The Menu

Noma’s guide to fermentation

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30 November 2018

Episode 372

30 minutes


Photo: Laura Lajh Prijatelj

The team behind Noma reveal what they’ve learned in their fermentation lab and we visit Lavazza’s new HQ in Turin. Plus: the NYC Chinese restaurant hit that has arrived in London.

30 November 2018

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Chapter 1

8 minutes


Photo: Laura Lajh Prijatelj

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Chapter 1

The Noma guide to fermentation

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With its own fermentation lab and fermented foods being used in practically all its dishes, Copenhagen’s Noma restaurant has gone to rare lengths in discovering new ways to cook. René Redzepi and his colleague David Zilber have now released a book that reveals what they’ve learned.

8 minutes

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Chapter 2

7 minutes


Photo: Andrea Guermani

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Chapter 2

Turin’s new coffee experience

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We visit Italian coffee brand Lavazza’s new HQ in Turin. It’s open to the public and has a museum dedicated to all things coffee.

7 minutes

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Chapter 4

11 minutes

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Chapter 4

RedFarm

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The NYC Chinese restaurant phenomenon RedFarm had opened its first London outpost. Founder Ed Schoenfeld explains what makes a great Chinese restaurant experience and how easy it is to take a restaurant concept across the Atlantic.

11 minutes

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