"All the pieces of the puzzle seemed to fit in.
" And we're talking well here
"to create a unique kitchen in his genus
"and strictly based on raw and Nordic products."
René Redzepi Noma, Nordic Cuisine
Ladies and gentlemen, I am pleased to announce
that the best restaurant in the world of 2010 is Noma! </ P>
For the year 2011, again, Noma!
... and the best restaurant in the world of the year 2012. ..
Noma! What a great hat trick!
René showed us that he was a rare pearl, a rough diamond.
Thank you very much.
just for dinner at Noma.
He sees and does things with food
</ a>
who would never come to me in the spirit.
He's not cooking anymore. He's changing the world.
We all know the root of salad. </ P>
The salad root...
That's it. </ P>
We make marinade. < br /> What are we using as oils?
Oil blackened wood, a bit of oil blackened leaf...
We caramelized it with kelp paste and horseradish juice.
And we marinate it in salt too, right? Yes. </ P>
You see, it varies with size...
One half stays in the ground,
the other half forms the basis of lettuce.
It's the best part of the salad.
Twelve years ago, I was sous-chef in a Copenhagen restaurant.
I received a call from Claus Meyer,
my former partner.
He wanted to open a restaurant in Copenhagen.
At the time, I was getting a lot of proposals,
but this one really interested me.
At that time, the Nordic cuisine did not exist theoretically.
CO-FOUNDER & CO-OWNER
There was no book on this subject. </ p >
Before 2003, Google did not know northern cooking!
So, why? Because we've met.
This was a new concept... Nordic cooking. </ P>
It was pure expression...
CHEF & FRIENDS OF RENÉ
... of Nordic cuisine,
obviously partly inspired by other kitchens,
French or Italian,
but it really was to start everything from scratch,
using only ingredients from Nordic countries
These two are in full embrace.
- They hug themselves. - A hug.
This is a fantastic strategy.
FOUNDATION EL BULLI
Be radical and choose only products from the North...
At first, most people, including me, felt
that it was not interesting, that it was a bit too much.
p>
AUTHOR
... conceptual, in a sense.
Why limit yourself stupidly
to Nordic products?
NORWAY
We had to work very hard and we were much criticized
when we opened Noma. </ p >
Everyone thought that it was an unachievable idea.
FORMER ASSISTANT CHIEF, NOMA
"We do not reinvent the kitchen "
Even my closest friends in the profession
We were given nicknames, like "cetacean bacon",
"whale penis" or "sealer" "
It's like that when we try something new,
when we take risks...
There's also a risk of being shot down.
They were not wrong. We were pretentious
and we were not doing anything really that shit.
I was feeling more and more frustrated.
Suddenly, I had no more want to be a leader.
Thankfully, I've been invited to Greenland.
So I went < on the ice cap.
Everything was so beautiful, so beautiful,
it was nothing like what I had known before.
It's here that everything has happened.
The concept of spatiotemporal has taken shape.
Everything has become very simple.
Every day, serving a meal which reveals to our guests
the place and the season where they are.
And all this begins
by a deep understanding of seasonality.
This is undoubtedly where the new restaurant,
the new Noma, the new me, began.
Time and place. It has become and it remains the main motivation. </ P>
Quand on se remet en question, on revient toujours à ça.
Is it clear to people
where and when they are located?
It's simple but very difficult to succeed on a daily basis.
René does something amazing. He has given the Nordic region
a culinary identity she never had.
For a journalist, is a captivating story.
ROADS & KINGDOMS CO-FOUNDER
want to know if history is up to par with Noma's culinary creations.
And we want to tell this story.
/ p>
It smells like hashish. Looks like hell.
- Damn it. - Shit, Nate. Watch out! </ P>
It smells like the smelling cloves, right? </ P>
Oui.
We feel the cleavers on the end. We use this for table seven?
Make the egg of the seven in smelling cloves.
/ p>
And now, we're going to serve
vinegar eggs smoked with sweet-smelling cloves.
- Very good . - Sweet smelling clove?
Yes, do you know?
- This is my English name. Woodruff. - Yes, we noticed. </ P>
Normally, we smoke there straw,
but we wanted to have a drink. use the smelling clove for you.
Can you smell the coumarin?
Feel a little like the tonka bean.
/ p>
when Swedish gleaner Roland Rittman contacted us.
At first I was collecting mushrooms for fun.
p> But I picked up too much, because I was very talented.
Our freezer was full. My wife asked me to
Roland had read a small article, in a Swedish newspaper,
about a restaurant in Copenhagen
focused on raw and local products.
Living like a gleaner, it has a romantic side.
< But we've been doing this since we left the jungle to live in the savannah.
We've been doing this for millions of years.
It really looked like Santa Claus.
Big beard, braces, all that characterizes Santa.
