15 Cool Ingredients from Rene Redzepi’s Noma (Photos)

  • Ox penis, with testicles.
  • Forest frogs.
  • Starfish.
  • North sea turbot.
  • Sea cucumbers.
  • Cockscombs.
  • Rhubarb roots.
  • Fish heads.
  • Fresh walnuts with smoked monkfish liver.
  • Quince and milk skin.
  • Green celery ice cream, Spanish chervil crisps, and sorrel.
  • Spicy green sorrel leaves, cricket paste, and icy nasturtium.
  • Unripe sloe berries.
  • Dandelion salad with pollen vinegrette.
  • A turtle, from a trip to Japan.

Chef Rene Redzepi’s Noma—the Copenhagen fine-dining destination that has topped the World’s 50 Best Restaurants list for the past three years—is well-known for expanding the definition of what many of us consider food, celebrating foraged grub from the Scandinavian forests and lacing plates with everything from ants to frozen moss.

While flying to Denmark and snagging a table at Noma isn’t in the cards for most of us, Redzepi’s twitter feed (@ReneRedzepiNoma) offers a fine opportunity for some armchair gastotourism, on par with an episode of Bizarre Foods. The ingredients coming out of Redzepi’s 2013 pantry (sea gulls and cricket paste) might not be making their way to a restaurant near you anytime soon, but it’s still fun to see what he and his team are cooking up.

Click through the  gallery above to see some of the unexpected ingredients and dish creations coming out of the Noma kitchen lately.

 

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