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Rene Redzepi

#fastfood Leek, shallot and garlic cured in bees wax: the texture is like ripe plums and the taste is candy sweet - it only took 5 months at 50 degrees celsius
From the menu: Slices of lobster and sweet onion cooked with lavender
A crisp made from wild roses & the first cooked peas of the year
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...
(Tofu textured) fresh goat's milk curd, covered with cooked, sliced seaweed & stewed young garlic
King crab from northern Norway is on the menu
King crab, steamed with fresh egg yolk and elderflower "miso"
King crab, steamed with fresh egg yolk and elderflower miso
An appetizer of sliced rhubarb, cooked with kelp and rose oil #nomacph
An appetizer of sliced rhubarb cooked with kelp and rose oil #nomacph
There's a new coffee bar in town @prologcoffeebar it's so GOOD, you have to go here. Also try their marshmallow
A plate full of ham from the great Massimo Spigaroli - 4 years in the makingļæ½#culatelloo#butttO
A plate full of ham from the great Massimo Spigaroli - 4 years in the makingšŸ‘Œ#culatello #butt
This is what King crab and lobster prep looks like for 40 people
woodruff, wild rocket, Japanese knotweed, wild hop shoots, fiddlehead fern, ground elder & garlic mustard
It's time for gigantic mussels again
In my opinion this is better than steak: a plate of woodruff, wild rocket, Japanese knotweed, wild hop shoots, fiddlehead fern, ground elder and garlic mustard
It's time for gigantic mussels again
The hours we spent turning last years stale pumpkins into this.....and it taste like shit
The hours we spent turning last years stale pumpkins into this.....and it taste like shit
 
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