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Rene Redzepi

A scallop, two seconds after it's been shucked
An 8 year old making radish pie (Arwen levy Redzepi)
Not all fresh seafood are created equal (geoduck)
From the menu: The last artichokes, slowly grilled until tender, smokey and caramelized
The foragers just brought candy for the kitchen
When you put on some Albanian folk music, and two Albanians go CRAZY
From the menu: A late summer cabbage leaf, crunchy and juicy, folded over fresh sea urchin
As big as an arm (17 euros a piece from the fishermen)
Come watch us sink tomorrow as we sling brisket and beef cured egg tacos at hija de sanchez in kødbyen
From the test kitchen: Beef Brisket wobble
The sound of pork crackling ❤️
One of the best foods to eat ever...mulberries from trees
Barbecued turbot is on the menu
We are now looking for chef de parties. Send your CV to our senior sous chef Jose Conde at
Retweeted by Rene Redzepi
Sea urchin: What we eat is the reproductive gland (orange stuff) - custard like in texture, sweet & briny in flavor
Sea urchin: each spine is like an eye - it's how they sense the world
Every single vegetable & plant in season at the moment, Cooked individually and pressed: vegetable cold cut
This lamb shoulder braised in linseed miso, is so fragrant and melts of the bone - thank you @108cph
Some plants from the garden
As crisp as an apple, and as juicy as a watermelon: new cabbage cooked with black current wood oil #vegan
Today our sister restaurant opens:) @108cph - book your table here
For your Coffee: a bowl of berries
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