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Rene Redzepi Retweeted
Friends! Due to a cancellation, we now have a table for 4 people available for dinner on Tuesday January 28. The table can be booked via our website: http://www.noma.dk/reservations/ pic.twitter.com/YtDRV5kQcn
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Here is very exciting news for me to share, a DREAM come true: We’re thrilled to share that today Magnus
@Faviken joins@TheMADFeed as the first academy Director, where he’ll oversee development of the Academy’s programming and share his experience and insights. Welcome Magnus.pic.twitter.com/Om4qCD7XVD
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Rene Redzepi Retweeted
Happy New Year to everyone out there from the entire noma team. Thank you to all of our friends, guests, farmers and fishermen, foragers and suppliers for your continuous support and smiles. We can’t wait for what 2020 has to bring!pic.twitter.com/LcoPYxpbLq
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A stack of just baked tortillas. What a beautiful thing.pic.twitter.com/E48Vd1Tphu
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A classic Barbecue model:
#nomamexicopic.twitter.com/otj4zGI8bQ
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Sautéed mushrooms and fresh cracked black pepper is a match from heaven. It’s very important though, that the pepper is just roughly broken up in a mortar. A quarter teaspoon per person, added last minute. I promise you won’t regret.pic.twitter.com/D7eoSGpUX1
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Cooking a piece of meat over fire is one of the most very basic of cooking skills, like baking, where mastery only comes after hundred of hours of practice. The cooks really have to take care of where the ducks sit, how hot the coals are, even what the weather’s like that day.pic.twitter.com/4wPobYP2mG
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All natural vegan meat! Of anything in the plant kingdom (they’re really in their own kingdom: fungi) I’d say beefsteak mushroom actually tastes the most like meat. That umami satisfaction and richness of flavor—here sliced thin, and dipped in a little pickle brine for extra funkpic.twitter.com/jpPbLVGPfp
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Reservations for next year’s seafood season (January - June) will be released today, October 22nd, at 4PM (CEST - local Copenhagen time), via our online booking system. Hope to see you here next year!pic.twitter.com/eDFGIEJ9I2
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Pickles. Who hasn’t tasted a good pickle? Recently we’ve been pickling eggs, and honestly, they could be my most favorite thing we’ve ever pickled. We boiled and peeled 6000 goddam partridge eggs this summer. The work, research, trial and error that went into half a bite...Phewf!pic.twitter.com/pv1ef5KjjP
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Name someone that has better followers....
#beavertartar#bævertartarpic.twitter.com/sZoqK1OskO
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Wild boar steak. The flavor of animals that have lived a life in wilderness, Gorging on fruits, berries, nuts, roots, bugs and shrubs, just can’t compare to anything else in my opinion.pic.twitter.com/suYaWYUNDy
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Wild mushrooms for the next menupic.twitter.com/oTdqRwRxPt
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Ready for forest and game seasonpic.twitter.com/wtDTOxDUvg
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Friends! Reservations for next year’s seafood season (January - June) will be released on Tuesday the 22nd of October at 4PM (CEST - local Copenhagen time) via our online booking system. We hope to see you here next year!pic.twitter.com/VYiqGOprcg
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I hate it when there’s bugs in my foodpic.twitter.com/R2jYAE5bld
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