Kneel and pick up mushrooms and edible flowers,
berries and leaves,
return to natural origins to be human.
GLANDER
ANDERSLÖV, SWEDEN
This is the kind of moment where we realize
p>
that there is so much to discover in nature.
It was he who aroused our interest initial.
Rene made a discovery. If we constantly
to be limited and to interest exclusively
we end up discovering flavors that we never imagined.
Flavors often remind us images of places,
moods, moments, and of course, people.
The dish in the plate is part of a more vast.
Ingredients belong to one season.
They must mature, they have their own time dimension </ p
and it takes them a while to get through our body.
They come from a farm, from a field, d & apos a bush or a tree.
It can be the flesh of an animal, a fish...
Comme nous, ces ingrédients sont indissociables de leur environnement.
And the environment of Noma, ours, is Scandinavia.
We could have created these dishes with leeks from Belgium,
/ p>
Dutch potatoes and strawberries from France,
but of course, as we all know, the place conditions the flavors,
/ p>
so there would have been
a taste difference of 5 to 10%.
The dish might have been revealed /> 5 or 10% less good,
because the cold climate accentuates certain qualities of vegetables. </ P>
It is limiting itself
to the ingredients available here and now
says that a cook must create his own language.
If that's true, then we need a vocabulary </ p >
and an alphabet to build phrases and paragraphs.
The ingredients are our alphabet, and the more letters we have,
more prose is beautiful.
I always tell the guys in the kitchen that we are explorers.
Explorers of an edible planet.
We are looking for new methods, new treasures in nature.
< i> We learn to become a gleaner again, to feel the world
and to consume responsibly.
I do not know, but I think it could affect
the way people eat.
Not only in great restaurants.
Sometimes when it gets hard,
especially when you start /> to get tired of beets,
it would be so easy to pick something
from another part of the world,
p>
a perfect thing at that time.
If you want the freshest ingredients,
you have to find them near the restaurant.
But it's obvious that one day,
we'll try a drop of oil olive in Noma's kitchen.
I do not think Noma will become less Scandinavian or less original
I come from a family of farmers from Macedonia.
It was an incredible life.
This freedom to run and go everywhere...
The whole village was only open doors.
In Macedonia, all the family lived in a big house.
The animals occupied two rooms on the ground floor.
The adults, two rooms upstairs.
We played with chickens, we caught fireflies,
we ate raspberries in brambles, </ p >
we climbed mountains, we ate chestnuts...
It was always very hot.
FATHER RENÉ
En Macédoine, il était très heureux.
When he arrived in Denmark, he was a little sad.
It was a little different. He was not very happy.
In Denmark, we lived in a 60 m² flat.
We had to fight to survive.
My parents were saving as much as possible
for our holidays in Macedonia.
It was our only luxury, at the time, we sometimes went there twice a year
and we often stayed there several months.
But we had to save,
and my mother had to cumulate two jobs.
And I love my parents. They did everything for us. </ P>
But for a child,
get to the hospital at 9 pm in winter...
Your mother is cleaning the floors, and you're sitting there...
There were no tablets, at the time, that was right. ..
This was not wonderful.
My mother is a cook, like me.
Except that she does not prepare 21-course meals for 40 lucky guys
having booked a table long in advance.
She cooks
for all those people
who have had trouble integrating into society. </ P>
There are drug addicts, criminals...
I eat Noma two or three times a year.
The link between Macedonia and Noma,
is above all the integrity of the ingredients.
MOTHER OF RENÉ
Do you remember this dough that was prepared
and that almost had the taste of the freshly cut lawn?
They were ammophiles. We picked it up at Lammefjorden.
- Ammophiles. - Yes.
D & apos ;agreement. Herbs. I will note that too. </ P>
I will also note "cucumber". </ P>
Imagine... We could prepare that.
You know, when cucumbers are heated by the sun?
It looks almost like they are covered with thorns.
We bite in, it's green, it's intense, it's full of life and it's extremely juicy. We'll have to exploit that. </ P> / p>
Let's send the devil all these techniques.
Envoyons donc au diable toutes ces techniques.
We will use our intuition and our spontaneity, agree?
We have received some tips and we will receive others.
We continue our research. We keep an open mind. Not true? </ P>
What do you say...
If we want to preserve rose petals,
we use oil?
Or we use a 2% brine?
Because, if we want to grill that ,
everything that contains sugar, is bad, so...
Ah, the rich scents of the fermentation...
How are our babies? Are they alive?
These scents are so complex.
There has mold here!
We really believe, and you must have noticed,
the fermentation. It influences all the dishes that we prepare. </ P>
It's always a hint,
a little tip that adds to the flavors,
but I think we have barely scratched the surface.
I think we still have some incredible things to discover.
