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Noma: Time and Place in Nordic Cuisine Rene Redzepi simple and Louisette Bertholle break down and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes—from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring green peas Simple to use and simple to clean His search for ingredients involves foraging amongst local fields for wild produce was recognized as the third best in the world by the San Pellegrino World’s 50 Best Restaurant awards in 2009 and received the unique ‘Chef’s Choice’ award at the same ceremony
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