Noma 2.0: Reinventing the 'Best Restaurant in the World'
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- čas přidán 22. 02. 2018
- Chef-owner Rene Redzepi shuttered his award-winning restaurant to rethink everything. This video goes behind the scenes at the new Noma in its frantic final days before re-opening. Photo: Alexander Hotz/The Wall Street Journal.
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This makes me excited to visit the new Noma. Been to old Noma and it was an incredible experience.
3:05 That is some Michael Scott type of speech.
Oh God !!! yessss😂😂😂😂😂😂
I'm here after watching Andrew Rousso's parody thing "RENE FROM NOMA", and man I can't stop laughing
Me 2 lol!
What a bold move. I can name so many world class restaurants that still serve the same menu a decade later. Kudos to you my friend.
Outside of Thomas Keller restaurants, who? That’s basically the idea of restaurants at this level, to change for the sake of avoiding stagnancy. You basically have to change to remain world class, it’s part of being a world class restaurant, haha.
It's not who can make the best restaurant, it's who can go beyond Chef's Table style of shooting food documentaties.
Hello Thailand what, you mean you don't like documentaries that are made entirely of slow panning shots with classical music overlaid?
Waiting for Netflix to send WSJ a cease and desist on this one lol
It threw me off, t
Had to double check on whether i was on Netflix or not
Love the team atmosphere in that all hands meeting. That is how you create a successful culture, when everyone is on the same page.
Ao assistir o vídeo do NOMA 2.0 senti forte vibração e emoção dentro de mim ! A transmissão pelo vídeo é muito forte imagino que pessoalmente estando no local isso seria um prazer continuo .
Sou grande fã de toda equipe e principalmente do chef ! Parabéns
ah vá é frescura
Good video, good editing!
Well done Good People ❤
I wish I could work there 👏👍🇦🇱
Noma went a step up with this. They went beyond a building with food. Noma is like it's own little mini-village now with a focus on dining. It's awesome. Unbelievable.
If I can I would literally sell all my belongings and travel there just to experience their cuisine. This is what they call "True Gourmet"
I wish I had a chance to eat there... Like once in a life time..
it is absolutely amazing.
Just wow!
Chef Redzepi is the real thing. Intellectual leadership of the first order.
Is too easy to set up a business with more than 50 people working for you, for free. No pay. Stage. Ridiculous
If anyone knows the piece starting from 0:14 please do tell. Shazam etc. would not find it and I am very eager on listening to the whole thing.
The MAD Academy is across the street from the best restaurant in the world, NOMA. People fly from all over the world for this incredible program and, yet, Rene Redzepi is nowhere to be seen. Also, the instructors of the academy do not show their students NOMA's garden nor the fermentation lab nor the restaurant. I live in NYC and if I flew to Europe for this academy and NOMA was not a part of it, I would be very disappointed. Also, recently a student of the MAD Academy made reservations for dinner at NOMA for two people. Unfortunately, one person cancelled but NOMA told this student that she would still be charged for two people if she went by herself. This is disgusting. What's happening in Copenhagen reminds me of Thomas Keller who went on a diatribe about how he was tired of giving so much of himself to his staff and he needed a break. He pays his staff minimum wage and then Keller spends $10 million renovating his French Laundry kitchen. At NOMA many chefs work for FREE. For all of the talk about sustainability and organics, in the end, the restaurant industry is still about money, power, and greed.
Noma is pure art...If you haven´t been there, don´t even write a comment about it. You have no idea.
I go to museum for art. Not restaurants.
I go to museums; I'm an intellectual! Food is just energy for our bodies, whereas 500 year old paintings and sculptures are REAL art
Zenthils: Nailed it!
Rachel Umkar no, I think you’re confusing that with pretentious bullshit
@@Zenthils That's quite an ignorant statement. Food is art, chefs are constantly experimenting and pushing the boundaries of combinations of ingredients and flavours. Presentation also is an incredibly important factor in judging the quality of a dish, leaving it up to the chef's creative wits to create a visually-phenomenal plates of food.
Nice film, great chef
hope to try the new Noma.. We also have a restaurant in Denmark called Alchemist that is amazing.
Great ad!
Showbiz. I like it!
Absolutely phenomenal!!!
What's the music in the beginning? Anyone know it?
Its a background music written for historical documentaries, and Its actually called "Historical Documentary". Here is a link to the album: www.universalproductionmusic.com/en-gb/discover/albums/13123/historical-documentary
@@eiddeuil Great find! I've been trying to find this soundtrack ever since this video was posted. Btw, does anyone know the piano music starting at 1:35 in this youtube video? czcams.com/video/Wz28xMNQpS4/video.html
This looks like the food challenge section on Fear Factor to me, lol.
For its size, Denmark has a lot of impact on the world
Is there someone that can tell me what the name of the song is? Love it. thanks!
