he knows they've given to him, too. >> i know i saved all their lives. they definitely changed mine. >> reporter: tom foreman, cnn. >> that's it for us. >> that's it for us. thanks for watching. -- captions by vitac -- www.vitac.com is it your first time? >> i got to be honest. i usually try to avoid clean, orderly countries without massive social problems. but i'm here for you, man. if you're not the poster boy for the entire country you should be. >> we go, no? >> yes, let's go. >> he was saddled with the weight of best restaurant in the world. >> uh-huh. >> i know. this looks totally bogus. fantastic. >> you need to work 20 hours a day in order to achieve this. >> come on, guys. they're waiting now. let's go. >> so much less about ooh, you know?

it's about elements, sauce, elements. what places you've been you can compare? >> no place. it's a whole different world. >> beautiful! ♪ ♪

once upon a time, in a land far, far away, there was a place. a very special place. a clean, orderly and nice place. usually i hate clean, orderly and nice. the air smells fresh and physically fit, statuesque blondes pedal through streets lined by old buildings and canals. >> i read something very disturbing on my way here. apparently denmark is like the happiest place on earth? >> they actually keep stats on this. apparently denmark is far and away number one the happiest, most content place on earth. >> well, the colleges are the same for everybody. >> free? >> free. >> that's unamerican, man. >> that's socialism, isn't it? >> yes. i mean, here that's not a bad word. >> okay. they pay like 60% of their earnings in taxes. but then they do get things like free health care. 52 weeks maternity leave on full

pay. >> when i had my kids, two rooms down, that's where the future king had his kids. >> there's no like beyonce' suite? >> no. we're all there. we're all the same. and that makes people more happy. >> that looks like a nightmare to me. [ laughter ] >> by the way, it will be helpful to point out this show is not about denmark. it's not about copenhagen. i'm here for one man. >> food this way. >> and one restaurant. >> then we can start. >> yes, chef. >> go go go. >> noma is the place where renay wedzepy pretty much changed the whole world of ggastronomy. for three years in a row it was voted the best restaurant by chefs and food critics who know these things.

>> and so the question. how does this nice, down to earth guy rise to the top of the food world all while presenting things that no one could possibly think would taste that good? >> it's about the flowers. >> oh, man. >> flowers are delicious. >> i'm not sure. but that's what i'm here to find out. >> we know that noma has been said to be the world's best. >> this is a dish that took 20 man hours of work today. >> and what we've heard outside of denmark is that rene sources his ingredients exclusively from the nordic region, mostly from within 60 miles of the restaurant. >> quickly. come on. >> think about that. denmark is not exactly the mediterranean. summers are short. but rene and crew started what they're famous for is foraging for ingredients. >> reindeer moss with last

year's harvest of set mushrooms. did you ever eat moss before? >> no. >> that is incredible. >> wow. >> there's no way that this is going to look convincingly delicious on tv. but it is really delicious. >> alessandro porcelli is italian living in denmark. he worked at noma before starting cook it raw, the boy scout camp for the best chefs. >> i met rene in 2004. basically restaurant was just opened. >> ten years after noma's inception, rene is arguably the most famous dane since hamlet. and so it's happily ever after, right? not quite. >> it's funny. all this happened actually in copenhage copenhagen. >> the law of yante which

discovers attention seeking is part and parcel of living in denmark. danes who think too big are often cut down by their peers. >> it's hard to really make an effort. and if you stand out too much, get off your horse. >> okay. so let's say you start a restaurant, and you announce right away, this restaurant's going to be different than anybody else's restaurant. you see where i'm going here. are people mean originally? are they talk [ mute ] about you? >> i mean, how much foul language can i use on this show? we very quickly became the big band of the seal [ mute ]. >> seal [ mute ]. >> people can be so cruel. do danes like this place? no? drew the attention of the whole world >> exactly. >> to tell the truth, food nerds, captains of industry, celebrities, you name it have been flocking here for years. some waiting months for a

