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Rene Redzepi

Golden raspberries from a nearby forest
If you're in Copenhagen - 3 michelin starred chef @EsbenHB is cooking tacos today at @HijaDeSanchez - don't miss it
A dessert of berries and sheeps milk
Pastry envy from @BostockBakery - let's all go to Scotland
Berries coming into season
Boiling a Sheeps head for dinner today - Come on Island #euro2016
Working on a new serving - the plant kingdom takes the lead yet again #miseenplace
A pillow of vanilla pods - 1524 to be exact
#Saturdaynightprojects Evelyn from Korea did a sorbet of home made rice wine, wild strawberries & elderflower crisp👌s
#saturdaynightprojects Hugh from melbourne did a stunning cucumber sorbet with pine needles & kelp oil (@hughsallen)
Leek, shallot & garlic cured in bees wax: textured like ripe plums, candy sweet taste - took 5 months at 50 degrees
The making of a (rhubarb) rose
"Chicken of the woods" mushroom - have you ever tasted this? It's like eating the best roasted chicken
New season peas, barely cooked, on a crisp of roses
From the test kitcken: "after eight" Chokolade - ours is made with wild water mint and honey
From the testkitchen: "after eight" Chokolade - filled with a paste of wild water mint
From the menu: Grilled wild garlic leaves - brushed with smoked butter and a paste of dried scallops
Baking bread is one of the most satisfying skills to have, and one of the most difficult ones to master. #sourdough
How good food can impact a community. Scenes from opening day at @welocol Oakland: sfchronicle.com/bayarea/articl…
Retweeted by Rene Redzepi
Wild trout roe - cured 6 months. textured like soft toffee, flavor like miso and eggyolk - apple flowers on the side
Two different and very tender (and tasty) pine cones, ready for a 3 month long vinegar bath
From the menu: Slices of lobster and sweet onion cooked with lavender
King crab from Norway - an invasive species causing concern as it's spreading rapidly - Luckily it's delicious...
 
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