That doesn’t change the fact that in Australia there are 48 million kangaroos and in Uruguay there are 3,457,380 inhabitants. So if the kangaroos decide to invade Uruguay, each Uruguayan will have to fight 14 kangaroos.
The one chef even says "we do not do anything just for presentation, that is second I would say, what we do the most is that we do the flavor combination." The flavor combinations that they have are brilliant and with all indigenous ingredients as well, that is exactly what tourists want, they want to taste Denmark.
Le Gavroche is probably one of the best restaurants in the world but there is a reason it is said that Noma is the best. The inventiveness and "earthiness" of the dishes at Noma are unique. Plus how can you judge the taste of the food if you have never eaten there, I imagine that how good these dishes actually taste is part of the surprise and the reason why this restaurant is so well rated.
There are a lot of factors such as nutrition, texture etc. Food is definitely all about the taste. A fried stick taste good, doesn't mean it is good food.
Call me old fashioned but does “ The Emperors New Clothes “ Fable spring too mind , I was a Chef for forty years and to me self Taught Chef Raymond Blanc of Le Manoir will be , and always will be the best , most innovative Chefs since August Escoffier .🙏
@@lalrinzualakhiangte1321 Well.....Bon appetit.............enjoy your piss ants, with foam, and forrest acid, and enjoy killing your own shrimp, and frying your own duck eggs...!!!!! Mr.Blue Sky ( above ) is right " The Emperors New Clothes ".......that`s exactly what it is !!!!!!
its crazy how the best restaurant in the world can serve such a simple dish and maintain its status, I mean where are alginate spheres and the isi foams, i did not see any transglutaminase or liquid nitrogen being used. that is no longer necessary, "molecular gastronomy" is over. real food is back, I know noma does use some tricks, but do not make it a point to change the texture of everything.
of course I know Alinea, I was just saying that it looks like the fad is over, and that real cooking is making a comeback. I know Noma uses hydrocolloids and liquid nitrogen as well but they dont make it a point to let people know that their cooking is all about modern technique, but in fact is more about the roots of nordic cuisine.
Susana Marques Dont worry, you can save up some money! Me and my job had to wait for like 5 months, and that was before they became known as the best resturant in the world.
Difficult to define which is the "best restaurant" in the world. Different people have different tastes. Most restaurants end up being called "best" is mainly due to immense exposure in the media. Take some of Noma's dishes, and do a blind taste test. Present those dishes to 20 top class chefs who don't know the origin of those dishes, and therefore unbiased. If every chef judge loves those food, THEN, I can safely say that restaurant is "BEST".
+psilocyberspaceman Perhaps because English is not his native tongue? Many Brazilians might make that mistake, because for us "old" would have a negative conotation, and "ancient", a positive one, regardless of the age. Not defending him, though, just saying.
stopped reading at food is not all about taste. its is, presentation isnt NEARLY as important as taste. but hey, enjoy paying 300 euros for a menu of grass and herbs
Lets be honest, you could not afford to go there. Food is not all about taste, fried shit tastes good, but that does not mean it is coming from a high quality restaurant.
They had a cut, Daniel. You don't know if he drained it but without them filming it. Perhaps they thought it would take up too much time. Noma is like one of, if not thee best restaurant as voted on. I am sure they know what they're talking about.
+reevesy815 wish no response really. Light text response to videos I have found that the percipitate is ppl like you. Not commenting on the video, commenting on the comments. Small ppl do this. Focus on the difference.
@@dittagecoeco2738 two small sentences contradict. One by Rene at the beginning of the video and one by his development chef near the end of the video. It's semantics. Rene was talking about visual ascetics, the other was about a presentation of sauce at the table. Ergo, you may have a presentation of sauce on a dish with no presentation. Therein lies the counter diction.
So, here we have a plate of leaves and flowers we picked in the back garden..... That'll be 200 quid, please. If you don't like it, then your palate isn't refined enough and you're too much of a peasant to eat here. Pfffft.
That doesn’t change the fact that in Australia there are 48 million kangaroos and in Uruguay there are 3,457,380 inhabitants. So if the kangaroos decide to invade Uruguay, each Uruguayan will have to fight 14 kangaroos.
Thank you sir 🙏🏻
Or the fact that ~7 million Australians got their arses kicked by three quarters of a million emus!
The one chef even says "we do not do anything just for presentation, that is second I would say, what we do the most is that we do the flavor combination." The flavor combinations that they have are brilliant and with all indigenous ingredients as well, that is exactly what tourists want, they want to taste Denmark.
Le Gavroche is probably one of the best restaurants in the world but there is a reason it is said that Noma is the best. The inventiveness and "earthiness" of the dishes at Noma are unique. Plus how can you judge the taste of the food if you have never eaten there, I imagine that how good these dishes actually taste is part of the surprise and the reason why this restaurant is so well rated.
i have, and in my opinion its vastly overated
@@marktill1197 That wouldn't surprise me either.
looks like Rene took a cue from David Chang. where his ramen broth features kombu and alan benton bacon as the primary flavors.
Exquisite cuisine ! Bravo
There are a lot of factors such as nutrition, texture etc. Food is definitely all about the taste. A fried stick taste good, doesn't mean it is good food.
