Noma And The Future Of Fine Dining With Julia Moskin Of The New York Times
Radio Cherry Bombe
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Noma 2.0 - What Is It About?
Noma 2.0 was closed after only being open four days a week for five services. Chef Renee Sauter says he could not sustain the level of perfectionism that is part of what brought him to the point of being called the best chef in the world. The narrative of Noma has been very much that it uses only ingredients within. It's 200 kilometers, sometimes it's 500 kilometers. But Scandinavia is an ice block and the growing season is very short. And you can debate people have about whether leeks grow there very well. Potatoes grow therevery well. Now for Renee to have the quality and the quantity of leeks and potatoes that he wanted,
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