Fermented blood. </ P>
It's disgusting to say, but the scents are great. </ P>
- And lavender, how are you? - Yes .
- That's something. - It's more foral.
- More floral, yes. - Someone has lost hers .
- It gives you a more persistent taste. - Yes.
All right.
This dish was created unexpectedly. We made a meeting,
by frustration, at 1:30 in the morning...
It's really great.
Juggling between culture, texture, people, temperature,
is really a very big challenge.
And of course, you have to make sure
that people can understand in which where they are.
We are in Denmark.
And our kitchen must reflect the season we are in.
>
But at the same time, she must also bring something new.
This is the concept that has fascinated
all journalists from the beginning.
it was mostly the project, the vision, the idea.
And of course, they had to come here
to have a clear heart.
Our concept is intimately linked to the environment
and our kitchen is only based on our local produce.
This is probably the third time that a restaurant is changing my life.
GASTRONOMIC AUTHOR,
PRe WORLD S50 BEST
It has changed my way of thinking, to communicate with others,
my how to read, listen to music...
It changes our way to build life.
It Just open this door...
Discovering Noma is a rare and important moment.
As soon as the restaurant is officially open become
the new darling of the press,
everyone is in tune...
Everyone...
All journalists rushed to say
that they were the first to discover Noma.
It's still /> the same old cliche...
As soon as someone tries something new,
they write all
the same things...
CHEF & MENTOR OF RENÉ
We were zeros, and suddenly, we became heroes.
We have n & apos; was not full. We had lunch at 15 seats. </ P>
There was no reservation book. </ P>
When people wanted to book a reservation table,
they directly called and the table four server
had to answer himself on the phone:
"How much will you be? Okay, I'll write down."
And suddenly, Overnight, our site was found saturated,
and we became number one.
That year, I finished by asking questions.
That's it, it's over?
The creation is over?
You're 32 years old and you're coming to the top,
the highest of all...
Where go now? On the Moon?
The success, let's be clear, is great.
But that can also be dangerous and restrictive.
To be honest, I gave in to fear.
Fear of losing this precious world renown
on which we had just stumbled.
We had suddenly become /> a reputable restaurant.
I became a dreadful asshole.
I was shouting all the time, I was abusing them people.
I was treating the slightest mistake as a disaster.
We are listening to the questions of others :
why not use silverware?
Are there enough noble ingredients on the market? menu
as required all guides and institutions?
Langoustines, lobster or caviar?
To improve our kitchen, waiters should not they
wear bow ties?
I say shit to silverware.
In Macedonia, I ate succulent chicken with fingers.
Would it have been better with silverware?
What made this chicken so exquisite, it was the bond that united us
with the meal we were eating
and living a rare and festive moment.
We were receiving guests and we wanted to give them
everything we needed. could afford it. We wanted to make them happy.
So I decided that we would spend
< i> everything we could afford on ourselves.
Shit with bow ties.
Have the best restaurant of the world in Denmark,
in Copenhagen, and not in London or Paris,
that changed everything, especially in terms of tourism.
Suddenly Copenhagen has become
a place to attract gourmets from all over the world. </ P>
It has never happened before. </ P>
p> Never had people come to Scandinavia to eat.
René Redzepi offers "local" culinary dedication.
The international press describes Noma
as a restaurant where
the cuisine of Denmark is prepared
with Scandinavia's own ingredients.
It was obvious that Noma was not going to
incorporate Italian olive oil.
incorporer de l'huile d'olive italienne.
In Noma's philosophy,
and I would say in the legend of Noma,
because some will have surrounded this place, there is this idea
that a restaurant must be able to
produce a kitchen of a quality amazing
while having a limited palette.
Food is everything.
C & apos is a metaphor of our relationship to the world.
In sad moments and happy moments.
C & est a vehicle for conversation.
This is the transformation of our environment.
By eating food,
we consume light and elements.
FORESTRY
We put the world in our body.
Food becomes who we are.
That will make them very good lunch.
He grew up with his father's mother and his brother in a small space.
AMI DE RENÉ
I believe that they all slept in the same room.
They lived in a two-room apartment.
He felt happy. He liked that way to live.
And he wants to do the same thing with his own family,
without of course sleeping together,
but he really wants to create a unity atmosphere.
This is really what Rene wants today. </ p >
He mentioned that he had suffered racism
during his life, his youth...
Many people
despised him and his family, </ p
because they were from Macedonia.
I understand, that did not bother me.
It worried me that we're looking at > my children as strangers.
When we denigrated foreigners, they felt targeted.
I applied for an apartment
I did not understand
why some of my friends got an apartment before me.
I was always told:
"There must have been an error." </ P>
At one point, I went to see the direction
to ask where was my application. They said:
"You are not registered at all in the system."
