René Redzepi is considered to be one of the world’s most influential chefs. His three-Michelin star restaurant, Noma, has been voted Best Restaurant in the World five times. He is best known for his unique Scandinavian dishes that challenge conventional tastes, such as “ants on a shrimp”, “steamed oyster” and “the hen and the egg”. Redzepi uses these ingredients to reflect not just his Nordic heritage, but the Nordic region itself. Different kinds of moss, soil, insects, and pine needles are used seasonally to truly capture the unique tastes of Denmark.
Creative Process
https://www.youtube.com/watch?v=wqDaZsgR5zg
In this video, Redzepi describes the creative process of one of his dishes, “the hen and the egg”. This dish is elegantly constructed and visually decorative, using dry hay and herbs, but the dish also comes with a catch: the guest has to cook it first. They are given a hot plate on the hay so that they can crack open and cook the egg on it. The staff set a timer for the egg once the guest has cracked it, and comes back to add the finishing touches of a sauce and potato crisps. The involvement of the guest is one of the most creative parts of the dish; Redzepi is able to create not just a meal, but a unique experience.
The Creative Spark
As mentioned, Redzepi incorporates traditional Nordic plants and herbs into the flavor profile of his dishes, but he also sources them naturally by foraging for them. In the book The Creative Spark by Agustin Fuentes, one recurring theme is the evolution and advancement of homo sapien, particularly through the context of their means of nourishment. Fuentes states, “Homo would sometimes forage near the lake’s edge and in the swamps for grasses and plant foods,” (Fuentes 53). Early humans primarily foraged wild fruits, nuts, and vegetables as they hunted and travelled, only occasionally eating the meat they could acquire. Many of Redzepi’s dishes are reminiscent of the diets of these early humans, as many of the ingredients he sources and includes are the same species or a distant cousin of the wild foods his early ancestors survived on, and possibly enjoyed.
Additional links:
The Creative Spark by Agustin Fuentes
This is so cool, thank you for sharing! I think there is a lot to be said about meals and eating being an experience. The food itself, I think, is not as important as the context in which it is eaten. The context can breed enjoyment and gratitude in a way that the food itself may not be able to.
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