from. >> his son, lease now a gigantic international success. if he was a young man sneezing in the field did they ever anticipate this? no early indications of greatness? there is a line, isn't there, from the farm and haute cuisine? they all reflect the region, hopefully. >> yeah. >> in the best case they're interdependent. they come from each other. in fact, who cooks in the great restaurants? farm boys. that's who always cook. my deepest thanks to your mother and your mother, thank you. >> merci. next time my father makes you drive the tractor. if you 're noty

r 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. this looks totally bogus. it's fantastic. >> you have to work 20 hours a day in order to achieve this. they're waiting now. let's go. it's so much mess about -- whoo! it's about bang. and elements, elements. what places have you been that you can compare to noma? >> no place. it's a whole different world. ♪

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 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 un-american. that's socialism, isn't it? >> yes. i mean, here, that's not a bad word. ok. they pay like 60 percent 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. >> food this way. >> and one restaurant. >> and then we can start.

>> noma is the place where renee redzepi pretty much changed the whole world of gastronomy. 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. >> whoa. >>nordic coconut. also at the same time as a little bouquet of flowers >> danish 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? >> oh, man. i'm not sure, but that's what i'm here to find out. >> have they had the moss? >> yes, chef. >> we know that noma has been said to be the world's best. >> this is a dish that takes 20 man hours

of work a day. >> 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 are famous for, is foraging for ingredients. >> reindeer moss with last years harvest of cep 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. alesandro porcheli is italian living in denmark. he worked at noma before starting cook it raw the roaming boyscout 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. you have all these rules you know you have these guidelines where you never brag about yourself. it's all understated. >> the law of jante, 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. ok. 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. are people mean originally? do they talk -- about you? >> i mean, how much foul language can i use on this show?

we very quickly became the big band of the seal -- >> people can be so cruel. do danes like this place? now? they accept it. it's got the attention of the whole world. >> yeah, 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 a 45-seat restaurant. >> so we have a sorrell leaf? >> it's marinated in a grasshopper garum the idea is you want to use it like a spoon, and scoop all of this green snow made from nastertium 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.

so 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 is 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. and ancient... i'm a little uncomfortable. you see, copenhagen is dangerous, too. >> yeah, right. whoa. >> there you go. >> this is not bad. >> there you see. it's a little tiny park. >> it's not huge, is it? it's squished in the middle. >> it's like singapore. all dense together. >> no death penalty. >> only the public humiliation.

if you mess with something. >> 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? >> okay. this is good. this will be empowering. this could change your whole life. >> yes. every time you fire it you just reload you don't need to tell him, he's american. is this a competition? >> call it what you like. >> all right. ♪ >> 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 a 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. >> familiar with this one at all? >> no. >> it's served around christmas time. we call them aebleskiver. >> 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 hundreds of years. the herring, the rye bread the smoked fish, the traditional stuff. >> there we go. thank you, my good man. welcome to the happiest place -- >> on earth. >> on earth. >> there we go. >> smoked eel. short shrimps. 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. if you're sitting at the table and you're "oh, thats so good." ooh, that'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. the day before we had been into the mountain picking chestnuts. i remember so vividly as a little child, i saw my father roasting chestnuts.

and then i start hearing all these things popping. 20 minutes later, they were in a bowl and my aunt poured milk that she had just taken from the cow and we had that for breakfast. it was so natural that we went to the mountain for chestnuts, you grew your food yourself. these sort of experiences growing up, they really shaped the type of cook i am today. new dove men bodywash gives you 24 hours of nourishing micromoisture. that means your skin still feels healthy and smooth now... now... ...and now too. get healthier, smoother feeling skin all day. family is just very important. she's my sister and, we depend on each other a lot. she's the rock of the family. she's the person who holds everything together. ♪

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♪ shelves. shelves that know what taste buds want. shelves smart enough to see, sense, react, restock. ♪ so caramel swirl is always there for the taking. so now you have a generation of young cooks like myself all over town looking for the flavor of a region. what is the flavor? what are the ingredients we have, and how to 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. what do you think of the good old, danish beach? >> pretty much kick started 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, since the beginning, is thinking about how to put on a plate what's around you. >> you need to be like a 19th century naturalist, you're going to have to do this. >> yes, a botanist, a naturalist. >> chew on this. you taste cilantro? >> yes, it's wonderful. >> disguised as grass. here, here, here. it's everywhere. >> good to go. so we have some roasted fish. the roe is on the top there. beach plants, beach cabbages around the outside.

