The world’s most influential chef shares the recipes that have defined the newest incarnation of Noma and set a new standard for how we think about food.There’s a reason Noma sits atop the list of the world’s best restaurants. Every bite, every dish, every course surprises, delights, challenges, and deeply satisfies in a way that’s unique in the world of dining. As the New York Times’s Pete Wells wrote recently in praising Noma’s flavors, “sauces are administered so subtly that you don’t notice anything weird going on; you just think you’ve never tasted anything so extraordinary in your life.” In Noma 2.0, René Redzepi digs deep into the restaurant’s magic through the creation of nearly 200 dishes, each photographed in spectacular beauty and detail. Noma 2.0―the title is a reference to the reinvention of Noma after it closed in 2018 to move to its new compound across the water―is about true seasonality, from wild game in the fall to just-picked peas in the summer. It is about using
The world-famous chef Rene Redzepi's intimate first-hand account of a year in the life of his renowned restaurant, noma A Work in Progress: A Journal is a highly personal document of the creative proc