reservation in the 45-seat restaurant. >> [ inaudible ] all this green snow is made from nastertium leaves. >> that's good. the technique? you don't notice it. you notice the flavor. holy [ mute ] that's delicious. it's really intensely like i've never taste add green vegetable that good. >> in italy, lawns, people sit down. the sun is out. the birds are singing. this is where happiness was invented [ laughter ] >> tiboli gardens, it is said, is the second oldest amusement park in the world. >> strolling here, watch the pantomime that's hundreds of years old. i've only been here once with my kids, actually. i work all the time, unfortunately. this is usually the place where

young kids take their first date. >> how old is this thing? >> i don't know, man. this is made for kids. does it feel a bit wobbly? >> totally i'm a little uncomfortable. >> copenhagen is dangerous, too. >> right? hello. thus is not bad. >> there you see. this little tiny park. >> it's not huge, is it? squished right in the middle. >> like singapore, you know, all dense together. >> but no death penalty. >> no. only the sort of the public humiliation, i think. >> oh, here, we go. firearms apparently it's okay here. >> you know, i've actually never fired a firearm in my life. >> really? >> and i've never driven a car. >> you've never driv an car? >> never driven a car. >> this could be empowering. this will change your whole life. >> you don't need to tell him. he's american.

>> so this a competition? >> call it what you like. >> all right. ♪ >> oh, this is exciting. >> oh, my god. not a single one? >> that's what we call a nice grouping. >> this is like public school? shooting range. >> after this we're going to steal a car. i'll teach you to drive. >> come on, guys. they're waiting now. let's go. >> so traditionally it's served around christmastime. we call them ableskils. >> you have a little fish rammed right through it. >> and there's a cucumber in the middle.

>> that's great. >> isn't it just awesome? >> great traditional flavors. >> there's all these old school restaurants that have been here for hundreds of years. herring, rye bread, smoked fish, traditional stuff, you know? there we go. thank you, my good man. welcome to the happiest place on earth. >> on earth. there we go. >> no ice. smoked eel. pickled herring. these tiny little shrimps, it's one of the few seasonal offerings that danes look forward to. our eating traditions are not that big here. historically we've eaten for survival. >> lutherans were not exactly the most fun bunch. it was sinful to take too much pleasure in food. sitting at the table like oh, my god, that's so good. that's delicious. you're already going down the slippery slope of who knows what other kinds of behaviors. >> you know, my father's aim grant here. i'm not even full dane.

>> your father was macedonian? >> yes. under form of yugoslavia? >> you left yugoslavia at what age? >> 14. people make fun of me when i say i've never driven a car. but i never had a koekcoca-cola until i was 17. >> the first food memory i have is also from there. it was my father. and the day before we'd been to the mon tan picking chestnuts. and i remember so vividly as a little child i woke up and i saw my father was roasting chestnuts. then i started hearing all these things popping. 20 minutes later they were in a bowl, and my aunt, she poured milk she'd just taken from the cow and we had that for breakfast. it was so natural that we went to the mountains for chestnuts, you grew your food yourself. these sort of experiences growing up, they really shape the type of cook i am today. i was made to work.

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so now you have a generation of young groups like myself all over town looking for the flavor of the region. what is the flavor? what are the ingredient we have and how do we combine them in a way of tell something of where you are in the world. >> between me and nature, there's not so much love. nature is where bugs live. but i'm learning reluctantly over time how much i've been missing. rene's proclivity to scrounge around for anything that grows wild pretty much kickstarted the restaurant world's now widely emulated practice of foraging. >> you see all this grass but these are succulents. >> rene since the beginning is

thinking about how to put into a plate what's around you basically. >> you need to be like a 19th century naturalist. >> botanist. naturalist. >> chew on this. do you taste cilantro? >> yes. >> disguised as grass here, here, here, it's everywhere. >> good to go? >> service. >> service. >> roasted chowder. >> i know these ingredients we were plucking them yesterday. >> yes. >> wow. >> this will be the future, no? your mama cook these dishes. there's go forage, guys. come on, kids. >> there you go. >> sea beans. salty, juicy, crunchy. >> if i were looking at this at home, i would very much be thinking, come on, man, it's grass. it's grass. it's green stuff. it all tastes the same. >> yeah.