>> so, i know these ingredients, we were plucking them yesterday. >> yes. >> wow. >> this will be the future. your mama will cook this. come on, kids. >> there you go. sea beans. salty, juicy, crunchy. >> if i were looking at this home, i would very much be thinking, "come on, man. 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. >> the dark side of foraging. >> two fish heads. >> growing your own food, finding your own food. >> yeah. >> that was life in macedonia. >> yeah. >> but for a lot of people now, it is an affectation. >> the worst moments the worst meals are when people are just following a sort of a culinary trend. they'll see there's an edible. but it tastes like -- but it's edible and it's foraged

therefore, i put it on the menu. it's gonna go on the fish no matter what. >> 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. people are being connected to the place they're in. what's edible and what's not. what is there to eat. >> oh, here we go. jackpot. this is beach mustard. in three weeks, this is gone. new things come up. >> this is our bread serving. it's sour dough bread. made with a swedish grain. this is a cow's milk butter that has 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 came from who milked a cow. >> this has become more important to what these guys are doing. it's the relationship also that they have with the farmers. the relationship they have with 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 marshland. like rene, he's not your ordinary dane. and his farm is unlike the others around here. this used to be monoculture. >> yep. fifteen hectares 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 here. wild onions. and you could grow them here. let's grow some for next year. first time you come up here, you go into this, like "oh, flower garden." and he will say, "no, no, no this is the leek field." >> they are so nice. >> you're touching them like they're jewels. >> they are jewels. >> let's grab a bunch of these for lunch, no? >> 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. >> 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 going to grow a whole bunch of different interesting things and grow them as well as i 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 a point where guys like soren will be in a very good place? >> i think if we cut the middle men, get the producers, the farmers, to talk directly with a guy like rene. >> nobody ever teaches you that the symbiosis you need to have in tact is 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. >> grilled leeks. >> so we just scoop it up. >> i think we picked these yesterday. >> oh, man. that is the meatiest, most umami filled vegetable i've ever had. >> maybe we'll cook this for lunch spiced with a tartar. chop that up with the freshly slaughtered meat, from one of soren's cows.

>> hi. >> hi. what else? >> the asparagus? >> yes, let's do that. i'm hungry, man. >> asparagus. beautiful. >> let's go. >> can we have salsa, please? just one dollop, okay? we roast the asparagus with this plant. that's why we have the branch. do not eat that branch. >> okay. >> underneath is a small pile of tender spruce shoots. grilled green asparagus sauce and and a little bit of fresh green to finish. >> that is incredible. >> wow. >> the flavor of this, huh? >> so this is actually beer made from asparagus. >> it's tasty. >> what's the meat? >> veal. >> veal? what was the name of the cow? >> 76300330. >> chef, do you want to do the tartar? >> what do you think, just hack up the meat?

>> hack up the meat. >> it already looks good. >> i'm going to go on the asparagus and the leeks. clean them up, grill them. a little sun lotion on these guys. soren, do you want to do a potato salad? >> what should we put on the tartar? 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. >> a few eggs from my mother's free birds. >> done. >> didn't take us ten minutes, but we have four courses. this is like three michelin stars. >> 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. >> thank you for joining. thank you, chef. >> it's magnificent. ♪ we're not writers, but we help you shape your financial story. ♪ we're not an airline, but our network connects global businesses across nearly 160 markets. ♪ we're not a startup,

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we moved out of the city so our little sophie could appreciate nature. but then he got us t-mobile home internet. i was just trying to improve our signal, so some of the trees had to go. i might've taken it a step too far. (chainsaw revs) (tree crashes) (chainsaw continues) (daughter screams) let's pretend for a second that you didn't let down your entire family. what would that reality look like? well i guess i would've gotten us xfinity... and we'd have a better view. do you need mulch? what, we have a ton of mulch.

