I can tell you one of the most surprising ingredients I've ever found. Perhaps five years ago on a beach I saw… — Rene Redzepi Copy Share Image
I started my cooking 'career' aged 15, almost 20 years ago. At the time it was quite a shock suddenly working 75… — Rene Redzepi Copy Share Image
Fifteen years ago, France was the promised land of cooking. So I looked at a map, found five restaurants and faxed them… — Rene Redzepi Copy Share Image
I would love to eat a really great burger, but it doesn't exist in our part of the world. — Rene Redzepi Copy Share Image
I've never had anything but the freedom to do what I wanted just as long as it made me happy. — Rene Redzepi Copy Share Image
I think that in our part of the world, Scandinavia, we are one of the pioneers of showing that gastronomy can be something -… — Rene Redzepi Copy Share Image
The drive for working comes from everyday moments - the thrill of experiencing a young cook succeeding in what they thought was an impossible… — Rene Redzepi Copy Share Image
If you see how a plant grows and you taste it in situ you have a perfect example of how it should taste on… — Rene Redzepi Copy Share Image
Close interaction with farmers and scientists can expose the chef to new flavors that can be used to delight diners. — Rene Redzepi Copy Share Image
Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners. — Rene Redzepi Copy Share Image
Scandinavian-Danish cuisine was something quite rustic, mostly known for pastries and smorgasbord cuisine, which in itself has become a joke. — Rene Redzepi Copy Share Image
