www.vitac.com this is your first time to this isdenmark?rst time to >> i got to be honest, i usually try to avoid clean, orderly ally countries without massive social problem. 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. you were saddled with the weight of best restaurant in the world. i know, this looks totally bogus. it's fantastic.

>> you need to work 20 hours a day in order to achieve this. >> come on, they're waiting now. let's go. >> it's so much less about woo. it's about bang! and elements, elements. sauce elements. what places have you been that you can compare to noma? >> no place. it's a whole different world. >> beautiful! ♪ i took a walk through this beautiful world ♪ ♪ felt the cool rain on my shoulder ♪ ♪ found something good in this beautiful world ♪ ♪ i felt the rain getting colder ♪ ♪ sha la la la la la ♪ sha la la la la la la ♪ sha la la la la la ♪ sha la la la la la la

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. >> yes. >> 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 un-american. >> 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. that makes people more happy. >> that looks like a nightmare to me. >> by the way, it would be helpful to point out, this show is not about denmark. it's not about copenhagen. i'm here for one man. >> follow this way. >> all right. and one restaurant. >> and then we can start. >> noma is the place where rene riseppe pretty much changed the whole world of gastronomy. >> let's go. >> yes. >> for three years in a row, it was named the world's best restaurant by a jury of chefs and food writers who presumably know such things. >> come on. they're sitting waiting. >> whoa. >> nordic coconuts. that is coconut.

cheers to that. >> 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? >> let's have a bite of flowers. >> oh, man. >> they're delicious. >> i'm not sure, but that's what i'm here to find out. >> the moss? did we give him the moss? >> yes, chef. >> we know that noma has been said to be the world's best. >> this is a dish that is 20 man hours of work to do. >> 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. think about that. denmark is not exactly the mediterranean. summers are short. what rene and crew started, what they're famous for is foraging for ingredients. >> reindeer moss with last year's harvest of mushrooms. >> and color me dubious.

>> did you ever eat moss before? >> no. that is incredible. there's no way that this is going to look convincingly delicious on tv, but it is really delicious. alsandro porcheli is italian living in denmark. he worked at noma before starting cook it raw, the roaming boy scout camp for the world's best chefs. >> i met rene in 2004. basically the restaurant was just opened. >> ten years after noma's inception, rene is arguably the most famous dane since hamlet. so it's happily ever after, right? not quite. >> all this happened actually in copenhagen. >> you have all these rules, these guidelines where you never brag about yourself. it's all understated. >> the law which discourages 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, you know, get off your horse. >> okay, so let's say you start a restaurant and you announce right away, this restaurant is going to be different than anybody else's restaurant. you see where i'm going here. are people mean originally? do they talk -- about you? do they -- >> i mean, how much foul language can i use on this show? we very quickly became the big band of the seal -- >> seal -- >> seal -- >> people can be so cruel. do danes like this place? no? it's got the attention of the whole world. >> yeah, exactly. >> yes, chef. >> to tell the truth, food nerds, captains of industry, celebrities, you name it have been flocking here for years. >> coming up now. >> some waiting months for a reservation in the 45-seat restaurant.

>> do we have the leek? >> it's marinating in a grasshopper garret. we're going to scoop all of this green snow which is made from nasturtium leaves. >> that's good. the technique, you don't notice it. you notice the flavor. that's delicious. that's really intensely -- like i've never tasted a green vegetable that good. >> we're in tivoli. you see lawns, people sit down, the sun is out. the birds are singing. this is where happiness was invented. >> tivoli gardens, it is said, is the second-oldest amusement park in the world. >> stroll in 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? >> ancient. i'm a little uncomfortable. >> see, copenhagen is dangerous, too. >> yeah, right. whoa. >> there you go. >> this is not bad. >> there you see. it's a tiny park. >> it's not huge, is it? squished right in the middle. >> it's like singapore. all dense together. >> no death penalty. >> no, only the sort of public humiliation. >> 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 driven a car? >> never driven a car. >> okay. this will be good. this will be empowering. this could change your whole life. >> every time you fire you reload. >> you don't need to tell him, he's american. is this a competition?