At the time, I thought that it was necessarily
because, you know,
my father was a Muslim immigrant to Denmark.
I come from a very different background
where racism is not a thing of the past,
then I never really thought about it.
But for him...
It really was a problem.
Of course I felt the racism in Denmark. Are you kidding? </ P>
Of course. Every year. Several times a year. </ P>
"Go back to the Balkans, asshole." "Balkan Dog." </ P>
All that stuff
I do not care, honestly.
I'm more angry
when a customer does not like a dish
than when an asshole or a tocard tells me:
"Balkan dog, go back to Skopje."
I'm mad all the time.
A lot of distrust immigrants, Muslims and all the rest.
It's its origins, and many say
that immigrants do not want to contribute
to Danish culture and society.
And of course it's a type that has contributed enormously
to Danish culture and society.
He's more Danish than a Dane, from a certain point of view .
White onion!
Yes, it's pretty ironic...
Renin 'is not 100% Scandinavian,
and yet, it's obvious,
this guy is Danish from A to Z.
That's not my case. </ P>
I lived half of my life in Denmark,
and it's not enough to handle a 100% Scandinavian concept.
Mozart is the word that comes to mind.
Mozart, of course, was a fantastic composer
and a genius in many ways.
C & apos Was a child who amused herself by composing
and created wonderful wonderful musical works. </ P>
Somehow §, we find this aspect of Mozart in René. </ P>
It seems to be able to automatically access the genius
and have a creativity that surprises him.
But where does this creativity come from?
Is it intuition? Or just lucky?
It's like having a second brain in your guts.
A hard drive that would talk to your subconscious
and feed it just at the right time,
p> distinguishing the synergy between a past event
and the present event.
Imagine that we can cook < for a moment and drink it
like a magic potion.
- It's very cold. - What if we waited a bit? / p>
It's a place to learn, a free forum
to do what you want, and basically,
fail as much as you can you want to while you give your all.
A dessert with pear and celery.
- Pear, celery root and beer. - And beer, yes. </ P>
The pears were cooked in butter milk,
with smelling cloves, fennel and fennel. angelic.
And from there, we learn.
The discussion begins, we talk about food,
quality, ideas , innovation, creativity, memories, education,
flavors, ingredients, seasonality.
We tackle all this in bulk at each weekly session.
Sanchez, go first.
I find that it works very well.
I first recognized celery root,
/ p>
and before it gets too salty, I feel the beer and the pear.
And on the end, it gets pretty sweet.
/ p>
I find that the blend of flavors has worked very well.
- Me too. - It's a bit...
In some ways, it's strange,
the order of flavors leads logically to the sweet finish.
Taste this dessert is a pretty strange experience.
It's not easy to eat.
It would take almost a knife,
It's really good...
This is a good draft. I'd like to try again.
- What is it? - This is the umami bomb. </ P>
It is cooked egg yolk
with pickled kelp peas and lactose.
We have fried tapioca covered with sole powder,
vinegar kelp
and a umami disk,
with also a marinated scallop.
I made it marinate all night. /> Green strawberry juice with kelp. </ P>
And the broth is a mixture of tomato water and Hon Dashi. </ P>
The frogs are cold. We're trying to...
What's crunching?
Fried tapioca.
- Just the oil ? - Yes.
- And the pommel. - 70 degrees, seven minutes?
- And then, it cools. - Yes.
Intense, no?
Who liked this dish?
Who adored this dish?
Well, that'll be it, fuck you.
Yes.
I remember that feeling, when you're an apprentice...
We're nobody, and suddenly we get
a proof of respect, some praise...
Nothing is more motivating.
For me, in anyway.
I only used ingredients that are usually thrown away in the kitchen.
I've been using heads of fish,
fish eggs that do not enter the emulsion,
chopped parsley stalks for fresh ®cher and the crispy,
and then sorrel stalks.
I really like this eyeball.
Yes, it's delicious.
- Who likes ? Raise your hand. - It's great. </ P>
Who thinks it's a world-class dish ? </ P>
We're all /> that we are eating
a delicious and succulent thing, worthy of the best restaurants,
but in fact we suck
> a head of fish. Not true? </ P>
- Well done, Chief, a chef d'oeuvre. - Thank you. </ P>
I'm very happy right now,
but that worries me a bit.
I'm kind of like Woody Allen when he won an Oscar.
"Oh, no, the Academy calls to take away my Oscar."
Table six finished? She did not not eaten!
- You had to tell him to eat it. - She did not want to.
She did not want to eat it? </ p >
No. But all is well. I told him to chew it. </ P>
Who explained it to her? She did not eat the...
I told him to eat it when she drank. I was clear. </ P>
But she did not eat the one that is cooked. </ P>
She chewed. </ P>
No I said that everything was edible.