there are always going to be some people out there who hate 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. yes, that's called janteloven. the law of jante. >> wow. >> so it's 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? >> this is very complex. i know in the beginning, a lot of danes were calling him the seal ---- they were laughing at him. it's not something 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 juices 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 the seal ---- to, you know -- 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 this straight-laced danish capital. i think christiania is one of the most awesome places in the world, which is not very jantelov-ish to say. >> the well established enclave of hippie anarchist squatters. sounds about as attractive as being sentenced to life at a phish concert. but there are some interesting features of christiania. 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 that you are. and if you want to spend your day talking to a tree, you can do that without being frowned upon. >> rasingha and his friend joker are in local government, such as it is.

>> christiania 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 makes 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 the fact that my kids get to walk around the streets without worrying about being run over by a car. >> there's no hard drugs, 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. >> right down there, we have pusher street, probably the most famous part of christiania. >> the green section, right? you can buy weed, and hash oil, hashish. i would never do that as a responsible journalist, but i'm interested in investigating it.

pusher street, it is a beloved institution here. you are free to try an array of cannabis products. theoretically, 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. quail egg cooked in hay. wow. that's like the greatest thing ever. a perfect dish. 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, everyone 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 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. >> when we did this issue, to us it was a very big moment. 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 spice for us. >> that's indescribably delicious. all cookbooks, particularly american cook books, 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. all right. let's see what you got. >> luke, go for it. >> in no point in my career would i have wanted to subject myself to this kind of mass scrutiny. it's not bad. [ laughter ] what do you have for us, chef? >> a fermented apple tea. this one i did with razor clam and some chamomille as well. cooked for 10 hours at 70 degrees. kohlrabi just fermented with water and 2% salt. this is reduced with brown butter. >> so, what we have here, a cep ice cream with some 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 kohlrabi brought to the party. >> the razor clams are a bit sweet. and 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. >> she uses things i would never use in a dessert. and it tastes good. i like it. >> given a choice between a traditional dessert and this, i would be very very happy with this. i think it's delicious. really delicious. [ applause ] >> thank you. who's next? oh! >> so here we have a dish of strawberries and cream. i just decided to go 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 i have strawberries that are pickled in rose vinegar. and a creme fraiche at the base that's been infused with burnt roses and rose pollen.

>> do we just clap or -- >> yes. [ applause ] >> and 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. ♪ hit it ♪ ♪ it takes two to make a thing go right ♪ ♪ it takes two to make it outta sight ♪ ♪ one, two, get loose now ♪ ♪ it takes two to make a... ♪ stay two nights and get

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table four is being cleared. let's start dressing. they're waiting. >> yes, chef. 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. 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 chutes of spruce and oak tree. >> this is amazing. amazing. >> damn that's good. >> sophistication, but it's something that is so down to earth flavor-wise. >> no doubt about it. that seems both really classic and totally new. >> 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 were a neighbor of rene ... >> of noma. i have known him from the absolute beginning. when noma -- can we start now? >> yeah, we're going. well, 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. put two bitters. >> yeah. >> nicely done, chef. >> there we are. >> look at the beautiful girl there. >> here we go. >> what was that? gammel dansk. what's in it? it's gammel dansk. i know, but 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 liqueur. so it's a danish bitter that it has about 30 different herbs or so. so we made an ice cream with dehydrated milk and sorrell. >> it was delicious. >> oh, here we go. gammel dansk. it is good. it works. >> it is good. and it works. look at this. where you come from, new york? >> yeah. >> yeah. >> how did you know? what? >> it works, he said.

>> so i'm asking you to come and help me dress here. yeah, don't let them touch each other. yeah. see this? they are 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 we cooked the potatoes in that and served with sturgeon roe from the lakes of finland. >> it has a grappa, homemade whiskey >> after taste. yes. i know this flavor well. >> one more time. >> here we go! what are we doing? i'm a little bit hungry. >> the 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. >> but respect the classics. >> the passion to present something on a plate that is delicious, but also make sense of your own environment, but it's authenic, it's yours. if you don't have a clear understanding about what tradition is, how can you innovate? >> come to copenhagen, noma for lunch, john's for dinner.