>> call it what you like. >> all right. >> blow it up. ♪ >> oh, this is exciting. >> we definitely have a winner. >> oh, my god. not a single one? >> that's what we call a nice grouping. >> this is like public school, you know, 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. >> familiar with this one at all? >> no. >> traditionally it's served around christmas time. we call them ebelskievers. >> you've got a little fish rammed right through. i love it. >> isn't this sweet? >> there's a pickled cucumber in the middle. >> that's great. isn't it just awesome? very traditional flavors. >> there's all these old school

restaurants that have been here for hundreds of years. the herring, the rye bread, the smoked fish, the traditional stuff. you know? >> there we go. thank you, my good man. welcome to the happiest place -- >> on earth. >> on earth. >> there we go. >> all right. smoked eel. shrimp. pickled herring. these tiny little shrimps, one of the few seasonal offerings that danes look forward to. our eating traditions aren't that big here. historically, we've eaten for survival. it was fuel to us. >> lutherans were not exactly the most fun bunch. it was sinful to take too much pleasure in food. you're sitting at the table, like oh, my god, that's so good. ooh, it's delicious. you're already going down a slippery slope of who knows what other kinds of behaviors. >> my father is an immigrant here. i'm not even a full dane. >> your father was macedonian?

>> from the former yugoslavia. >> and left yugoslavia at what age? >> 14. people make fun of me when i say i've never driven a car. i never had a coca-cola until i was like 17. it just wasn't in a small little village where there's two cars. the first food memory i have is also from there. and it was my father. and the day before we'd been into the mountain picking chestnuts. and i remember it so vividly as a little child and i woke up and i saw my father. he was roasting chestnuts. and then i start hearing all these things popping. 20 minutes later, they were in a bowl, and my aunt, she poured milk that 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 shaped the type of cook i am today.

so now you have a generation of young cooks like myself, and they're all over town looking for the flavor of a region. what is the flavor? what are the ingredients we have, and how do we combine them in a way that tells 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 flavorful stuff that grows wild. >> welcome to the beach. a good old danish beach. >> pretty much kickstarted the restaurant world's now widely emulated practice of foraging. >> you see all this? grass. but actually these are succulents. we're doing beach cabbage for them, no? >> rene's thing, since the beginning how to put into play what's around you.

>> you need to be a 19th century naturalist, you're going to have to do this. >> you have to be a botanist, a naturalist. >> chew on this. taste delightful? >> yes, it's wonderful. >> disguised as grass. here, here, here. it's everywhere. >> good to go. service. >> service. >> roasted turbot. the roe is on the top there. >> so i know these ingredients. we were plucking them just today. >> yes. >> wow. >> this will be the future. your mama cook this dish. let'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. it totally doesn't. >> it totally doesn't. >> is some of this stuff poison? >> yeah.

>> have you ever eaten something that -- >> oh, yeah. on-the-spot diarrhea. >> really? >> yeah. >> the dark side of foraging. >> two fish heads. >> yes, chef. >> 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 is when people are sort of following a culinary trend. they'll say there's an edible. but it tastes like -- but it's edible and it will go on the fish no matter what. >> two pike head walking. beautiful. >> oh, now -- >> ah. 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 it grows. >> it still is good.

people are being connected to the place they're in. what's edible and what's not. what is there to eat. here we go. jackpot. this is a mustard. beach mustard. in three weeks, this is gone. new things come up. >> it's sour dough bread. that's made with a swedish thing called ula and a cow's milk butter that's not been churned all the way. it's called virgin butter. >> oh, god. >> this is amazing, huh? >> butter like this where you can pretty much taste what the cow ate. anyone who's milked a cow, this is a flavor of childhood. fact is, there aren't a lot of people left where i come from who milked a cow. >> this has become more important to what these guys are doing. a relationship also that they had with the farmers. i mean, the soil. >> this is soren's farm, but we always say our farm. we feel like it's our place. >> soren is rene's primary supplier of farm meat and vegetables. >> look at the soil here.