Well, we're preparing bread sandwiches lace...
I can see? Yes, well. </ P>
Guys, it's not like that. </ P>
On met les petites fleurs en premier,
otherwise it will fall. Repeat.
Thomas? Where is Thomas Frebel?
Thomas! I told you to stay there,
because I see that it does not work well. </ P>
It looks like we just threw it < No matter how.
What can we do instead of lace bread?
- And these mousses here? - We're waiting always.
Norovirus infection at Noma, the best restaurant in the world.
Seventy-three people...
Unconfirmed news from Noma restaurant this morning...
Health authorities talk about a sick employee
and a badly sterilized sink.
Peter, we are facing a senseless situation.
What are the mussels?
Yes. You can turn off the music? </ P>
Turn off the music and the mixer! </ P>
Peter. Stop. </ P>
The sanitary inspection will leave in a few hours. </ P>
Basically, we're a messy team,
vomiting, not washing hands
and using only cold water. everyone thinks!
After the Norovirus, everyone is in shock.
We are all desperate.
What's wrong? does it pass? And we are sent emails.
The worst assholes write to us:
"I got sick in 2010... < We were six people,
"Je suis tombé malade en 2010... On était six personnes,
"one of us broke down after dinner.
" Give me back my money, otherwise call the newspapers. "</ p >
Real bastards.
We're buried under e-mails. It's hopeless.
What are we going to do? /> How to react to all this? </ P>
At the same time, we made people sick,
while our only goal is to make happy people.
Now, we are telling
that we poisoned people because we are not clean.
We made a meeting, and I immediately suggested...
COOKING CHIEF
This was not even a suggestion...
Who am I after all?
I am only a leader facing the health authorities.
I asked: "You suspect
" a particular ingredient in our menu? "
And then I gave information about mussels:
"You know, it's a bivalve...
" Oysters, clams, mussels, that filters the water .
"And that often causes epidemics of Norovirus."
We said right away and without hesitation
p> that it was surely not mussels.
Who would want to eat in a place where such things happen?
< I think he got scared.
Of course he was scared to lose his restaurant.
Will they shut up? your restaurant?
The tests confirmed
that the mussels were carriers of Norovirus.
Suddenly, the health authorities > began to doubt.
After all, maybe they were the mussels.
The person who had said
that this was probably not the molds suddenly told me:
"You know what? We'll study that more closely. "
What happened next?
Absolutely nothing.
We'll have to find /> a solution very quickly,
because it is very far from being ready.
Agreed? Very, very far.
We're not going ahead. We're going backwards.
What we've prepared, in terms of taste,
has neither the elegance nor the lightness,
nor the freshness that we imagined.
Of course, it is much more beautiful to look at
what we did earlier, but it's also a lot worse.
I do not understand how it can happen.
/ p>
I do not understand anything.
As a cook, it's beyond me.
You're working on something,
you taste it and you think: "It does not taste good,
" but I continue anyway. " Do you follow me? </ p >
This is an accident of course, of agreement?
I was going to catch sea urchins and become a millionaire.
I thought to provide
all three star restaurants in France.
But that's not the case.
We end up saying:
"No, it will not work.
" It's not worth it.
p> "Fortune did not smile."
FISHERMAN
NORDSKOT, NORWAY
And one day, we stop.
<>> This guy suddenly calls to ask me for sea urchins.
He tells me he has two stars in the Michelin Guide.
My wife asks me: "Who was it?"
I answer: "A chef, in Denmark,
"a two-star restaurant."
She's asking me for the name of the restaurant.
But I've already forgotten.
"That was René Redzepi?" I answer: "No doubt,
" I forgot the name of the guy. "
"If he wants sea urchins, you have to supply his restaurant."
It's the first time that my wife </
ask me to pick up some sea urchins.
I'm going fishing and I'm picking some rather mediocre sea urchins.
They're not the best sea urchins, because I do not want to help this guy.
I'm waiting for him to say: "It's shit."
I really hope that he's going to tell me something like that.
But instead, he reminds me and says:
"They're succulent."
I say, "Well, shit!"
It was a mission. I needed sea urchins...
I kept raising him up. </ P>
He was harassing me. </ P>
Letting myself be harassed, this is not my type. </ P>
I am a hard-working Scotsman. </ P>
I have my dreams, my goals. Nobody forces my hand. </ P>
For me, he is more than a leader.
If Rene stopped buying my sea urchins,
it would not change anything.
This guy has got back on track.
Agreement. Ready? </ P>
He changed direction, and suddenly I took back
faith in my job. </ P >
The Michelin Guide is coming out tomorrow at 10 am
- So? - Do you agree?
I wanted to say it
I assure you, nothing will happen, unfortunately.
I felt positive vibrations, but...
/ p>
- Are we happy at work? - Yes.
