René Redzepi is the groundbreaking chef of Copenhagen’s Noma, arguably the most influential restaurant in the world. His new book, The Noma Guide to Fermentation, which he co-authored with David Zilber, director of the restaurant's fermenation lab, is a master tome on the technique that he believes is the future of the way we cook. Francis Lam and René talk about Noma’s exploration with fermentation and the restaurant's influence on the global palate, where Redzepi finds inspiration, and how he achieves an enjoyable work/life balance. Redzepi and Zilber also shared their fermentation recipes for Lacto Blueberries, Perry Vinegar and Roasted Chicken Wing Garum.
Bonus Content: Video Interview with René Redzepi and David Zilber
We also did a video interview with Redzepi and Zilber in which they talk more in-depth about the fermentation lab at Noma, the range of unique flavors produced by fermentation, and they suggest some of their favorite fermentation projects from the book. WATCH VIDEO HERE.
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new and show how food brings us together. We rely on you to do this. And, when you donate, you'll become a member of The Splendid Table Co-op. It's a community of like-minded individuals who love good food, good conversation and kitchen companionship. Splendid Table Co-op members will get exclusive content each month and have special opportunities for connecting with The Splendid Table team.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.