you see all the mussel shells? >> yeah. >> these are shellfish. >> because this used to be marsh land. >> like rene, he's not your ordinary dane and his farm is unlike the others around here. this used to be monoculture. >> yep. 15 hectares of 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 and the purple flowers. >> oh, yeah? >> wild onions. and you can grow them here. let's grow some for next year. here you go. first time you come up here, you go into this, like oh, flower garden. you say no, no, no, this is the leek field. >> they're so nice. >> you're touching them like they are jewels. >> they are jewels. >> let's grab a bunch of these for lunch, no? leeks going? >> yeah.

>> the pressure in farming is to have a monoculture and to provide year in and year out what you know is going to sell and what the market demands. >> do you mind grabbing a few of these plants? they're 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 grow a whole bunch of different interesting things, i'm going to grow them 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? >> yeah. >> how long for leeks? >> do you think we'll ever reach the point where guys like soren will be in a very good place? >> i think if we cut the middleman, the producers, the farmer, to talk directly to a guy like rene. >> nobody ever teaches you the symbiosis with these people that grow the food. you're never taught that as a cook, which is strange. >> can we have another leek that looks more similar in size to that one, please? >> i think also, respect to you all chefs, how should you know anything about this landscape?

i've been here for 30 years and i just know small, tiny parts. >> leeks. >> so we just scoop it up. >> i think we picked these yesterday. >> oh yeah? >> oh, man. that is the meatiest, most umami cooked vegetable i've ever had. >> maybe we'll cook this for lunch spiced with a tartare. chop that up with the freshly slaughtered meat, one of soren's cows. >> hi. >> hi. >> what else? >> the asparagus? >> yes, let's do that. >> i'm hungry. >> asparagus. beautiful. >> let's go. we have salsa, please? >> just one dollop in the middle, okay? >> we roast the asparagus with this. that's why we have the branch. do not eat that branch. >> okay. >> underneath is a small pile of tender shoots, asparagus sauce

and fresh green paste. >> that is incredible. >> wow. >> the flavor of this, huh? >> so this is actually beer made from asparagus. >> it's tasty. >> yeah. >> what's the meat? >> veal. >> veal. what was the name of the cow? >> 76300330. >> chef, do you want to do the tartare? >> what are you thinking, just hack up the meat? >> hack up the meat. >> it already looks good. >> i'm going on the asparagus and the leeks. clean them up, grill then. a little sun lotion on these guys. do you want to do a potato salad? >> yeah. >> what you would put on the tartare? wild onions. a bit of this horseradish. that's the chives. chive flowers. >> okay. a little salt on the leek and a little cheese? >> yes.

that's the angelica. take all these flowers and we mix that in. some vinegar. elderflower vinaigrette for the grilled asparagus. >> eggs from my mother's three birds. >> done. >> didn't take us ten minutes, but we have four courses. this is like three michelin stars, chef. >> oh, yeah. >> oh, man. >> perfect. look at that. >> wow. wow, wow, wow. >> and that egg. what an egg. do you eat like this all the time? >> i bring my kids up here. all the staff comes here often. this becomes your reference frame for how fresh an asparagus should be? just harvest. just cooked. just eaten. >> i think a place like this, in addition to being the best restaurant in the world and whatever else, it offers a real possibility that there is food around that with a little effort, or a lot of effort, you can make into something really delicious. >> that is the hard thing.

to change the way people think about food. not just 35 people who can come afford to come eat at noma. thank you for coming. thank you, chef. >> it's magnificent. your credit is in pretty good shape. chuck, i know i have a 798 fico score, thanks to experian.com. kaboom... get your credit swagger on. go to experian.com. become a member of experian credit tracker and take charge of your score.