The quality of a restaurant is not all about the taste of its food, there is a lot too it such as presentation, quality of the food etc.
Call me old fashioned but does “ The Emperors New Clothes “ Fable spring too mind , I was a Chef for forty years and to me self Taught Chef Raymond Blanc of Le Manoir will be , and always will be the best , most innovative Chefs since August Escoffier .🙏
Exactly mate, that`s just whay it is !!! Pissants for dinner.........I mean who the fuck wants to even try that ?????
@@onkelmarvin8360 evidently enough people to have them ranked number 1
@@lalrinzualakhiangte1321 Well.....Bon appetit.............enjoy your piss ants, with foam, and forrest acid, and enjoy killing your own shrimp, and frying your own duck eggs...!!!!! Mr.Blue Sky ( above ) is right " The Emperors New Clothes ".......that`s exactly what it is !!!!!!
i have been and couldn't agree more
its crazy how the best restaurant in the world can serve such a simple dish and maintain its status, I mean where are alginate spheres and the isi foams, i did not see any transglutaminase or liquid nitrogen being used. that is no longer necessary, "molecular gastronomy" is over. real food is back, I know noma does use some tricks, but do not make it a point to change the texture of everything.
"Bacon, cabbage, and seaweed is maybe a new classic", yeah, tell that to Asia
And Ireland ;)
In fact, Bacon and cabbage is often served with a mild cheesy white sauce here too.
Jacob Dowden I think he meant it is a classic food prepared in a new way. Actually, he said as much at the end of the video.
@@conorhughes6018 That sounds really delicious.
He means in Denmark though. EDIT: Nevermind, Dallas got it rgiht.
"What's on a plate is the gifts of Nature right now". Congratulations on being a very smart salesman.
nice factorio soundtrack!
of course I know Alinea, I was just saying that it looks like the fad is over, and that real cooking is making a comeback. I know Noma uses hydrocolloids and liquid nitrogen as well but they dont make it a point to let people know that their cooking is all about modern technique, but in fact is more about the roots of nordic cuisine.
That looks absolutely stunning.
Can i ask how much cost one experience in noma ? regards from Portugal
250€
outch... lol to expensive to me :(
Susana Marques it's worth every penny!
metalebd "it's worth every penny!"
- Yeah, if you like overrated cabbage.
Susana Marques Dont worry, you can save up some money! Me and my job had to wait for like 5 months, and that was before they became known as the best resturant in the world.
Yeah!.
*isn't definitely all about taste
Difficult to define which is the "best restaurant" in the world.
Different people have different tastes.
Most restaurants end up being called "best" is mainly due to immense exposure in the media.
Take some of Noma's dishes, and do a blind taste test.
Present those dishes to 20 top class chefs who don't know the origin of those dishes, and therefore unbiased.
If every chef judge loves those food, THEN, I can safely say that restaurant is "BEST".
i wouldnt know that was food if someone didnt tell me
René Redzepi, the building is old, not ancient.
+psilocyberspaceman Perhaps because English is not his native tongue? Many Brazilians might make that mistake, because for us "old" would have a negative conotation, and "ancient", a positive one, regardless of the age. Not defending him, though, just saying.
Alexandre Martins Hence I make the correction.
stopped reading at food is not all about taste. its is, presentation isnt NEARLY as important as taste. but hey, enjoy paying 300 euros for a menu of grass and herbs
Wish i saw life like a camera..
Lets be honest, you could not afford to go there. Food is not all about taste, fried shit tastes good, but that does not mean it is coming from a high quality restaurant.
This is serious?
nothing he makes looks appetitising to me, its just a bunch of random shit garnished in flowers
this aint, fresh cheese. Its just clotted milk. I becomes fresh cheese when you drain they whey..
Still impressive
They had a cut, Daniel. You don't know if he drained it but without them filming it. Perhaps they thought it would take up too much time. Noma is like one of, if not thee best restaurant as voted on. I am sure they know what they're talking about.
" Nothing for presentation...", but with a table side Presentation of a sauce...pfft. Wish you the best.
+Jeff Ward i think hes doing just fine mate
+reevesy815 wish no response really. Light text response to videos I have found that the percipitate is ppl like you. Not commenting on the video, commenting on the comments. Small ppl do this. Focus on the difference.
@@jeffward1106 whaaat?
@@dittagecoeco2738 two small sentences contradict. One by Rene at the beginning of the video and one by his development chef near the end of the video. It's semantics. Rene was talking about visual ascetics, the other was about a presentation of sauce at the table. Ergo, you may have a presentation of sauce on a dish with no presentation. Therein lies the counter diction.
padrisimo
So, here we have a plate of leaves and flowers we picked in the back garden.....
That'll be 200 quid, please.
If you don't like it, then your palate isn't refined enough and you're too much of a peasant to eat here. Pfffft.
rene is overrated chef i must say. i know he is gr8 chef . but lil bit overrated.
im not judging him. just a thought.
Even Rene would admit that anyone called "best chef in the world" is "overrated"
It doesnt really mean anything to say that.
They didn`t just win " Best Restaurant "............they also won in the category " Most pretentious, and annoying Head Chef " !!!!!!!!