WO’GOA something is always brewing… January 2016 Issue

Page 133


In 2012, Time Magazine named Noma’s Executive Chef, René Redzepi, as one of the World’s 100 Most Influential People. This honor was not bestowed for simply putting Denmark on the world’s gastronomic map, but was also to acknowledge his passion for promoting food innovation. This is a visionary who is effectively influencing a whole new generation of chefs, worldwide.

René Redzepi

The name Noma is a portmanteau of the two Danish words “nordisk” (Nordic) and “mad” (food). First Redzepi’s Copenhagen restaurant is known to opened in 2003, the restaurant is world-renowned work with an extremely well-defined network for its reinvention and remarkable interpretation of of suppliers including farmers, foragers and Nordic Cuisine. Noma is housed in an eighteenthother purveyors to gain access to only the century warehouse along the city’s harbor and finest ingredients in order to develop a cuisine is situated by the Greenlandic Trading Square, that expresses its region’s culture and defined which for 200 years was a center for trade to and seasons in a beautiful and delicious way. from the Faroe Islands, Finnmark, Iceland and A meal at Noma is said to remind you that Greenland. The intimate space seats a mere 45 sometimes food is more than simply food - guests and serves a tasting menu consisting of 20 Nordic food that not only highlights nature’s courses designed to give one a unique experience local resources, but takes them to an entirely capturing a sense of time and place. new level. For all intents and purposes, Noma is an homage to the bounty of our environment Redzepi, has also an established himself as an and everything that Mother Nature gracefully author penning Noma: Time and Place in Nordic offers us. For those lucky enough to have an Cuisine, as well as the more recent, A Work in opportunity to dine within its environment, the Progress. His passion for the culinary world does experience will articulate why some restaurants not stop there. He also founded the Nordic Food Lab, an independent research organization and in truly deserve to be revered. 2011, the MAD Symposium, an annual gathering of chefs and food lovers with a passionate appetite for knowledge. In 2010, Noma startlingly stole the crown as S.Pellegrino’s World’s Best Restaurant that El Bulli had held for four consecutive years. Noma continues to challenge itself and the world of cuisine as a whole. One thing is for sure, Noma and culinary genius Chef René Redzepi continue to push the boundaries of the epicurean world and a meal at Noma is not only completely out of the ordinary, but truly unexpected and one you will certainly never forget.

lacto-fermented gooseberries with lemon verbena oil and lavender Photo Mikkel Heriba

WO’GOA January 2016 -


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