>> it totally doesn't. >> it totally doesn't. >> now some of this stuff poison? >> yeah. >> have you ever eaten something that -- >> oh, yeah. on the spot diarrhea. >> really? >> oh. >> the dark side of foraging. >> two fish heads. >> yes, sir. >> growing your own food, finding your own food. >> yeah. >> that was life in macedonia. >> yeah. >> but for a lot of people right now it is an affectation. >> the worst moments, the worst meals are when people are just following a sort of culinary trend. they will see that's inedible but it tastes like it's inedible and foraged but i put it on the menu. it's going to go on the fish no matter what. >> grilled pike heads. >> oh, okay. >> you just pick off every little bit. but i think even at its most ludicrous manifestation, surely it is a positive thing that people are actually starting to

look around and see where stuff grows. >> it still is good. because people are being connected to the place they're in what's edible, what is not. what is there to eat? >> here we go. jackpot. this is a musket. in three weeks this is gone. new things come up. >> sour dough bread -- cow's milk butter called virgin butter. >> oh, god. >> this is amazing, huh? >> butter like this where you can pretty much taste what the cow ate. anybody who's milked a cow -- there aren't a lot of people left who where i have come from that have milked a cow. >> this is becoming more important. it's the relationship also that they have with the farmers, the relationship with the soil. >> so this is sam's farm. but we always say our farm. we feel like it's our place. >> soren is rene's primary

player of farm meat and vegetables. >> look at the soil here. you see all the mussel shells? >> yes. >> these are shell fish. this used to be marshland. >> like rene, he's not your ordinary dane. and his farm is unlike the others around here. >> this used to be monoculture. >> yes. with carrots. >> just carrots. now what are you growing? >> between 120 and 170 different things. >> true, there are tractors and rows where potatoes and carrots grow. but much of what's happening here is a mix of wild and cultivated. >> this is wild angelica. that's chives with the purple flowers. >> oh, yes. >> wild onions. you could grow them here. let's grow some for next year. >> the first time you come up here, you go into this, oh, a flower garden. he will say no, no, no, this is the leek field. >> so nice. you're touching them like they're jewels. >> they are jewels. >> let's grab a bunch of these for lunch, no?

>> leeks going in? >> yes. >> the pressure in farming is to have a monoculture and to provide year in year out what you know is going to sell and what the market demands. >> would you mind grabbing a few of these plants? are going to grow up so don't take the root. >> it's very very hard for a small guy to say i'm not going to grow carrots anymore, i'm going to grow a whole bunch of interesting things as well as i possibly can. this is pretty much a first for me. >> this is the first time you fall to your knees for a green plant? >> yes. >> how long for leeks? >> do you think we'll ever reach a point where guys like sorom will be in a very good place? >> i think if we cut the middleman, get the producers, the farmer, to talk directly to a guy like rene. >> nobody ever teaches you that the sybiosis you need intact is the with the people who grow food. >> let's go. >> and i think also respect to

your chefs, how should you know anything about this landscape. i've been here for 30 years, and i just know small, tiny part. >> so just scoop it out. >> i think we picked these yesterday. >> oh, yeah. >> oh, man. that is the meaty eiest vegetab i've ever had. >> yes. >> maybe we'll cook this for lunch spiced with the tartar. chop that up with the freshly slaughtered meat. >> what else? the asparagus? >> yes, let's do that. >> i'm hungry, man. >> asparagus coming up? >> yes. >> asparagus. beautiful. >> salsa, please? and one dollar lop there in the middle, okay? yes. >> asparagus and branch. do not eat that branch, however.