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the very idea of your existence. >> yeah. >> from the very minute they even think about you. ♪ there's a danish expression for not wanting to stand out. >> yeah. >> not wanting to talk about yourself. >> that's called yenten, the law of yenten. >> so it's yeast? >> yeast broth. >> it's beautiful. >> here we are ten years ago, we're opening, we're saying we're going to try something else. >> two lobsters on hold? >> yes. >> 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? >> wow. >> look at this. >> this is very complex. i know in the beginning, a lot of danes were calling him -- they were laughing at him. >> it's a very new thing. food here in denmark is not something that they have like we have in italy or they have in france.

>> here 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 i 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 tail of the lobster, with a little bit of the head juice underneath these nasturtium leaves. use your hands. >> i will. it's luxurious. so how is it changing? >> that's what's interesting. in ten years, it's really gone from, you know, the seal -- to igniting a new confidence in this city, in this part of the world that i never grew up with. >> a possible forebearer to this new challenging of the status quo can be found right in the heart of the straight-laced danish capital. >> i think this is one of the most awesome places in the world

which is not very yenta lawist to stay. >> the well established hippie squatters. sounds as attractive to being sentenced to life at a phish concert. but there are some interesting features. there's no government to intrude on your personal freedom. you're free to behave as eccentric or normal a fashion as you wish. >> here, i mean, you can be the freak that you are. and if you want to spend your day talking to a tree, you can do that without being frowned on. >> this man and his friend are in local government, such as it is. >> he 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 the different governments didn't really appreciate what was going on here, nobody actually had the will or 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 as a collective. we pay only one bill. but what i like about living here is fact that my kids get to walk around the street without

worrying about being run over by a car. >> there's no hot trucks and no cars running in 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 pusher street, which is probably the most important part of it. >> the green section, right? >> yeah. >> buy weed and hash oil, hashish? i would never do that as a responsible journalist, but i'm interested in investigating it. pusher street is a beloved institution here. you are free to try an array of cannabis 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 cooked in hay. wow. that's like the greatest thing

ever. that's a perfect dish. >> perfect. >> i want more of those. >> so 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 utopian. >> we have the same problems as anybody, but we try to solve them in a different way. >> 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. >> do 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 un-american in its concept, which is don't be afraid to fail. >> yeah. when we did this issue, to us, it was a very big moment. because we burnt it by mistake. we thought okay, it's a mistake.

let's see what happens. we cooked it. then we had a new paste, a new sort of spice for us. >> that's indescribably delicious. all cook books, particularly american cookbooks, are written from the point of view that 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 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. >> so 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. >> now, but watch. it's not bad. it's not bad.

>> it can be bad. [ laughter ] >> what do you have for us, chef? >> fermented apple tea. this one i did with razor clam and some chamomile as well. this is cooked at ten hours at 70 degrees. kohlrabi and 2% salt. and this is with brown butter. >> we have ice cream with barley. >> 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. >> the razor clams are a bit sweet. with this broth, it's quite sweet. so it becomes very one-dimensional. >> why can't you do that for your next project? dry salt versus brine salt. >> he uses things i would never use. and it tastes good. i like it. >> given a choice of a traditional dessert and this, i'm very, very, very happy with this. i thought it was delicious. [ applause ]

>> thank you. who's next? oh! >> so here we have a dish of strawberries and cream. i decided to go out on my bike and see what i could get. all the flowers that are here, the lady let me pick them in her garden. so strawberries are pickled in rose vinegar. and a creme fraiche at the base and that has been infused with burnt roses and rose pollen. >> do we just clap or -- >> yes. [ applause ] >> and then that might well end up on the menu? >> no. this is not about putting things on the menu. no. i mean, if somebody 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. at&t and directv are now one. which means you can watch movies while you're on the move. sitcoms, while you sit on those. and even fargo, in fargo!