I am very impressed. Although it seems to be a jewellery much more than a restaurant. Recipes are actually so nice that I'm not sure customers want to eat them. May be just look. Or sniff.
Wowww i wish 'm invited to this restaurant
Bucket list✔
this reminds me of Tsukasa from Shokugeki no Souma
Mi casa tsukasa
where can i buy the food store container like nova use ?
Is there anything beyond in food than artistic designs?
Im from Denmark and i really enjoyed this Video
Who knows the name of the song of classical music played in this video?
True genius.
I'm more interested in the music than the food. WSJ, please update with details for the music. Thank you.
Its a background music written for historical documentaries, and Its actually called "Historical Documentary". Here is a link to the album: www.universalproductionmusic.com/en-gb/discover/albums/13123/historical-documentary (fyi, the production company is French too)
does anyone know the background music that is playing at 0:14?
I believe it's Vivaldi. One eof his seasons. Not quite 100% sure, but it's his style
@@lukasvymyslicky1646 four seasons Vivaldi
you know it's gonna be legendary when they use Festool to cut the wood 0:50
So if I have my birthday here, are the waiters gonna come at clapping and singing? Cuz if not I'll take my self to Chili's
think youll get a special jelly fish stuck up your arse.. just... for a special person like u
You should check if they have Mariachi band served.
Dumbass....
Wahts the name of the song?
I really wish I could understand what the chef wanted us to understand through the decorative sea foods, but I am completely lost, please dear channel help me understand it in detail. I really really want to understand the art and soul involved in it. 🙂
🙏
I think you’re overthinking it. It’s meant to look pretty and then taste delicious once you eat it. That’s all. It’s not meant to invoke some sense of longing or nostalgia or anything like that.
I didn't see a single dish that looked appetizing in the opening montage. Am I the only one? Fine eating establishments try so hard to be flashy and elegant that it makes their food like something out of a science fiction movie. How about making me a patty melt?
Remember that you have many options to eat in a city and Copenhagen. If this is NOT for you you have so many other places to suit you. What i´m saying this is not for everyone, and it shouldnt be. If they made EXACTLY what you want and dream about, then others wouldnt get what they wanted. I myself have never been there, dont care, but respect those that do.
very Chef's Table
4:22 When someone goes in for a kiss, but you banish them to the *FRIENDZONE*
Absolutely felt sick when I saw them only building the restaurant a few days before service, I have no clue why they do this, one of my previous workplaces did the same and it does absolutely nothing but stress people out, whats wrong with building it months prior then having a cleandown the day before service??
Such a good point. plan ahead or do not do it at all
It can be a little bit too much in this particular situation, but what's the point of having a property that generates no revenue for months?
Sergey Kovalyov perhaps paints and dry wall toxic chemical in the air.
the meal they were preparing was a "test meal".. so technically, they aren't officially open fully. i suppose its like a "shakedown" for the restaurant and its staff since they've been closed for so long.
fair enough that it generates no revenue but instead the time can be used to sort out where things go and how it flows instead of figuring out these things on the fly during service, things end up going missing and people get angry over the pettiest things.
What is the name of the composer ?
When the ego has no limits
Sounds like Hans Zimmer track
He had interns at his prices...hahahaha, The menu
What is the soundtrack used in this video?
it's a bunch of seasons
This all looks like a lot of fun and games, but I just have one question- what about the food? Is its good? Is it filling?
It's very, very tasty and creative, and if you go in with an open mind understanding that these chefs and staff are trying to represent something, you'll have a fun experience whether you get it or not. But no, it's not filling.
Of course with views of the BIG Smoke Ring Ski Hill...
i just want a cheese burger
fascinating and crazy to think that food on this planet cost a fortune .
The violin at 4.15, what is that called?
Music
stefan rodescu and abaji historical documntary
What's the music at 0:14 ?
I feel bad for his staff ..im laying everyone off cause the restaurant is doing to well see u in a year have a good xmas
He probably hasn't laid them off.
What Rezepi does is outstanding but I would not want to work for that type of a guy
3:09 reminds me of loko
Where can I find this music or something like this?
You will definitely like [Vivaldi - The Four Seasons Recomposed by Max Richter ]
This is extremely exciting... Loved Noma before, REALLY looking forward to tasting what the team has come up with next!
...and in regards to the 100 dislikes before even tasting the food, you have no soul or passion for food!
They piss in their food
but what does he make at home to eat ( when he does)
My Shqipe!
Does it cost money to make a reservation?
4:58 *JELLY FISH AND SEAWEED* like is that even good?
Never been there, but I always consider, it's 15 courses. So if one is jelly, that experience is just 6.6% of your entire experience.
thats the whole point of eating at a place like this. you dont go there because they serve good steak.. you go there for the experience and suprise. We will never really know if its good till we get to try it.