underneath is a small pile of tender spruce shoots, asparagus sauce and a little bit of cream. >> that is incredible. >> wow. the flavor of this, huh? >> so this is actually beer made from asparagus. >> it's tasty. >> yes. what's the meat? >> veal. >> what was the name of the cow? >> 76300330. >> chef, do you want to do the tartar? >> what are you thinking? just hack up the meat? >> hack up the meat. it already looks good. i'm going to go on the asparagus and on the leeks. clean them up, grill them. sun lotion on these guys. do you want to do a potato salad? >> yeah. >> what shall we put on the tartar? >> wild onions. bit of this horse radish. that's the chives.

choo chives flowers. >> a little salt on the leek? >> yes. that's the angelica. take all these flowers and we mix that in. some vinegar. vinaigrette for the grilled asparagus. a few eggs. done. didn't take us ten minutes but we have four courses. this is like three michelin stars, yeah? >> oh, yeah. >> oh, man. >> perfect. look at that. >> wow. wow wow wow. >> that egg. what an egg. >> yeah. >> do you eat like this all the time? >> i bring my kids up here. all the staff comes here often. this becomes your reference springs for how fresh an asparagus should be. just harvested. just cooked. just eaten. >> i mean, i thinklace like this in addition to being the best restaurant in the world and whatever else, it offers a real possibility there is food around with a little effort or a lot of effort you can make it into

something really delicious. >> there is the hard thing, yeah? what people think about. not just that 35 people that can afford to come here and eat here at noma. >> thank you, sir. >> magnificent. >> magnificent. don't even know it. fraud could mean lower credit scores, higher loan rates... ...and maybe not getting the car you want. it's a problem waiting to happen. check your credit score, check your credit report, at experian.com america's number one provider of online credit reports and scores. don't take chances. go to experian.com. i remember thinking there's a lot i have to do... check my blood sugar, eat better. start insulin. today i learned there's something i don't have to do anymore. my doctor said with levemir® flexpen...

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there are always going to be some people out there who hate the very idea of your existence. >> yes. >> from the very minute they even think about you. >> there's a danish expression for not wanting to stand out? >> that's called yenta law. the law of yenta. >> wow, is this yeast? it's beautiful. >> here we are ten years ago, we're opening, we're saying we're going to try something else. stuff like that, in that time was just unheard of. it was beyond stupid. and why do you even try? why are you fiddling with stupid concepts. >> look at this. this is very complex. i know in the beginning a lot of danes were calling him this [ mute ]. they were laughing at him.

>> old saying, food here in denmark, it's a different story. you have a huge part of people that are still so much in love with the old world. i mean, i've even been told that is have fascist tendencies. there's been op eds written in danish papers linking what we do at the restaurant to some of the most horrible moments in recent history. >> this is the tale of the lobster. a little bit of the head juices underneath the nasturtium leaves. use your hands. >> i will. it's luxurious. so how's it changing? >> that's what's interesting. in ten years, it's really gone from the seal [ mute ] to igniting a new confidence in this city, this part of the world, that i never grew up with. >> a possible forebearer to this challenging of the status quo can be found right in the heart of the straight-laced danish

capital. >> i think it's one of the most awesome places in the world, which is not very yenta like to say. >> hippies and squatters. sounds about as attractive as being sentenced to life at a fish concert. but there are interesting features. >> there's no government to intrude on your personal freedom. you're free to behave in as eccentric or normal a fashion as you wish. >> here you can be the freak you are. if you want to spend the day speaking to a tree you can do that. >> these two are in local government. >> it has been here for some 40 years. it was a military area that was abandoned and then occupied by squatters and hippies. despite the fact that different governments didn't really appreciate what was going on here, nobody actually had the will or the strength to put people out. >> who picks up the trash? >> we do. >> what about the essentials? electric, water? >> we buy it from providers.

but we do it as a commune. >> i like the fact my kids get to walk around the streets without being run over by a car. >> no cars on the streets. >> it's like a little village. it's very secure. >> are you a hippie? >> he is. >> two eggs smoking now? >> yes, chef. >> right down there we have pusha street probably the most famous part. >> the green section, right? weed, hash oil, hash-ish? >> it's a beloved institution here. you are free to see an array of cannibis products. >> theoretically, by the way, marijuana is like not legal in denmark. >> but there's a great tolerance for marijuana here. and i think that's because it isn't really harmful. people who smoke too much, maybe they pass out. >> right.

