René Redzepi
Danish chef working with Nordic ingredients, fermentation and foraging, building menus from what the season actually gives
About René Redzepi
My cooking starts outside the kitchen: what is growing, what is in season, what can be fermented and kept until it is worth eating. From there a menu almost writes itself, and the only test that matters is whether a dish tastes of this place at this moment. I enjoy explaining that process, failures included, to people who cook seriously at home or in a professional kitchen.
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