- We're always full? - Yes.
C & amp; is a story of self-esteem for all of us.
Do we really need that?
No doubt not. But it would be nice to get it.
I'll repeat it again and again, because I'm always asked the question.
Journalists, friends, clients, all say to me:
"You should have three stars." </ P>
But we only have two. </ P>
So what? </ P>
Whore, so what? </ P >
I'm going to have three children, that's my three stars.
Will he get it?
I think so.
I'm willing to bet he'll end up with three stars.
Then he'll be happy, and everyone will be happy.
/ p>
All the world's leaders,
in a dark little corner of their brains,
secretly dream of getting three stars to the Michelin Guide.
Put it on. Good job, darling.
I remember the time when I called my dad,
p> when we got our 2nd star:
I said, "Father! We got a 2nd star!"
After a silence, my father said to me:
"That's good, my son. You can feed your family."
This yellow sank. Daddy will eat this one.
These moments, it allows you
to take a step back.
We do not forget that kind of thing.
To receive a distinction, it's not a crowning achievement,
it's not necessary especially not see it that way.
Otherwise, it consumes you.
- I like you. - I love you too, darling.
- I love you. - I love you.
p> I thought it would be difficult to convince my wife
to have a third child.
But children, it's easier Michelin stars.
We do not follow a recipe, we make a recipe.
We create a recipe so.
And we'll have to finish this work to get these three stars.
See what I mean? </ p >
Are you sure? Is it the same as the other day?
- Yes. - Really?
No, this is not the case is not the same.
But it's the same thing as the other day.
It's thyme. The other day, it was lemon thyme. </ P>
I am sure of it. It is normal thyme. I'm talking to you! </ P>
- Yes. - Stop your bullshit. </ P>
No need to tell me about salads. </ P>
I'm not in mood, understood? </ P>
So, is it thyme or not? </ P>
- Yes. - This is normal thyme.
So, we had decided to use what?
We had decided to use what?
Thyme flowers it seems to me.
Yes, lemon thyme. Lemon.
It was lemon thyme, no?
You used something else?
You can not do that to me.
You're three...
Lars, do not look at me like a animal petrified.
Come on... We tasted it the other day.
- We're starting from scratch again. - It's my fault.
Do you agree, but we should all know that, right?
- Yes. - Too late.
I know, herbs < br /> have softened everything.
But now the flowers will not be the same.
No. It will not work. </ p >
Repeat. Call me, when you're ready. </ P>
And if you did, did you have any other bullshit? </ P>
I do not like do it, but that's part of my job.
People like success, but they do not want to know
how it's built.
As in any restaurant. It's unavoidable.
One of the reasons for the success of René,
It is a good idea to keep a child's heart.
It keeps an open mind,
with a good dose of naÃ¯ ¯vetÃ ©,
he does not close any door. </ P>
When I met RenÃ ©, at the beginning, he got me up. a little bit.
We were in a leek field,
and he was ecstatic about the thoughts.
/ p>
His enthusiasm exasperated a bit.
And then, I realized that I was exactly same.
He replied: "Coriander is not a northern plant.
" It has nothing to do with the kitchen "
I protested," Coriander can grow and reproduce here.
"Why would it be less valid?
br /> what's another plant? "
The potato does not come here either,
but for all the Scandinavians,
is a very practical ingredient.
Like my coriander which is struggling to impose p>
as an ingredient in Nordic cooking,
I think Rene has encountered resistance,
it was not his role to tell the history of Nordic cooking.
FARMER
GISLINGE, DENMARK
What is the true seasonality?
What can the best farms, nature, offer?
When do we reach the peak of maturity?
There are micro-seasons in the seasons.
< And we can always take the experience even further.
What taste does the weather have for this season?
p> Every year is different. Each month is different.
All of Scandinavia becomes sometimes a huge block of ice,
and if you're not prepared,
you'll have a lot of trouble to find food to cook.
For five months of the year, they are covered with snow.
FORMER UNDER-CHIEF, NOMA
We do not have our own farm. We depend on other farmers.
You know, a restaurant that is 45
at lunch and 45 covers at dinner,
it's very difficult to... Actually, no...
I should rather say
that our suppliers are sometimes <less motivated than us.
They do not always make the necessary efforts
to provide the ingredients < we are looking for.
Then, from time to time,
should be used by additional suppliers.
In theory, the ingredient should be available here , now.
Why do not we find one? Very good question.
Because the guy does not want to work on Saturday.
p>
Or he does not want to work more than six hours a day.
That's why. So what to do?
On command hazelnuts. They should come here,
it's the season of hazelnuts, they're here, on the trees,
but they come from Spain.
Why?
It happens all the time, we order something,
but we get something else.
"We've had enough trouble today. Damn, so be it."