>> oh. quail egg. >> that's like the greatest thing ever. perfect dish. >> perfect dish. >> i want more of those. >> yes. >> here you go. >> thank you. so there's nobody in charge? >> i am. i'm in charge. >> yeah. >> the only problem is, everybody else is, too. >> it seems utopia. >> we have the same problems as anybody. but we try to solve them in a different way. >> and one of the ways we try to solve the sort of challenges is by embracing people as much as we can and trying to make space as much as we can. >> we have two peas ready for table four. can i go with that now? >> yes. >> extraordinary. >> i was reading something you wrote that's very unamerican in its concept, which is don't be afraid to fail. >> yes. when we did this issue to us it was a very big moment.

because we burnt it by mistake. and then we thought, okay. it's a mistake. let's see what happens. and we cooked it. then we had a new paste, a new sort of spice for us. >> that's inscribably delicious. >> all cookbooks particularly the american cookbooks are written from the point of view if you only follow this recipe it will turn out great. >> you're safe. this is what we try to talk about every day in the kitchen with the cooks on saturday night projects. >> apparently this is when you invite members of your crew to put up a new dish. >> yes. >> for comment. >> after each grueling work week concludes, cooks from every level of the brigade stay late to submit their newest culinary ideas. >> everybody's in on this? >> everybody's in on it. >> this could be a very uncomfortable -- you're hanging it out. >> this forum is about failure. so yes. >> let's see what you got. >> luke, go for it. >> at no point in my career would i have wanted to subject myself to this kind of mass

scrutiny. >> no. but watch. it's not bad, huh? it's not bad. >> it can be bad. >> fermented apple tea. this one i did with raise razor clam and chamomile as well. >> this is lamb's tongue. colrabi and salt. >> what we have here ice cream. >> mushroom ice cream and fermented barley sauce. >> yes. >> i think the lamb's tongue is a great ingredient. personally i'm not getting what the kohlrabi brought to the party. >> very sweet and one die mentional. >> why can't you do that for your next project? dry salt versus brine salt? >> she uses elements i would never use and i tastes good. i like it. >> given the choice of creating a traditional dessert and this,

i'd be very very happy with this. that was delicious. really. [ applause ] >> thank you. who's next? >> oh. and so here i have a dish of strawberries and cream. i decided to go ride my bike and see what i could get. so all the flowers that are here, the lady let me pick them in her garden. i have strawberries i've pickled in rose vinegar. creme freche burnt with rose pollen. do we just clap? [ applause ] >> and then that might well end up on the menu? >> no. this is not about putting things on the menu. if something makes a masterpiece it's their masterpiece. >> really? >> yeah, yeah, of course.

>> isn't it your historical imperative as the chef to take his good work and innovation and put it on the menu and take credit for it as your own? i mean, that's the way it's been done for centuries. >> this is not the point here. >> the pursuit of enlightenment and knowledge is its own reward? >> to me, yes. >> is that it? >> cheers, everybody. but going back to school is hard... because you work. now, capella university offers a revolutionary new way to get your degree. it's called flexpath and it's the most direct path, leveraging what you've learned on the job and focusing on what you need to know so you can get a degree at your pace. and graduate at the speed of you. flexpath from capella university learn more at capella.edu

table four. >> they're waiting. >> yes, chef. >> come on.

