rené redzepi: go wild in the pantry - native dishes from restaurants in murcia spain

René Redzepi is currently the hottest chef on Earth, so it's no surprise that a foraging adventure in Hampstead Heath in north London turned into a media event.
A large group of people wander outside the Wells Tavern in Hampstead, drinking coffee, chatting or pulling a pair of smart green Wells provided by many publishers
Danish chef René redzpi's new book, Noma: Time and place for Nordic cuisine, is well received.
Michelin in a car
Including Brett Graham (
Two stars in London)Sean OS (
Two stars in London), Sat Bains (
Restaurant Sat Bains, Nottingham, one star)
Tristan Welch
One star, Launceston Square, London)
And TV chef Valentine Warner's "fluttering".
The chef's journalists, photographers, bloggers and friends have increased the number of people.
Redzepi came out of the crowd and walked over to shake my hand.
Although he says he is not used to being the center of so much attention, he looks happy and relaxed.
When I was in Denmark, I never saw it, he said.
"I may be a familiar face.
People are proud of it, but it is down to earth.
"Redzepi's Copenhagen restaurant, Noma, is known for using ingredients from the Nordic region, many of which are used to grow plants, fruits and berries.
"You can pick the ingredients and taste them in perfect condition, which will shape your cuisine," Redzepi said . ".
"You follow the life of any particular component and you will see what it has to go through to be what it is.
It also shapes the way you cook it.
"This bold and innovative approach has brought some distinctive dishes, such as crispy pigtail and sauerkraut flowers, winter cabbage, Lansen onions, herbs and frozen milk from cooked barley and birch syrup helped Norma reach the first
S. this year.
Pellegrino World's top 50 best restaurants and Redzepi now enjoy a reputation similar to that of Ferran Adria in El Bulli, Spain, and the man he replaced topped the top 50 in the world.
But he is not actively pursuing celebrities.
He said that our goal is not to become famous, nor to create extraordinary wealth, but to shape something;
The beginning of European regional food and Nordic food made me very happy.
As we headed to the wilderness, Redzepi went back into the crowd and asked miles Owen, author of The Hunting Book, to lead the expedition.
Owen's knowledge is staggering.
Down, he reveals that the wilderness is no longer a paradise for joggers and dog walkers, and it seems more like a natural storage room full of goodies, not to mention free ones.
Have parsley-
Like grated elders and wild garlic (
"I always thought it was native, but then I met someone who planted it here," Owen said . ")
Owen tells us that wild Cherville looks almost the same as the deadly toxic hemlock and muavens.
"Here we have a plant with the smell and taste of cloves that has grown in our hedges and Woods for thousands of years," he said . ".
At the Bull & Last bar on the other side of the wilderness, Owen worked with chef Oli Pudney to produce a tasting menu to honor Redzepi, using some of our food ingredients.
It was an amazing lunch full of amazing but delicious combinations including scallops and Morchella from Rose hips
Apple ice cream made of wood (
According to Owen, the plant was first served in a restaurant.
Redzepi is particularly excited about wild berries with pigeon salad.
Very fragrant, very unusual.
It's like quality, he said.
The sour taste is very high, there is a slight bitter taste and a bit of ontinic acid, which I like.
I can't wait to see if we have any in Denmark.
"The chef has come up with some ideas about how he uses berries: as a spice, washed as a soup, or dried powder to season the wild birds.
Although people have been looking for the most obscure and unusual ingredients for the last seven years after opening Noma, Redzepi still seems to be surprised and happy with what nature has to offer
Our mission is still to express our region, our nature, on a plate, but to be clearer, he said.
"It's still what we're looking for and we haven't reached our goal yet.
There is more to explore.
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