"It's rare that you see a book that feels like it's an extension of the restaurant," says René Redzepi, head chef and co-owner of two Michelin star restaurant Noma, Copenhagen. And that's exactly why Phaidon's Noma: Time and Place in Nordic Cuisine, which beautifully showcases his restaurant and its philosophy, is particularly special, as Redzepi explains in this video.
Noma – which was voted best restaurant in the world by the San Pellegrino World’s 50 Best Restaurants Awards – is renowned for its unique focus on locally-sourced, sustainable and seasonal ingredients, and the creative twist with which Redzepi combines such ingredients.
Credited with reinventing Nordic cuisine, Redzepi is recognised internationally for his culinary philosophy, and he has been chosen to participate in the TEDxObserver event this weekend (19 March). Redzepi's talk about the secrets behind the world's best restaurant will be held at King’s Place, London, and will be video streamed live at six locations around the UK for those that can't make it.
"If you work with me you will often be starting your day in the forest or on the sea shore because I believe foraging will shape you as a chef," explains Redzepi. "I know it has shaped me. If you see how a plant grows and you taste it in situ you have a perfect example of how it should taste on the plate."