>> now i travel a lot. and these chefs say i want to be number one in the world. i was in mexico, yucatan. they don't even know how to make a tortilla, what a tortilla is made of. they kind of lose touch with traditionals. >> it's good for you to try this. the herring, the rye bread, the smoked fish, the traditional stuff, you know? >> oh, yeah. >> because when you grew up as a cook here, you think of this as old-fashioned. you don't see it as an inspiration for your future endeavors as a cook. the next thing we serve you is a flat bread. very traditional here. we spice ours with shoots of spruce and oak tree. >> this is amazing. amazing. >> man, that's good. >> sophisticated, but it's something that is so down to earth flavor-wise. >> no doubt about it. that's like both really classic and totally new.

>> how are you doing? >> hello. cheers. >> i'm learning. danes may be stiff, but they sure as hell know how to drink. nils is a danish renaissance man. drinker, sailor, charter tour boat operator, musician. >> so you're a neighbor. >> i have known him from the absolute beginning. and when noma can we start now? >> yeah, we're going. >> what did you think of him when you first met him? >> i saw an ordinary man. he fights for what he thinks about. >> he had a vision. >> yes, a vision. he had a vision and fight for this. >> all right. very close to bitters. >> yes. >> nicely done, chef. >> look at the beautiful girl there. >> cheers. >> here we go. >> what was that? >> camel dance. >> what's in it?

>> it's camel dance. >> i know but what is that? >> i tonight know don't know ho but we've been drinking is for many years. >> it's a danish bitter that has about 30 different -- ice cream with salt. >> that was delicious. >> oh, here we go. gameldansk,it is good. >> it works. >> it works. look at this. where you come from? new york? >> yes. >> yeah. >> how did you know? >> it works! he said. >> help me dress here. perfect. >> what would traditional danish food be for you? >> potatoes. and some kind of meat and sauce. >> do you taste the sauce? >> i did taste the sauce. >> hello, fellows. >> fermented barley and we

tooked the potatoes in that and serve with sturgeon roll from the lakes. >> wow, man. oh. >> has a grapa, homemade whiskey. i know this flavor well. >> one more time. here we go. how are we doing? what are we doing? >> the famous danish national late night dish. >> john's hot dog? >> yes. >> i'll have the deluxe. >> yeah. >> organic sausage. sounds good to me. >> he makes his own mustard. >> wow. >> here we go. >> that's a classic one. >> all my happiest moments seem to resolve around meat in food form.

that's superb. it's really good. >> don't show me when i eat. >> we'll show only the moments when you look good. these onions are awesome. >> we have to make something new. >> but respect the classics. >> this is what we should transmit to the young guys. if you don't have a clear understanding about what tradition is how can you know it? >> come to copenhagen, noma for lunch, john's for dinner. >> right. create moments of value. build character through quality. and earn the right to be called a classic. the lands' end no iron dress shirt. starting at 49 dollars. the recent increase in cafeteria prices is not cool.

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welcome. >> just across from noma, located in a converted houseboat, an entity separate from the restaurant, a place rene set up to further ideas and experimentation. >> he is one of the ghies charge here. >>. >> it's hallucinogenic fish sauce? >> it's for experimentation

sake. it's pretty damn delicious. it's another food item on your shelf. me as a cook, that's what i want. >> these are 2-year-old cherries with the cherry pits and wild roses. 5-year-old wild roses. very deep intense. >> they're thinking about will these taste good in five years. >> fermented. we add bacteria to it so that it needs three years of time and then it becomes utter delicious. >> the diversity looking at fermentations, different bacteria, different molds, yeasts is absolutely enormous. >> there's stuff rotting in jars and vats. these experiments in fermentation and flavor. you're all doing something sinister down there. >> ferment wild type of spinach which grows around here. maybe even reminiscent of fois gras. >> this is a weed that grows

