Why I’m going back for more. 🦀 @NOMACPH 2.0 SEAFOOD sold out upon release this morning. Reasons for returning go beyond food-into-my-mouth-hole and seeing my Copenhagen fam— It’s that what @reneredzepinoma and team have created has inspired far greater numbers than who they can squeeze into a physical space. They’ve transcended the limitations of the restaurant dining room to a global community of friends and fans. Now, that’s what I call scaling impact! (Could VR be next??!)
In Noma: Time and Place in Nordic Cuisine, René Redzepi pays homage to the suppliers from the original Noma restaurant in Copenhagen. This is farmer Niels Stokholm, whose farm grows cereals, potatoes and root crops, and keeps Landrace pigs and chickens and a flock of sheep of an old Scandinavian breed. ‘Niels Stokholm’s cows are not like most other cows. And Niels Stokholm is not like most people,’ René says.
noma seafood season. Reservations open for February-April November 16th, 2017, 4pm CET at noma.dk/reservations #repost @nomacph (@get_repost) ・・・ This is the last week of our pop-up #nomaunderthebridge: We've opened up for lunch on Saturday and Sunday and we have a few seats left! Book the last seats via our website (see link in bio)!
PSA: @nomacph is opening again! Beginning in February 2018. They will be dividing their year into three seasons, during which the menu will change dramatically to match the types of ingredients that are at their peak. . . 🐟It will be seafood (February – April 2018), 🥕vegetable (May – September) then 🦌game and forest season (September – January) or thereabouts (these have been estimated). Reservations will open for Seafood season (Feb 15 – April 29, 2018) on November 16, 4pm local time in Copenhagen (CET). See their profile for more details.. . 🍅Image: Noma’s Australian pop-up, 8th course: sea urchin and tomato dried with pepper berries.
Memories of 108 restaurant in CPH. I’ve had one of the best gastronomic experience in this incredible city. Hope to come back soon to test out Barr, Relae, Geranium and Kadeau 👩🏻🍴#onlythebest#108cph#nomacph#worldsbestrestaurants#gastronomy#foodlover#memories#copenhagen
Trash-bound ingredients take on a whole new life in Massimo Bottura’s Bread Is Gold which we are proud to publish today. In it you'll find 165 extraordinary meals made with ordinary ingredients that are served at Refettorio Ambrosiano, the haute cuisine soup kitchen Bottura set up to turn food destined for the trash into hearty meals for Milan’s poor. René Redzepi first met Massimo in the kitchens of elBulli back in 2000. At NOMA, Redzepi used 'Trash Cooking' creatively. 'When we’d run out of ingredients we started looking at what we threw away,' he reveals in Bread Is Gold. Refettorio Ambrosiano however, relied on daily donations so he had no idea what would turn up each day. . .