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table four is being cleared. let's start dressing. >> yeah. >> they're waiting. >> yes, chef. >> come on, come on. now i travel a lot. and i meet chefs who say i want to be number one in the world. i was in mexico, the yucatan. they don't even know how to make a tortilla. they don't even know what a tortilla is made of. they lose touch with what tradition is. >> that looks good. >> it's good for you to try this, the herring, the rye bread, the smoked fish, the traditional stuff, you know, because when you grow 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 flat bread. very traditional here. we spice ours with shoots of spruce and oak tree. >> this is amazing. amazing. >> that's good. >> sophisticated. but something that's so down to earth flavor wise.

>> no doubt about it. that's both, like, really classic and totally new. how you doing? how are you? >> 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 of rene? >> i have known him from the absolute beginning. when noma -- can we start now? >> yeah, we're going. >> we're going. >> what did you think of him when you first met him? >> i saw an ordinary man. he fight for what he think about. >> he had a vision. >> yeah, a vision. and fight for this. >> it's very close to bitters. >> yeah. >> nicely done, chef. >> there we are.

>> look at the beautiful girl there. >> cheers. >> here we go. >> what was that? >> gammel dansk. what's in it 1234 what is that? >> i don't know exactly how you make that. but it has been drinking in denmark for many years. >> so we have gammel dansk. >> it's a liquor. >> it's a danish bitter with about 30 different herbs or so. so we made an ice cream. with dehydrated milk and sorrel. >> that's delicious. >> it's excellent. >> oh, here we go. gammel dansk. it is good. >> it works. >> it is good. it works. it works. look at this. where you come from, new york? >> yeah. >> yeah. >> how did you know? >> it works. he said. >> i'm asking can you come help me dress here? don't let them touch each other. just there. perfect. >> what would traditional danish food be for you? >> potatoes. >> two potatoes.

>> and some kind of meat and sauce. >> do you taste the sauce? >> i did taste the sauce. >> yeah? >> hello, fellas. we fermented barley and cooked the potatoes in that and served with sturgeon roe from the lakes of finland. >> it has a grappa homemade whiskey -- i know this flavor well. >> one more time. here we go! what are we doing? what are we going -- i'm a little bit hungry. >> the famous danish national late night dish. john's hot dog? >> yes. >> i'll have the deluxe. organic sausage. sounds good to me. >> he made his own mustard. >> wow. whoa.

>> here we go. that's a classic one. >> all my happiest moments seem to revolve around meat in tube form. that's superb. it's really good. >> don't film me when i eat that. >> only the moments when you look good. these onions are awesome. >> i think that's the way. you have to make something new. >> but respect the classics. >> this one would transmit to the young guys. the passion to present something on a plate that is delicious but also make sense of your own environment something that is yours. if you don't have a clear understanding what about what tradition is -- >> come to copenhagen, noma for lunch, john's for dinner. >> gammel dansk and beer. >> right. can a business have a mind?

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i had to wait in line to use the computer. took a lot of juggling to keep it all together. what's possible when you have high-speed internet at home? the library never closes. it makes it so much better to do homework when you're at home. internet essentials from comcast. helping to bridge the digital divide. wecome to nordic food lab. >> just across from noma, located in a converted houseboat, an entity separate from the restaurant. the place rene set up to further ideas and experimentation. >> he is one of the guys in charge here. >> nutmeg is a bit of a hallucinogenic. so i decided to make something with a lot of nutmeg and leave it a while and see what happens.

>> hallucinogenic fish sauce potentially? >> in theory. some of the things we are doing, really they are just pure experimentation for experimentation's sake. >> and it's pretty damn delicious. >> i like that. >> it's another food item on your shelf. me as a cook, that's what i want. these are two years old cherries with the cherry pits and wild roses. five years old wild roses. very deep, intense. >> this is amazing. >> they're not just thinking about what tastes good now but they're talking about will it taste good in two years if you ferment it or age it or dry it. >> we like to ferment it. we add bacteria to it so it needs three years of time and it becomes utter delicious. the diversity, you're looking at fermentations and different bacteria, looking at different molds, yeast, all sorts. it's absolutely enormous. >> there is stuff rotting in jars and vats that these experiments in fermentation and flavor. what they are all doing some sinister -- down there, i know. >> so this is a ferment of a wild type of spinach which grows

