Noma 2.0: Vegetable, Forest, Ocean (French Edition) By René Redzepi, Mette Soberg, Junichi Takahashi

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Dive into the creative world of the Noma restaurant with Noma 2.0: Vegetable, Forest, Ocean. This sumptuous book reveals the new culinary era of René Redzepi, the visionary chef from Copenhagen. Through sublime photos, inspiring stories, and iconic recipes, it celebrates the seasonality, fermentation, and Nordic nature that shape the unique Noma 2.0 experience.

Author: Junichi Takahashi
Mette Søberg
René Redzepi
Language: French 🇫🇷

€80.57

In stock, delivered within 1 to 5 working days

Description

The restaurant Noma unveils his new event book: Noma 2.0: Vegetable, Forest, Ocean. A true celebration of the new era of the world's most influential restaurant, this large-format book reflects page after page the creative genius of René Redzepi and his team through stories, photographs, and iconic dishes.

In 2017, René Redzepi decides to close his legendary restaurant. Noma, founded in Copenhagen in 2003 and elected four times "Best restaurant in the world". True pioneer of the New Nordic Cuisine, Noma has revolutionized contemporary gastronomy with its bold vision, its pursuit ofScandinavian culinary identity and its approach based on the Nature, harvesting, and fermentation.

One year later, in February 2018, is born Noma 2.0 : a completely reinvented place, nestled in a former warehouse by a lake, surrounded by gardens and greenhouses. This new chapter is rooted in a philosophy deeply respectful of the Seasonality and the sustainability. The restaurant menu is thus developed around three main themes:

Vegetal, "in the spring and summer, dedicated to" Plants, flowers, and vegetables locally grown.
Forest, in the fall, celebrating the Mushrooms, game, and wild foraging.
Ocean, "In winter, highlighting" Seafood, seaweed, and shellfish Nordic.

Noma 2.0: Vegetable, Forest, Ocean gather near 200 iconic dishes and offers an exclusive insight into the meticulous work, the quest for balance, and the infinite creativity that define the soul of the restaurant. Each image reflects the attention given to the detail, to the Nature and at the time.

Over the pages, we discover the Behind the scenes of Noma 2.0, the Collective work an international team of chefs, farmers, foragers, artisans, designers, and architects who contribute to shaping this unique gastronomic experience. The book pays tribute to this dedicated community and their shared quest: pushing the boundaries of taste.

The texts are signed by René Redzepi, , Mette Søberg (head of research and development at Noma) and Junichi Takahashi (photographer). Together, they provide a poetic and immersive testimony on how the Cuisine can tell about nature, the season, and culture. of a place.

This monumental book is much more than just a collection of recipes: it is a Culinary masterpiece and a sensory manifesto on the relationship between gastronomy, nature, and imagination.

For enthusiasts of haute cuisine, of Gastronomic photography and ofculinary innovation, , Noma 2.0: Vegetable, Forest, Ocean is a essential reference, symbol of Nordic creativity in the service of taste.