Noma to reinvent Michelin-starred restaurant as new food 'lab'

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Restaurant Noma opened in 2003 in Copenhagen. Today, 15 years later, René Redzepi and his co-worker David Zilber publish the book “The Noma Guide to Fermentation”. In Denmark, we do not have the climate to provide fresh food all year round. Fermentation is therefore the key to get local food in all the seasons. But according to the two Noma-chefs, fermentation is also the key to new and extraordinary flavours. Tuesday, the two chefs visited Washington, DC to talk about their new book and all the

Noma's chef Rene Redzepi

Inside Noma's new restaurant