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Rene Redzepi
married to - father of 3 daughters - chef at Also (unfortunately I don’t answer DM)
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Rene Redzepi May 15
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Rene Redzepi May 6
Magnus closes Fäviken :( one of my most memorable meals ever. Good luck, Magnus! We can’t wait to see what’s coming next from you.
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Brigaid Apr 2
We’re still searching for one more partner district to deploy our training-based model, which gets schools cooking again! Click the link in our profile to fill out a brief survey to start…
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Rene Redzepi Mar 28
The season for lumpfish is back. Sometimes the flesh is blue. There’s no filter here.
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Rene Redzepi Mar 23
From the menu: soft shell clam, carpet clam, queen scallop, mahogany clam, Venus clam, Norwegian clam, razor clam
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Rene Redzepi Mar 22
you might look at this and see a few herbs, but to us this is a sign that the GODDAMN 6-month-long winter is ending. This is everything that’s sprouting out of the barren landscape atm (they are also delicious, with flavors ranging from toasted hazelnuts to garlic & fresh corn)
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Rene Redzepi Mar 20
Good afternoon - this bunch of wonderful Muslim people will cook you lunch today. Mashallah
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restaurant noma Mar 12
“We want to make it a place to learn all the things we don’t seem to learn when we are becoming cooks.” . Big day for today: The Danish government has announced that they will help MAD fund a new kind of culinary academy. See:
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Parabere Forum Sep 13
RT Pls. announces the launch of the first App in the world featuring hospitality businesses owned and led by women. 📲 Download it! Android: and iPhone: Discover and support female talent at your next destination!
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Rene Redzepi Feb 20
Who would you like to share this plate of tacos with? (I ate them all)
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Rene Redzepi Feb 5
Reservations for our upcoming vegetable season (June - September) will be released next week, on Tuesday, the 12th of February at 4PM (CET – local Copenhagen time), via our online booking system. We hope to see you here in the summer season for our new vegetable menu!
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Rene Redzepi Jan 29
An army of “shrimp” that are made out of rose hips and gooseberries. We stuff them with raw shrimp from Skagen marinated with seaweed and Arctic thyme. Eaten in one delicious bite.
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Rene Redzepi Jan 26
Preserved fruits from summer that we pair with sheep’s milk yoghurt and seaweed for dessert.
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restaurant noma Jan 23
Beautiful sea urchins from the Faroe Islands - we feel like the luckiest people on earth being able to work with such great produce (we use them in a serving lightly marinated in cured egg yolk, served on grilled and moulded barley)
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Rene Redzepi Jan 22
Fresh seafood for our menu (top to bottom: carpet clam, queen clam blue mussel, sea urchin, mahogany clam, Norwegian cockle, Venus clam)
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Ringer Podcasts Jan 17
On a new episode of the , is joined by longtime friend to discuss how Noma flourished with its extraordinary dedication to reinventing Nordic cuisine
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Rene Redzepi Jan 17
This is our seafood menu
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Rene Redzepi Jan 15
Here’s a video of a sea urchin from the Faroe Islands (at 61.8° in the North Atlantic, its waters are a balmy 7°C). It’s high season for them. What foie gras was for foodies and gourmands in the 90’s, well that’s sea urchin today. It’s loved for its creamy, sweet, briny gonads.
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Rene Redzepi Jan 11
It’s winter here. Nothing really grows on land. But under water it’s high season. In the world of seaweeds you can find flavors that range from deep umami, to bergamot citrus, a truffle flavored one exists. one that’ll convince the world of seaweeds is the BACON 🥓 flavored one
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Rene Redzepi Jan 10
Here’s a tower of sea urchins
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