Rene Redzepi sees no contradiction between science and his style of cooking. He also promoted his book NOMA at the press conference at The Flemish Primitives 2011.
It came as no big surprise that NOMA defended its no. 1 position in April. A lot of the press coverage of NOMA and René Redzepi focuses on foraging (some even claim that we are in The Era of the ‘I Foraged With René Redzepi Piece’). It is all about nature and natural ingredients. Many would probably claim that NOMA is as far away from molecular gastronomy and science as you could possibly come. In March René Redzepi attended The Flemish Primitives in Oostende. I was there, and the one question I asked René at the press conference was this:
ML: The Flemish Primitives aims to bring together chefs, scientists and artists. There is also a co-operation between Noma and the University of Copenhagen. What have you learnt from from working with scientists?