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Rene Redzepi

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
We're very excited to announce the opening of @108cph! For more info, and bookings, visit
A bouquet of coriander flowers picked by Simon everyday - he might have the best job
We've found this new raspberry - anyone know the name
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)
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