In these moments, compromise is needed.
p> But I do not think that it threatens the integrity
of cooking based on local products.
We are in another league when we try to stay
the best restaurant in the world.
The question is no longer:
"Can we create a great cuisine based on Nordic products? "
It's more like:" Can we continue to win the Tour every year? "
C & apos is different.
We do not put blueberries on the menu
in the middle of winter. They are not available.
they sometimes come from Italy. Why?
I have an explanation.
We use a lot of ingredients
and we are very demanding. We have to be delivered right away,
that's how we work.
We want everything and we wants it right away.
Everyone does not have the same mentality.
If a restaurant really wanted to
use that strictly Scandinavian products,
it could not survive, because the costs would be huge.
And then, it's so difficult, < for many ingredients,
obtain sufficient quantities.
It would be necessary to make a menu entirely different
and it should be changed constantly.
I've never said that we only used Nordic ingredients.
For me, it's a concept,
it's not. is not a dogma.
I think we need to invest deeply in its ingredients.
We launched this challenge </ p
and we decided to limit ourselves to
products in the region to better promote innovation.
Shit. That's great, is not it? It's almost 100 meters. </ P>
Imagine... It starts here. What's that? Seven meters wide? </ P>
Imagine a little... We're leaving here
and we're building a fucking greenhouse. </ P>
will be able to walk in, push things,
down, the same in the other...
We can install awnings
to make shade. People will be able to sit down.
At the top, gardeners will work in the greenhouse.
almost distinguishes three passages in the bushes.
One, two, three, and maybe a fourth.
Imagine four small pontoons. /> Do you agree? </ P>
They're going <2 meters into the lake. </ P>
And covering half of the lake,
on a surface equivalent to three or four football fields,
I see a gigantic, a huge raft.
And on the raft, raised beds...
Can you imagine?
That's the next step.
C & apos is the future of Noma.
We are approaching the decisive moment. Many of you know
which are the two restaurants that are still in the running.
The tension is at its peak.
What's going on? > What's that, those weird tunes? </ P>
Why are you staying there? </ P>
And now, number two, on the World's Best 50 list...
We're really running on Eggs.
Since the beginning of the year. </ p >
And you do not help to improve the situation.
After three years at the top, the pride of Denmark, Noma.
You do not understand that it's weird
to stay all planted there, to look at each other,
While suddenly, a small problem turns into disaster? </ P>
The best restaurant in the world 2013 is...
There's something wrong, and I think it's you.
... El Celler from Can Roca!
Something has to change here. </ P>
We need to be able to play with a pea,
without those annoying, weird and heavy silences. </ P>
The atmosphere has become so strange.
I do not know why I stay here.
I'm wasting my time.
After a day like today, the team had to say, "Why?
" What are we doing here? </ p
"Why on earth have we chosen
" to become a cook if it is to suffer like this? "
In such moments, I have to believe
and that it's not just about feeding 40 people.
Why can some musicians play as one?
Why some athletes can swap the ball without a glance?
It's wonderful when this kind of symbiosis occurs here,
in the kitchen.
When one can finish the thoughts of others knowing
< i> instantly what he's looking for.
So when someone fails, it gets a lot harder.
For me, it was a nightmarish progression. </ P>
I started in January. In February, 63 people fell ill. </ P>
Le 18 mars, on n'a pas reçu de 3e étoile.
And then we lost the first position
in the World Ranking 50 Best at the end of April.
As much to tell you as I and all those
who had boarded on this ship
when he was still number one,
when he was the best restaurant in the world,
we all said: "We really did a good job.
" all damn on the floor. "
There's a good thing, when you lose the first place.
Many people came only because we were first.
They did not care.
They only came for the first place.
They're not coming anymore.
Thank God.
And then we started stuff, like the new kitchen.
Rest in peace!
It was supposed to be a quick renovation. But no. </ P>
In fact, we ended up opting for a huge renovation,
an upheaval from the ground up ,
so that the team can flourish in a new workspace.
That's for sure, we've gone < br /> to the top speed.
Not because of a stupid distinction.
This is the Norovirus that changed everything. /> And it goes on. </ P>
We had to go beyond and reinvent ourselves. </ P>
This is a very special menu. </ P> >
This is the menu after Norovirus.
This is the menu that will show
that there are no despicable tocards.
C & apos is the menu that will prove to everyone
that we are always there, better than ever.
My God! This is a cabbage, is a vegetable, it's a cocktail! </ P>
A Scandinavian Margarita. </ P>
I think everything you like ..
Yeah.
It's a little too much "saftevand". Do you know what I mean?
It looks a bit like stuff that children mix with water.
It's not... It's not...
Do you smell that taste?
This is refreshing, but it lacks texture,
there is no clearly defined taste.
Taste it. It does not look like lemonade?
