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.
@@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.
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.
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? ruclips.net/video/Wz28xMNQpS4/видео.html
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 ruclips.net/video/qofsdSMuGbg/видео.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 :)
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.
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)
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??
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.
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.
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..
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 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.
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.
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.
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.
No Thanks.. Barbecue af Torskehoveder...check menukortet i Harderwijk hos Nonnetje eller Baseliek hhv. 2 og 1 Michelin stjerne restauranter.www.dinnersite.nl/restaurant/8277/t_Nonnetje/Harderwijk/Gelderland/
This type will newer hold! To Much work, to manny people involved, to expensive, to Little money for workers! Its a Nice experience but let's be onest and think for a minute!
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.
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.
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
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
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😂😂😂😂😂😂
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
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.
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.
I'm here after watching Andrew Rousso's parody thing "RENE FROM NOMA", and man I can't stop laughing
Me 2 lol!
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"
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.
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.
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? ruclips.net/video/Wz28xMNQpS4/видео.html
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....
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
ruclips.net/video/qofsdSMuGbg/видео.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 ?
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.
hope to try the new Noma.. We also have a restaurant in Denmark called Alchemist that is amazing.
I wish I had a chance to eat there... Like once in a life time..
it is absolutely amazing.
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)
i just want a cheese burger
What Rezepi does is outstanding but I would not want to work for that type of a guy
How does he make profit by hiring so much people oO
Arthur Weppe he doesn’t, noma makes no profit
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.
Love the team atmosphere in that all hands meeting. That is how you create a successful culture, when everyone is on the same page.
Sounds like Hans Zimmer track
Is there anything beyond in food than artistic designs?
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
Well done Good People ❤
I wish I could work there 👏👍🇦🇱
When the ego has no limits
Wahts the name of the song?
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.
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.
Maybe it’s just the poor American in me but none of the food looks good to me
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...
For its size, Denmark has a lot of impact on the world
This looks like the food challenge section on Fear Factor to me, lol.
4:22 When someone goes in for a kiss, but you banish them to the *FRIENDZONE*
this reminds me of Tsukasa from Shokugeki no Souma
Mi casa tsukasa
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.
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.
What is the name of the composer ?
Noma is very good, i dont know who said that this is the best reaturant in the world, but its not the best in this world...
Good video, good editing!
noma as an dane and professional chef, is not the best in the world... what a joke...
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.
so these jerks are still destroying the seas..
If it's the best food in the world .......OMG NO THANKS .
Doesnt look like a fun place to work. They look like a cult .
Is there someone that can tell me what the name of the song is? Love it. thanks!
that does not look like food
That’s the point, something new, but familiar.
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
He had interns at his prices...hahahaha, The menu
Lock up the seals
a costly advertisement !
Is noma 2.0 still gonna be in copenhagen
The violin at 4.15, what is that called?
Music
stefan rodescu and abaji historical documntary
Everyone should watch 'Seaspiracy', so people learn the truth about what they eat in places like this.
Came for the comment section, not disappointed; full of butthurt Mcdonalds' fanboys.
Pretentious, overpriced small plates. I'm sure most of it is tasty, but to me not worth the effort/cost to eat there.
Jim Hopper you pay for a 12-15 course meal. Not one dish. Don't be dumb. 12 to 15 plates is enough.
I'm not trading to feel bad any one. But u think the best restaurant in the world is the CanRocca in Girona
Eating seaweed and paying bag of money for that? Come on people you can do way better....#snobs
the finest restaurants in mexico can't even teach their chefs english let alone the waitstaff. IQ?
they are no longer in the best 50 list.
Nice film, great chef
Dear WSJ this is not the world’s best restaurant.. and this is not a restaurant..it’s a joke
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.
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
Can I sue noma if I had food poison after eating those wierd foods?
What is the soundtrack used in this video?
it's a bunch of seasons
this isnt food. this is only for the rich and one bite for me isnt enough
tweezer food can not go out of style fast enough.... such a rude way to treat food
No Thanks.. Barbecue af Torskehoveder...check menukortet i Harderwijk hos Nonnetje eller Baseliek hhv. 2 og 1 Michelin stjerne restauranter.www.dinnersite.nl/restaurant/8277/t_Nonnetje/Harderwijk/Gelderland/
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.
This type will newer hold!
To Much work, to manny people involved, to expensive, to Little money for workers!
Its a Nice experience but let's be onest and think for a minute!
mihai-cristian Dumitru go back to your miserable existence and butter some toast
Too much timber used, visual overload
Lol basically every avant-garde piece of Scandinavian architecture
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
....... this must be a meme
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.
Tasting menus seems kinda boring now.
It just a food no?
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.
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
fascinating and crazy to think that food on this planet cost a fortune .
Classic Danish, over use of twizzers.
Who knows the name of the song of classical music played in this video?
I didn't know Danish people go to places like this
i would say that they are not cook just artist...
may be not youtube kind of food
ahhh..doesnt look like much......... :(
Of course with views of the BIG Smoke Ring Ski Hill...
but what does he make at home to eat ( when he does)
Does it cost money to make a reservation?
where can i buy the food store container like nova use ?
Yuck
Tsjaa met 200 koks !
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
127 people cant afford to go here 🥂
This is so hipster it hurts!
OMG expensive, high-end food that I will never be able to understand or afford! Arghh! It must be hipster food!
hahah agree mate
Yuckkkk
you know it's gonna be legendary when they use Festool to cut the wood 0:50
meh i dont like Fish but good job 👌
what kind of hipster restaurant is this?
How does those food taste?