In this week's Times food section, Frank Bruni goes to Copenhagen to eat at chef René Redzepi's acclaimed restaurant Noma, and discovers that Redzepi forages for Nordic plants like scurvy grass and beach mustard, has an experimental kitchen on a houseboat, and asks the really important questions when developing a venison dish: "'We imagine ourselves being the deer,' he said. 'What does it step on?'" (Answer: snails.) [NYT]
Share this story
The Latest
Filed under:
An Okie Onion Burger Crawl Nearly 100 Years in the Making
One state, two days, four burger joints, and a whole lot of griddled onions
By
Amy McCarthy
Pastry Chefs Aren’t Disappearing — We’re Evolving
Pastry chefs may be leaving restaurants, but that’s not necessarily a bad thing for the profession
By
Brett Boyer