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René Redzepi makes the signature dish: Steamed Oyster

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By Paul
· Updated recently · — min read · Leave a comment

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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

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Paul

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Home cook from Europe. Collected and tested recipes from cuisines around the world — in a regular kitchen, no professional gear.

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24 responses to “René Redzepi makes the signature dish: Steamed Oyster”

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  1. Paul Arsenault

    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.

    Reply
  2. RuneFun12

    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

    Reply
  3. SethHesio

    @Prosopagnosia11 Glad someone mentioned MPW. He’s always been right about
    that.

    Reply
  4. Sam Banfield

    Oh my, I love it. It’s fullnof passion

    Reply