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Rene Redzepi

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:…
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...
King crab, steamed with fresh egg yolk and elderflower "miso"
An appetizer of sliced rhubarb, cooked with kelp and rose oil #nomacph
A plate full of ham from the great Massimo Spigaroli - 4 years in the making�#culatelloo#butttO
woodruff, wild rocket, Japanese knotweed, wild hop shoots, fiddlehead fern, ground elder & 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
An ox bladder full of..... chicken (from a dinner last week at magnificent Kong Hans, Copenhagen restaurant)
Seafood, decent sized: razor & mahogany clam, sea snail, urchin, fist of an almost 40 year old short tempered chef
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