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]
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