around here. no one uses them. reminiscent of foie gras. >> serious foie. >> serious foie. this is from a weed that grows everywhere. you can do it with gooseberries. like to ferment gooseberries. you get golden drops of perfection. you with two berries on board? >> yeah. >> all right, fellas. the next thing we serve you is the dried juices from last year's harvest of black currant, and then we wrap it in wild roses that we've had in vinegar for two years. >> lovely. >> acidity, creamy. >> it's like superpower. i need to ask about this. >> you need to ask about this. well, this is pretty interesting. this is born out of a desire to study mummification. everyone used to eat mummies, apparently. they were considered a panacea. so this has been cured with resins, alcohol, spices, with honey. all kinds of things that would have been used in a

mummification embalming process. >> let's taste it. >> let's taste it. >> so it's quite moldy. >> you mean that in a positive way? >> i don't know. it's like an experiment. it's a 6-month-old piece. i guess it's somewhat inedible. >> it's not unpleasant. >> interesting. >> tastes like egyptian. >> we just have one project funded. deliciousness is an argument for entomology, so deliciousness is eating insects. >> wow. >> here we have grilled onions and salt made out of wood ants. >> wood ants. cool. that's delicious. >> amazing. >> some of the ants we've been experimenting with. it's like you eat it. it's like zing. it's like excitement in your mouth. a party, everyone's invited. the other ones, they need a lot of work. here we've got wax lavaworm muesli. with hazelnuts and morel sauce.

this is bee larva. it's like lumps of fat. >> this tastes like insects. >> next taste, fermented fish, herrings, we stuff them with molded grains. these have been here since january. so it's been filleted and put with juniper and lingonberries, squirt of aged apple vinegar. >> wow. that's delicious. that's lethally good. i can think of ten different ways i'd like to eat that. >> definitely. >> standing up, sitting down, with beer. >> being fed. it takes awhile to stumble across these things. slowly but surely they come out of the woodwork. just might be the one. to clean the oceans, to start a movement, or lead a country. it may not be obvious yet, but one of these kids is going to change the world.

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let's have some crayfish. >> delicious. >> cheers, guys. >> cheers, guys. >> cheers. >> skoal. >> midsummer. midsummer's day. longest day of the year. >> the danes, to mark the midsummer's eve gather and partake in traditions. >> then sun comes out, we salute you. >> enjoying picnics, building bonfires. >> we'll build a fire. there's going to be a fire. >> 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 this solstice. >> okay.

where's the pork? >> this is the roast pork. >> very, very traditional. without this, danes could not live. >> so we have pork skin and chocolate with dried blackberries. for you to share. >> thank you. that's wild. >> it's the flavor of denmark. right? >> roast pork with crackling and pickles. >> that is a serious sandwich. that's just amazing. >> oh, a rainbow. this is almost too pretty. and there you go. >> oh. >> super cool, huh? >> why don't we have the strawberries? with triple cream, huh? >> it's delicious. >> we have wild blueberry desserts.

the sandwich, one for each of you. and the first of the wild strawberries. >> beautiful. >> look at this. like a picnic in the park, yeah? >> mm. wow. >> so the midsummer day in denmark. >> wow. look at the witch. burn, witch, burn. [ singing ] >> 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 was going to be bull -- the guy's 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 the greatest concept. it's assembling what is out there in a new, beautiful, authentic and delicious way. >> he has single handedly transformed everybody's understanding of nordic cuisines. >> where all the dishes, they tell a little bit of a story, of the land, the tradition. >> but always delicious. always, always, always delicious first. you 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. we can do that. ♪ [ singing ]

[ singing ] [ applause ] -- captions by vitac -- www.vitac.com s everything changes. nothing changes at all. ♪ i took a walk through this beautiful world ♪ ♪ felt the cool rain on my shoulder ♪ ♪ found something good in this