings a new depth of flavor to the dishes. The ultimate aim is to provide guests with a unique dining experience that reflects the time and place, using indigenous products and showcasing their origins and best qualities.
🌟 Noma's Achievements and Future Vision
In this paragraph, the speaker reflects on Noma's recognition, including receiving two Michelin stars and being voted number one on a ranking list. They express a sense of humility and focus on the ongoing work rather than dwelling on past achievements. The speaker sees their success as a breakthrough for the city and the country, opening doors for future chefs. They emphasize the need to delve deeper into their craft, understanding the ingredients from the source to the plate. The speaker also mentions the importance of maintaining connections with suppliers and continuing to explore and innovate in their culinary approach.
Mindmap
Keywords
💡Cooking
💡Noma
💡Nordic Cuisine
💡Seasonality
💡Nature
💡Harvest
💡Flavor Palette
💡Indigenous Products
💡Innovation
💡Michelin Stars
💡Cultural Heritage
Highlights
Cooking is transparent, honest, generous, and original.
Noma means Nordic food in Danish.
The dream was for Nordic cuisine to be recognized gastronomically.
A restaurant has a pact with nature and the people growing food.
Nature is the biggest inspiration for the restaurant.
Harvesting food yourself teaches respect and encourages using all of it.
Harvesting creates a new palette of flavors to work with.
In-depth knowledge of the region and soil is crucial.
Maintaining the connection from product origin to plate is important.
Tasting food right after harvesting sets the reference point for flavor.
Guests should experience something unique to the region and city.
Working with indigenous products is essential for a restaurant.
Beach cabbage found on the beach has an intense, flavorful taste.
Innovation in cooking is about finding new ways to combine and prepare ingredients.
Starting a dish with a high-quality ingredient and showcasing its origin and best qualities.
The speaker's Macedonian heritage and experiences influence their perspective on food.
Noma has two Michelin stars and was voted the best restaurant.
The recognition is important for opening doors for future chefs.
There is still much to explore and understand in cooking.
The goal is to make the link from ingredient to plate clearer.
Being with the team, visiting suppliers, and deepening knowledge brings happiness.
Transcripts
for me cooking is it's something that's
completely transparent and without
pretense that's honest and generous and
that has something true and original to
it Noma is a word that in Danish mean
Nordic food Nordic and know and food and
danishes melt so I know MA Noma
we had a long term dream which I really
honestly only thought could be a dream
that this term a Nordic cuisine could be
something that was known in
gastronomical levels and perhaps the
extreme dream that one day it could be
used as a gastronomical term I see a
restaurant having some type of pact with
nature and people growing in nature and
that is simply the essence of it and
that shapes everything
through the seven years we've been open
it's been one big learning curve of
understanding our region and sending the
soil the seasonality what does the
weather give us and so on and today
nature is our biggest inspiration right
now I think it teaches you some type of
respect when you when you harvest things
yourself you will force yourself to to
use all of it and be true to its
original flavor it's a whole new Brewer
a new palette of flavors you can play
with it's like a present
I think we've come into some type of
in-depth view knowledge of our region
the soil what grows will that really
makes us understand how we should to
keep the connection from the products
origin unbroken to when it hits the
plate once we've picked it here now
it's just one steady decline of flavor
so if this is your reference point
you've tasted it here in nature you just
picked it this will always be what you
want to put on the plate of course and
that's an important lesson and that of
course brings much more life into your
food because you're tasting it now and
it's full of life I want first of all
the guests to have a sense of time and
place
the guests should experience something
that can only happen in this part of the
world in this particular city right here
in restaurant Noma if you want that as a
restaurant you're gonna have to and you
will naturally fall into working with
all these indigenous products and I
found some Beach cabbage this is very
good it's cabbage that grows in the sand
so full of flavor so intense you see
it's excessive it has wax on it once you
polish it a bit you get this this green
flavor it's so intense maybe we'll put
that with the oyster because oyster and
this cabbage business it's fantastic
in many cases what people come to to a
restaurant is to experience new things
new ways of putting ingredients together
or preparing ingredients so that's a big
thing and it's a thing that we that we
work a lot on and it's very difficult to
somehow format innovation but then again
still we have various techniques on how
to come forward with new new ways of
thinking a very good example is just
simply take any given ingredient of
high-quality and looking around seeing
what grows naturally with it this is
gravy grass
rich and see vitamin as a horse reddish
tone with a slight bit of finish and
with that you perhaps look at the water
and you'll say well right up here
there's mussels and oysters and razor
clams so so perhaps this can be a dish
but usually when we start a dish of any
kind it starts with a given ingredient
of high quality we want to show it how
it grows their origins and what we feel
is their best quality
that's what we're playing with
everything else we put around it onto
the plate - something that brings that
forward somehow or somehow showcases
that even though I consider myself a
Dane my father's from Macedonia and
until 92 when the war broke out I spent
quite a lot of time in Macedonia every
year it was a completely different
lifestyle from the Western world back
then it was extremely ruled you ate what
you had yourself which meaning what you
could grow you work the land you're
harvested you did everything it's a
quite a hard life to work like that but
as a child it's fantastic to grow up in
that sense because you're out there on
the fields you're eating things when
they're just harvested and it makes me
perhaps see possibilities in some
products where hundreds in native just
see it as something old-fashioned or
that that can only be seen in one
specific context it's a fantastic spot
right here because you have elderflower
you can smell the elderflower you can
actually pick a wood sorrel here they
look at such like clover this is sour
lemony but
more complex I would say with a horrible
tone to it this is delicious one of my
favorite plants we have two Michelin
stars and we've been voted number one on
on this ranking list and and I've been
asked this before what do you say to
that and how do you feel and honestly I
don't know how to feel it because you're
just so busy and you're just working at
it I don't know maybe I'll have time to
enjoy it in ten years and look back at
it and say wow something really truly
amazing went on there I would say that
for the city and the whole country in
itself I think it's very important that
we have been able to break through the
way we are because it will open a lot of
doors for other future chefs and
hopefully they will won't have the hard
time that we did
[Music]
the next thing is the same we're not
changing
I feel where he is still too to explore
we just need to go deeper into what we
do understand it more and make the link
clearer from the ingredient to when it
hits the plate this is what makes me
happy being with my team
visiting the people that supplies us and
and keep going into depth with what we
do deeper and deeper and deeper
[Music]
you
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