The overall time we got to spend in the kitchens, try ingredients we haven’t heard of before, talk to the chefs and get insight into the operations was only topped by our talk with René. It provides a fair glimpse into René’s thoughts and take on the concept of eating local and sustainability and how the food industry latched onto it in its own way.

The veils can finally be lifted: Our short trip to Copenhagen recently was all  in light  of – no real surprise here though – NOMA. Following an assignment by NOWNESS to interview René Redzepi is something you simply can’t turn down – even when void of an actual dining experience. We connected very well and […]

Some recipes need a second chance. Sometimes, all it takes is a different list of ingredients or change of environment. Both can act as a breath of fresh air to a food experience you hastily labeled unspectacular – or simply dull. Popovers are my prime example here…

It’s not like we had much of a choice – no blue or red pill- , but after our recent trip to sunny California, including some road-trip side-adventure, getting settled again in Munich turned out to be a real challenge.