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Rene Redzepi

Hey culinary students of Mexico, we have some great things in store for you! See: noma.dk/the-weather-re…
When the food just lands on your face (nose: Thomas Frebel) #nomamexico noma.dk/the-weather-re…
Just mexico showing off again #NomaMexico
WATCH something beautiful- learning from the best #nomamexico
Hey guys, are you interested in knowing more about #NomaMexico? Follow along at: noma.dk/the-weather-re…
We made some leaves for a new serving: (black currant, nettle, birch and quince leaves)
The inside of finger limes, like tiny beads - truly one of the worlds iconic Ingredients #aussiedreaming
The finger limes of Australia - we miss you Sydney
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
 
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