The father of modern-day foraging, René Redzepi, is not short on accolades. His Copenhagen restaurant, Noma, has earned best restaurant in the world in San Pellegrino’s foodie poll two years in a row, his abstract dishes comparisons to the paintings of Cy Twombly. Behind the chef’s famously free-form approach is a highly studious investigation into the culinary possibilities of foraged ingredients. Head over to T Magazine for the full profile, including an audio interview with René.
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