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of remote coral reefs. that can be analyzed by ai in real time. ♪ so researchers can identify which areas are at risk. and help life underwater flourish. ♪ welcome to the 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. ben is one of the guys in charge here.

>> nutmeg is a bit hallucinogenic. so i decided to make something ammonia rich with lots of nutmeg. leave it a while and see what happens. >> hallucinogenic fish sauce potentially? >> in theory. some of the things we are doing, they are pure experimentation for experimentation 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 in tint. >> this is amazing. >> they're not just thinking about what tastes good now, they're talking about will it taste good in two years if we ferment it or age it or dry it. >> we like to ferment it. we add bacteria to it, so it needs three years time, it becomes utter delicious. the diversity available looking at fermentations and different bacteria, looking at different molds, yeasts, all sorts... is absolutely enormous. >> there is stuff rotting in jars and vats. these experiments of fermentation and flavor.

you're all doing some sinister -- down there. i know. >> this is the ferment from chenopodium a wild type of spinach which grows around here. and no one uses them. maybe even reminiscent of foie gras. >> serious "foie." >> serious foie. this is from a weed that grows everywhere. if you do it with gooseberries, lacto-ferment gooseberries. you get golden drops of perfection. >> can we have two berries on four? 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 now. >> mm. acidity, creamy... >> it's like super-powered. >> i need to ask about this. >> you need to ask about this. well, this is pretty interesting. this was 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, with propolis. 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, i mean, it's an experiment. you know? like uh... i mean it's a 6-month-old piece of roe deer here. so, i suppose it's somewhat inevitable. >> it's not unpleasant. >> interesting. >> it tastes, like, egyptian. >> we just have one project funded. deliciousness as an argument for entomophagy. so, deliciousness as an argument for eating insects. >> wow. >> wood ants. >> wood ants. yeah. >> cool. >> that's delicious. >> it's amazing. >> some of the ants we've been experimenting with. it's like zing, excitement in your mouth. party, everyone's invited.

a lot of the other ones, they need a lot of work. here we've got wax moth larvae mousseline. which is with hazelnuts, then you've got a morel sauce this is bee larva. they're like little lumps of fat. >> this tastes like insects. >> next fermented fish, herrings we stuff 'em with molded grains. these have been here since january. so it's been fileted and then, with juniper and with lingonberries. a little squirt of aged apple vinegar. >> wow. >> that's delicious >> that's -- good, man. >> that's lethally good. i can think of ten different ways i'd like to eat that. >> definitely. >> standing up, sitting down, on bread, with beer. >> being fed. it sometimes takes a while to stumble across these things. slowly but surely they come out of the woodwork. new dove men bodywash gives you 24 hours of nourishing micromoisture. that means your skin still feels healthy

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let's have some crayfish. >> delicious. >> cheers, guys. >> cheers, guys. >> mid-summer's day. longest day of the year. >> the danes, to mark the mid-summer's eve gather and

partake in traditions. >> then sun comes out, we salute you. like enjoying picnics, building bonfires. >> there's a fire. >> oh yeah. >> 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. >> ok where's the pork? >> this is the roast pork. >> very traditional. without this danes could not live. >> cool. >> that's wild. >> it's the flavor of denmark, right? roast pork with crackling, red cabbage, 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? >> it's delicious. >> we have a wild blueberry dessert. so there's a sandwich one for each of you. and the first of the wild strawberries, for you. >> oh, beautiful. >> look at this. like a picnic in the park, yeah? >> mm. wow. >> so the mid-summer day in denmark. >> wow. look at the witch. burn, witch, burn. [ singing ]

>> 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 the going to be bull-- the guy's out in the field yanking leaves out of the ground. i 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. >> all the dishes they all tell a bit of a story, of the land, the tradition. >> but always delicious. 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. >> and we can change it. never forget that. we can do that. [ singing ] [ applause ] every day all around us people are breaking barriers. they're building new connections, and they're expanding what is possible. 12 of us journalists here at cnn