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englisch | deutsch
Noma in Copenhagen has been named best restaurant in the world four times. Getting a reservation there is like winning the lottery. When its mastermind, star chef René Redzepi, announced the opening of the new Noma, the restaurant received over a million booking requests within the first 24 hours. There’s no superlative that Redzepi and his team would not be able to top with ease. If there are “rock stars” among top chefs, Redzepi is the greatest of them. David Zilber heads Noma’s fermentation lab, home to one of the oldest culinary techniques there is. Together, the two of them have written The Noma Guide to Fermentation. It goes without saying that the book is crying out for the next superlative. Talking to journalist Christoph Teuner (head reporter at n-tv), the two guests will discuss Noma’s philosophy as well as life in high-end restaurants and in the lowest depths of the fermentation technique.
René Redzepi, David Zilber
Aus dem Englischen von Ulrike Becker