Taste your lips.
- Looks like lemonade? - Yes. </ P>
And we want to serve that first? Sugar? Like this? </ P>
- Thomas. - No.
But now that we're here...
We also followed this idea :
we want to serve a pollen broth.
Of course, keeping simple flavors,
while accenting the taste of pollen.
So, you have to accent it much more.
Imagine that you eat a handful of pollen...
This is not the taste we are looking for
No doubt, yes.
Of course. So, why Restrict?
The taste of pollen should explode.
Not only the taste of sweet water.
What a dreadful sound.
You have not had the impression to drink lemonade?
It's lemonade, man.
It's nice, it's pretty, but it's not interesting.
p>
But I'll take another drink.
We've been suffering for six months because of the Norovirus,
but it's over.
We had to heal.
It's now only that I'm starting to forget ..
I do not feel wounded anymore like before.
We're going to attack these three or next four weeks </ p
with as much energy as possible
and we'll try to have fun.
to do stupid things,
you're not going to shout or offend some people
because, for a Reason or for another,
they annoy that day.
Are you going to get there? Do you agree, man? </ P>
Yes, chef! </ P>
It's coming, a red fruit. A loaf of bread, let's go! </ P>
Very tasty.
It's like a non-stop TGV.
And if you want to participate
and get on this TGV,
you have to wait at each station and run. And then jump. </ P>
Promise me we're going to have fun. </ P>
- Yeah! - That's the purpose, no?
Let's go and have fun.
- Yes, Chief. - Come on!
We're going back to the ceremony of the 50 Best...
And we were not expecting to finish first.
I did not expect it. And René had prepared us.
We had to go and stay worthy. Applaud the winner.
Can we elect a "best restaurant in the world"? </ P>
Of course not. This is completely ridiculous. </ P>
It's a joke.
As much to elect the most beautiful color in the world.
We gather 800 people to vote each year.
< i> And for the next 12 months, it will be... yellow.
But that's true, it's been changing our restaurant forever.
I was not even in the room.
I was with Lau and Peter Kreiner
in a small room with a TV.
And there was a bar in that little room.
So, I put double mouthfuls.
I do not say that I was drunk, but...
I had no hope.
We're going to the top five. In 5th place, back home
with Dinner by Heston Blumenthal!
We're in the top four! We're maybe fourth. </ P>
In 4th place in this ranking the best restaurants,
here is Eleven Madison Park! </ P>
For the 6th time in this ranking, and at the same position this year,
- this is Osteria Francescana! - We're 2nd! </ P>
And there , we say...
When we get there, we say shit...
Maybe we'll win...
This is the moment of truth. Here's number two.
Let's find out the best restaurant in the world.
The number two on the list of top 50 restaurants is
- El Celler de Can Roca! - No! / p>
- Damn, Chief? Yes! - You knew...
- No, I swear I did not know. - You knew about it! </ P>
No, I swear that I did not know anything.
I swear, damn.
- I did not know! - We're number one in the world!
That's not possible. That's not true.
Guys, come here. Come, gang bastards.
We're gonna... Guys...
Guys, I can not believe it.
Noma!
We did it.
And I'm so happy that we're all here
to share this holiday moment.
You Do you remember our beginnings?
So few people believed in us.
We were the geeks of cooking, the dungeons of the hotel school.
>
We were nicknamed.
We all remember the "sealer".
But that did not bother us. It energized us. </ P>
And look what we've become, a few years later. </ P>
We're rewarded for our experiments. </ P> >
The sheep sorrel has broken the caviar. The sealer has won.
comes from our failures or the way we handled our daily failures.
We have to stay up there, on the razor's edge...
We have to prepare our next move...
We have to play as if we had nothing to lose.
The road is not paved in front of us. And we made this choice
because we want to be the ones who will trace new roads. </ P>
My dear sealers, thanks again. </ P>
Let's continue to fail together. </ P>
It's too crazy! </ P>
No doubt, Noma is indeed a family. </ P>
And what is it? </ P>
I think it's the father.
It's the father who knows what's coming.
He knows where he's going. And when the father is happy,
we know we can be happy.
By cons, when this father
is angry,
many people in this restaurant
feel guilty.
And that can have various effects.
But he is the heart and soul of this restaurant.
p> Without a doubt.
One day, a Norwegian fisherman spoke of the perfect storm.
A storm perfect,
is a storm where the sky and the sea seem to melt.
And RagnarÃ¶k, or the end of the world, is imminent.
but you keep fighting, even if your strengths leave you.
You manage to hold, because you feel
that calm will return sooner or later.
Your instinct advises you to relax. All will be well. </ P>
All is not chaos, despite appearances. </ P>
The perfect storm is a perfect analogy
of my life at Noma.
IN MEMORY OF