No I fully understand this. I've been to 5 places like this. but Jelly fish served like that.. I mean is that even enjoyable to eat?
KEK I think it's actually not a real jellyfish. I read somewhere that it's made from something else and the chef makes it all looks like a real one.
I feel like this piece in the background is Vivaldi, but I don’t have an extensive knowledge. Is it one? It almost sounded like 4 seasons Summer maybe
Yea I just checked, not quite the same, the most similar one is Summer III: Presto, but not the same piece. Sounds a little to repetitive to be a Vivaldi piece imo
Jerry Peng Yeah, the beginning especially reminded me of Presto. I don’t know much of his other songs. Whoever it is, I really like it.
Do we eat the clamp shelf or the decoration? hmmm... difficult choice.
depends how drunk you are.
clamp shell?do you mean clam shell?
it looks like you are suppose to drink from the shell? and the liquid washes the garnishes in to the mouth..? idk lol
Fantastic..great job..
Can i have the song name??
Chef Rene Redzepi learned everything from Ferran Adrià while he was in El Bulli...After that he started Noma.
the sad thing is that do you know how many cooks/apprentice who will work there for free and they waited a year to do this.... at the end of the day the chefs don't even know these apprentices name. i was one of them.
It's a tough industry. But also an interesting and inspiring one. You also do it to get experience, not to earn money, but so that you can get a well paid job in a good restaurant on long term.
Its not only a tough industry, is also an underpaid one. Inspiring yes, full of love absolutely, but that doesn't pay a mortgage or a kids school. Not all chefs are Gordon Ramsey or Marco Pierre, the thousands of line cooks and pub and gastropub chefs are getting paid less than an apprentice driver for Aldi supermarket after eight and ten years in the kitchen working split shifts. Cooking is nice but the industry is a shity one..
However many alumni created their own restaurants in Copenhagen and all over the world, so it is kind of rewarding for some.
Did it work out for you in terms of the investment of time you put in ?
Well it sort of did/did not. Its a blessing and also curse. I became a head chef at a decent place at a very young age after working at a 2 and 3 Michelin star restaurants. But I wanted to learn more so I quit my job and tried to apply for other commis position at other fine dining establishment but it got really hard as they either think I'm over-qualified or under-experienced. If that make any sense? Also at these really famous restaurants it is usually big team and you're only tasked with doing very specific things and you don't become an all-rounder. So in the end people expect A LOT from me and I cannot deliver all the time because there are certain things that I have yet to learn or just not very good at doing...
I didn't know Danish people go to places like this
How does he make profit by hiring so much people oO
Arthur Weppe he doesn’t, noma makes no profit
always been wondering.. does he make any profit with so many staff, using high quality products etc etc etc
I Worked in one of his places.
U dont understand how many sponsers they have. Its UNREAL, how many big spenders all over the world is putting into that place.
mt nguyen 3\4 of those chefs are staigers (work experience). They aren’t paid
A lot of them are mere apprentices with the exception of the sous chefs. Which means they are getting education in exchange for work experience. And do the math in your head. They charge 350 per person. They turn the restaurant twice a night EVERY NIGHT which amounts to 80 people. 80 X 350 is 28,000 in revenue a day. Easily make a profit and do very very well.
This information is pretty much publicly available:
datacvr.virk.dk/data/visenhed?enhedstype=virksomhed&id=35246444
datacvr.virk.dk/data/visenhed?enhedstype=virksomhed&id=38918036
Thank you everyone, will be taking a look at the information! Love
Hair nets!
Looks amazing. But I could never afford to eat there. This is for the 1%.
It's very hard to get a reservation. The wait list is at least 3 years...
It's harder to get a reservation than getting the money for it
it's fair price, only 300 USD for 15 courses.
Or you can save up. I'm not, and have never been, in the 1%, but I saved up and had a good experience in the old NOMA.
its cheaper than one of the best sushi restaurants in New York which cost over 2000 USD
4:20 someone knwos the name of that song
stefan rodescu and abaji historical documntary
Personally i think that sometimes chefs get carried away by process and technique and invention and actually lose focus of the real point and that is food.
Ask any reputable chef if there have been fads or trends in high end dining that were a big mistake and they will tell you yes.
I think you are right, but the top chefs wouldn't be top chefs if they didn't know to focus on food. I think the best chefs in the world, like rené, are able to distinguish the balance between visual appearance and taste, otherwise they wouldn't have had their success. Food critics (at least the good ones) know that it's about the food, but also about the experience. If you just wanted food, you could go to any restaurant.
I am not saying that these top chefs do not know how to cook or produce. What i am saying is that sometimes i think they lose focus of what it is they are really trying to do.
Think of it this way, and it is pretty close actually. Think of these top chefs like Rene and Heston and Thomas Keller and Massimo as artists and food is their medium. And to a degree i think this is actually true.