everywhere. if you use it with fermented goose berries you get golden drops of perfection. >> we have two berries on board. >> fellows, the next thing we said of you is the dried in juices from last year's harvest of black currant. then we wrap anytime wild rose that is we've had in vinegar for two years. >> okay. >> like superpower. >> i need to ask about this. >> you need to ask about this. this is very interesting. this is born out of a desire to study mummification. everyone used to be mummies apparently. they were considered a panacea. this is being cured with resins, alcohol, spices, honey, all things that would have been used in a mummification em balling process. >> let's taste it. >> there you go. so it's quite naughty. >> you mean that? >> i don't know. it's an experiment, you know? i mean, it's a 6-month-old piece

of deer. somewhat inevitable. >> it's not unpleasant. tastes like egyptian. >> we just had one project funded. deliciousness as an argument for ento entomology for eating bugs. >> wood ants. >> cool. and that's delicious. >> it's amazing. >> some of the ants we've been experimenting with like zing, excitement. everyone's invited. a lot of the other once, they need a lot of work. here we've got wax moth larva with hazelnuts and morrell sauce. >> this is bee larva. like little lumps of fat. >> it tastes like insect. >> yeah. next taste fermented fish, herrings.

we stuff them with molded greens. and these have been here since january. so it's been fileted and put with juniper and lingen berries. little squirt of aged apple vinegar. >> wow. that's delicious. that's lethally good >> yes. >> i can think of ten different ways i'd like to eat that. >> definitely. >> standing up, sitting down. on bread, with beer. >> being fed. so sometimes it takes awhile to stumble across these things. but slowly but surely they come out of the woodwork. [ male announcer ] they say it was during

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>> let's have some crayfish. >> delicious. >> cheers, guys. >> cheers, guys. >> cheers. >> skoal. midsummer's day. longest day of the year. >> the danes to mark the midsummer's eve gather and par take in traditions. >> and the sun comes out, we salute you. >> like enjoying picnipicnics, building bon fires and burning witches. >> we made those fires back in the days to keep the witches away. because they thought all the witches was meeting on the solstice. >> where's the pork? >> this is roast pork.

>> very, very traditional. without this, danes could not live. >> pork skin and freeze dried blackberries. enjoy. >> thank you. that's wild. >> that's wild. it's the flavor of denmark, right? roast pork, crab meat, pickles. >> that is a serious sandwich. that's just amazing. >> oh, a rainbow! this is almost too pretty. ♪ >> and there you go. super cool, huh? >> why don't we have the strawberries? with triple cream, huh?

>> wild blueberry desserts. sandwich for each of you and the first of the wild strawberries. >> oh, beautiful. look at this. like a picnic in the park, huh? mm. >> wow. >> so the midsummer day in denmark. >> wow. with the witch. burn, witch, burn! ♪ >> are you done? >> terrific. thank you. >> unbelievable. >> look. i've eaten at a lot of great restaurants around the world. and there was still a little part of me that was saying, this is going to be both [ mute ] -- the guys out in the field yanking weeds out of the ground. i really didn't expect it to be

as good as it was. it was delicious. amazingly delicious. >> amazing? >> yes, i thought it was amazing. >> it's not just about coming up with a great concept. it's just assembling what is out there in a new and beautiful and authentic and delicious way. >> he has single-handedly transformed everyone's understanding of nordic cuisines. >> with all the dishes they tell a little bit of a story of the land, the tradition. >> but always delicious. always always always always delicious first. he may be an ordinary guy grounded, comes from a poor family, but he has big dreams. he wants to change the world. >> yeah. and we can change it. never forget that. never forget that. we can do that! -- captions by vitac -- www.vitac.com

this is "piers morgan live." welcome to the viewers in the united states and around the world. the statute of liberty which unbelievably is set to reopen this weekend. i can't say the same about the government. the offer is on the table but not what the president wants. >> the president has, you know, a number of concerns with the proposal. >> the house could vote this weekend but republicans and the senate may be running out of patience with john boehner. is this too little too late and what are people across america are paying the price for the shutdown every day goes on and on and on. i'll talk to one of them who