News broke yesterday that Noma in Copenhagen will close at the end of the year and reopen in a new location on an urban farm. “It makes sense to have your own farm, as a restaurant of this caliber.” Chef Rene Redzepi told the New York Times. Noma has consistently been considered one of the best restaurants in the world for the past 5+ years and has put “Nordic cuisine” in the spotlight, influencing chefs and restaurants everywhere.
The New York Times article shows photos of Chef Rene walking through a graffiti-covered lot with weeds coming up through cracks in the concrete; the only structure is filled with skate ramps and discarded furniture. The new farm and restaurant will be built from the ground up in Copenhagen’s Christiania neighborhood. It’s clear that Chef Rene has a vision: he plans to tear up the concrete and bring in fresh soil, have a greenhouse on the roof and even for part of the farm float.
“What are we? And how do we progress?” – Chef Rene Redzepi asks of his
world-renowned restaurant, Noma
“I continue to be in awe of the guy,” Chef Dan Barber said of Chef Rene. “It takes a leader in the field to change the culture.” Chef Dan is a New York chef and author whose restaurant Blue Hill at Stone Barns is located on a farm in just 25 miles north of Manhattan. Open since 2004, Blue Hill and Chef Dan have led the farm-to-table movement in the United States for over a decade. He intimately understands the dynamic between the farm and the restaurant, remarking that “the best kind of farming is the lack of control” and that “the cooks will have to learn to cook with what the earth produces”.
The last night of service for Noma at it’s current location will be New Years Eve 2016. For the first four months of 2016, Noma will head to Sydney, Australia for another one of their pop-ups, similar to what they did in Japan earlier this year. The new Noma is expected to open in 2017.
Considering the pull of Noma and Rene Redzepi, we can’t wait to see what sort of influence this will have on Feeders and Seeders around the world. Will we start seeing more restaurants on farms? Better relationships between farmers and restaurants? Greater understanding of eating seasonally and locally?
To read the full report of Noma’s move, visit the New York Times.
Photo Credit: New York Times