Look at fine art when there has been a totally ridiculous painting or sculpture presented as a masterpiece and the art critics applaud it and call it one of the greatest works ever. Google " Fountain, Marcel Duchamp " it was lauded as being a masterpiece, the same with "" Cathedra, Barnett Newman "" and "" Jeff Koons’ “Balloon Dog”" which sold for 58 million dollars for a balloon animal dog.
What i am getting at is just like artists, chefs can cross the line because they are always trying to push the envelope and sometimes they push too far. I am a chef myself, and i have seen it over the years where people try and be revolutionary and have failed. And food critics just like art critics can be swept up in all the hysteria and push the bubble.
I remember as a young chef we were always told that the best food to present was using the best possible ingredients and the freshest with little in the way of anything artificial in the dish.
But then as an older chef i see gastronomy, where the idea of the game is to add all of the chemicals that we were taught you didnt want in your foods, such as stabilizers and preservatives and colours. And when i was working fine dining you would have been skinned alive if your food was not fresh and came from a freezer at some stage.
I can only imagine a customer or critic or another chef finding out that i froze my mousse of some sort and defrosted it then served it. But today to get the right shapes in the molds and do multiple steps to a dish it is not unusual to freeze a dish 3 or 4 times while working on it.
Think of someone doing a dessert that appears to be a whole piece of fruit. They make an apple compote and put it into a mold and freeze it, and they make an apple mousse put that in a spherical mold place the frozen apple compote in the mousse then cover the compote with more mousse and then freeze that. Then once that has frozen they take it out and dip it in a chocolate copha mix to give it a crisp outside and then freeze it. etc etc etc i think you get the point.
I have seen interviews where even the chefs i mention have been critical of trends that they too got caught up in. For example Ramsey says he regrets the whole Foam trend. Others have said they regret changing original ingredients too much .
But like i have said , these guys are the top of their field and do know how to cook, i just think that sometimes they may go astray, and lots of people are too scared to pull them up on it.
Here is a perfect example of where i think top chefs have forgotten what they are supposed to be. This trend of art on the table as a dessert is ridiculous and will quickly vanish when people realize it is actually stupid and not worthy as a dessert
czcams.com/video/qofsdSMuGbg/video.html
It depends on how you define a good meal. Perhabs your definition is different than others? Food is not only energy for the body, it's an experience. Most of the times, expensive food comes with an (more unique) experience. Besides being food, it's also a kind of art. An expresssion of feelings which connects emotion with nature. I don't think they lose focus at all. They look beyond food. They see thing we don't.
That doesn't mean that a simple meal can be just as good :)
You didnt read my earlier posts ?
I just want my dominos
Everyone should watch 'Seaspiracy', so people learn the truth about what they eat in places like this.
Songs ?
How does those food taste?
Tsjaa met 200 koks !
4:52 I have the same watch. Lol
does anybody the music
Macedonia is proud of you Rene! ❤️
When a restaurant try’s to be more
Great Restaurant ……..
I've been working for about 20 years in the hospitality industry...i hear pretty much the same speech every day of work...Chefs yelling at his staff for nuances things!!! Even calling the Dummies...ironically, most of them keep Leadership principles manuscripts hung on ther walls Offices ...where in no part of the sheets or between lines say that they have to be Assholes!!!!
I really have a hard time grasping why some people are willing to throw away thousands of kroner just to slurp some pretentious fucking snail.
127 people cant afford to go here 🥂
Best restaurant in the world...
I know that if there is even one restaurant in the world, then there has to be a best one.
However, the idea of best is automatically pretentious and unsustainable.
The stress and lack of respect u get in those kind of place its amazing. The only who profit of this is the owner and chef.
Absolutely. There is proof of it. Payd chef there are just few. They all work for free. Slavery 2.0.boycott all super fancy restaurant.
Answering the question: " if the costumer would be able to see it" are you referring to the idea as a whole, or the food itself? with reference to the food, im not sure the costumer would be able to see it, its too small. Perhaps add a magnifying glass to the menu, it would be a sure hit!
Is noma 2.0 still gonna be in copenhagen
certainly excellent but I would need a large meal after eating there
How do you know?
tubewoodycool you can tell from the video. In these type of restaurants you don't get to eat much.
It's normal to get 12-20 meals in these types of restaurants. It does add up to a full meal I think
No you would be full :) read below
It's crazy how people still don't understand this isn't a typical three course menu.
Prelepo
Lock up the seals
Rene Rexhepi is an amazing danish-albanian chef! Great work and very creative!
Why is he talking to his staff in English aren't they danish
David Carr I think because most of their staffs come from everywhere in the world. And in a place like that maybe you have to speak with customers, who may use English for communicating others.
Placing like this usually have a multinational staff.
I bet the house red is more than 8 quid....