Menu From "World's Best Restaurant": Looks Like Mostly Crap That I Wouldn't Eat

[Saccopoo]

Originally Posted by Reaper16

Redzepi literally invented New Nordic cuisine. If those dishes are what you expect then his influence speaks for itself.

It's also not about "art conceptualization." Redzepi's food is about true sustainability. Nobody before him was cooking with sea grass, chickweed, wild sorrel, ransom flowers, etc. He's piloted true innovations in preserving, fermenting, and drying. It's all about taking foraged ingredients and seeing how many different ways you can eat them.

Foraged...the latest trend concept in nouvelle cuisine.

I think it's cute. It's trendy, hip and the chefs who are doing it are getting solid publicity for it due to the sustainability focus.

I think it's somewhat of a reaction to distance the food from the molecular gastronomy crowd that is/was popular of late.

I don't know Redzepi and his methodology, though I know of him. Perhaps because of my own internal negative reaction to the new forage crowd just because of the explosion of publicity that this style of cooking is currently receiving. Perhaps because I'm still working through, checking out the molecular guys like Ferran Adria. Perhaps because I'm a geographical traditionalist, though it seems that Rene is employing a lot of that area's natural gastronomical tendencies in his dishes.

I do like what you said about his use and advancement of preservation techniques, though I'm sure that many of these are moderizations of past and present long term storage concepts. (Human society prior to the implementation of refrigeration...)