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René Redzepi [needs Danish IPA] (born 16 December 1977) is a Danish chef and co-owner of the three-Michelin star restaurant Noma in the Christianshavn neighborhood of Copenhagen, Denmark. [1] His restaurant was voted the best restaurant in the world by Restaurant magazine's World's Best Restaurants in 2010, 2011, 2012, 2014 and 2021, and was ...
Redzepi planned to keep this open for at least a part of the summer 2020. In 2021, Noma won first place on the World's Best Restaurant 2021 list. [21] Noma is expected to close at the end of 2024 and transform into a test kitchen, Noma Projects, for online ordering. [22] The dining rooms will occasionally be open as a pop-up restaurant. [23] [24]
Omnivore is an American documentary series created by René Redzepi and Matt Goulding, that premiered on Apple TV+ beginning July 19, 2024. [1] [2] [3] The eight part series features ethnographies of various ingredients, including chile peppers, pigs, salt, coffee, corn, and rice.
In the new documentary series "Omnivore," chef René Redzepi of Noma explores the myriad ways humans have changed the planet to feed their appetites, and how we can do better. Q&A: Noma chef René ...
Cary Joji Fukunaga and chef René Redzepi are teaming for a new docuseries at Apple, Variety has learned exclusively. The series is produced by Film 45, Noma Projects, Parliament of Owls and ...
Ants on a Shrimp is a 2016 documentary film directed by Maurice Dekkers about chef René Redzepi's journey to create a temporary restaurant in Tokyo. The team only had one month to get ready for the five week event in Mandarin Oriental, Tokyo. [1] During this, they create a 14-course menu from local ingredients. [2]
The MAD Symposium is an annual symposium held in Copenhagen, Denmark featuring presentations from chefs, farmers, academics, thinkers, and artists. The event is hosted by the MAD Food Organization, founded in 2011 by Danish chef René Redzepi, the founder of the Copenhagen-based restaurant, Noma.
Ugly Delicious is a non-fiction original series on Netflix combining travel, cooking, and history. Each episode highlights one dish or concept, and explores how it is made in different regions and how it evolves.