René Redzepi gives an exclusive step by step guide to making ‘steamed oyster’ one of the signature dishes at Noma. The inspiration and execution of the dish is explained by the man behind the menu.
Video Rating: 4 / 5
What are you looking for?
René Redzepi gives an exclusive step by step guide to making ‘steamed oyster’ one of the signature dishes at Noma. The inspiration and execution of the dish is explained by the man behind the menu.
Video Rating: 4 / 5
Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker.
I think this would be an interesting place to try out if it were $50
cheaper, but I’m insanely irritated that this was voted best restaurant in
the world (the world) twice.
I guess that what Noma is presenting isn’t super dishes that takes hours to
cook but, it’s more for the experience, harmony with nature.
1:22 “The guests almost burn themselves a little bit.”
Oh, they get burned in more ways than one. Then, maybe they get norovirus.
What Mr Redzapi puts on the menu has nothing to do with trying to be
strange for the sake of being strange. He clearly states that he’s creating
a dining experience based on physical locations and micro-habitats. One
would be hard pressed to actively pursue a loftier goal than searching for
a deeper connection between farmer, consumables, cook, and diner.
that would taste horrible. all those flowers would get stuck in my throat
Agggh. All that for just one oyster? naaaaa
All that presentation for one oyster? You’ve got to be kidding me. What a
waste.
thats probably going to be the best tasting oyster in the world yeah
This was when Rene still cooked
@KingAcosta28 lol why you so offensive man, you’re about to explode haha 🙂
At Noma they serve you many different dishes. It is supposed to be an
experience. They do not just serve you one large dish, they serve you many
small dishes.
Wait.. Have you been at Noma?.. “Forgets to make the food taste good as
well”. Have you been there so you actually can confirm that?
i’ve tried to make this with rocks, weeds and seawater from my local beach
but it still tastes like a polluted ocean
That is a delicious seaworm. MMmmmmm.
@KingAcosta28 maybe you will understand after tasting his food. No point
arguing about it over here. He has his ideas, just maybe not similar to
yours, in fact I think his ideas are brilliant! His idea is to recreate an
environment that can be experienced through food. At the end of the day
after enjoying a delicious meal is an experience not just filling your
stomach. He has a vision and an idea, if you disagree with that, you are
disagreeing with pretty much all the chefs in the world.
@KingAcosta28 look at these clowns… makes me laugh sooooo hard lmfao
hahahahahahahahahahahahahahahahaha
I’m all for new culinary experiences, and novel plating and garnishing. But
something about Noma just in general does not sit right with me…it seems
to me that they put too much emphasis on presentation and not enough on the
point…the food. Rene seems so concentrated on doing something different
that he forgets to make the food taste good as well. Not to say this dish
wouldn’t be good…I just don’t see this worthy of being considered a
“signature dish”.
@KingAcosta28 and im asking what the fuck have you done while Redzepi has
done all the things he’s done?
That’s three signature dishes by now, make up your mind.
All the “dishes” I have seen from this chef are absolute crap. Just raw
stuff, throw seawater with it and some raw leaves of some plant. No
cooking, not a dish and not appetizing at all imo
Oh my, I love it. It’s fullnof passion
@Prosopagnosia11 Glad someone mentioned MPW. He’s always been right about
that.
This is prolly one out of the trillion stuff you get, i’m sure it’s a if
not.. Amazing dining experience, i wanna try it once in my lifetime.
Besides, i’m Danish so getting there .. EAAASYY
one oyster to keep you wanting more, waiting for the next course. Better
explained by Thomas Keller, but longer dinners or small portions with many
courses keeps the diner excited and surprised by each course. The plant
moving is because there is steam rising from the water in the bottom,
obviously making it appear to be moving on its own.