At Noma—four times named the world’s best restaurant—every dish
includes some form of fermentation, whether it’s a bright hit of
vinegar, a deeply savory miso, an electrifying drop of garum, or
the sweet intensity of black garlic. Fermentation is one of the
foundations behind Noma’s extraordinary flavor profiles.
Now René Redzepi, chef and co-owner of Noma, and David Zilber,
the chef who runs the restaurant’s acclaimed... more...