The decade’s greatest restaurant will serve its final meal next month. Head chef René Redzepi talks about his new restaurant that will again revolutionise cooking – Noma 2.0
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On the night in 2009 when his restaurant reached No 3 on the World’s 50 Best Restaurants list, René Redzepi’s thoughts turned to aviation. “It was a great moment,” he recalls. “But it also felt like that moment when you’re on a plane after it takes off, and you’re at 10,000 feet, and you’re wondering, is this where we level off? Or are we going to start climbing again?”
As it turned out, the climb for Noma had hardly begun: in the coming years, the restaurant would top the list four times, and Redzepi would launch several projects that would, in important ways, change the very nature of being a chef. But seven years, three international pop-ups, and one momentous decision later, the question remains as relevant to him as ever. René Redzepi is still wondering about the climb.
I can’t definitely say that I wouldn’t have opened Fäviken without Noma, but it would have been harder
Related: Noma in Tokyo – in pictures
It’s the dream of any chef to be able to go out in the morning and cut fresh parsley
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