in general, i think that this restaurant is noma, which was opened by rene resepi and klaus mayer e.this is a restaurant that located in copenhagen. this is a restaurant that is a kind of transcendent. that is , after they started doing it. eh, what they do. yes, they also have a fermentation laboratory there, so many restaurants in different countries have begun to scoop. eh, some kind of inspiration , yes, to learn from experience, yes, that is, all these , it seems to me, are some kind of bark boards on which food is served, there are also trends in serving shells. this is all this, so many people the first thing we eat is what attracts us through the eyes of visualization. by the way, i noticed what after uh hmm reneradepi with his fermentation chief released uh hippo fermenting this just a few years ago this lab. by the way, we happened to be there. we went all started to ferment something. yes, to be honest, something is picked up on the skin, you know somewhere, and inspired by enthusiasm there, winged ones run there to ferment something and forget that you need to create a bu

in general, i think that this restaurant, but the one that was opened by rcpe and klaus mayer is a restaurantthis. eh, what they do. yes, they have laboratories there, fermentation and so on. many restaurants in different countries have started to use this. eh, some inspiration. yes, that is, all these here, it seems to me, are some kind of bark boards on which food is served, there is garika serving ingredients, shells, that’s all. that’s how we people , the first thing we eat is this and this with our eyes, visualization of us attracts. this, by the way, i noticed that after uh hmm renze with his fermentation chief, he released uh, hippo fermentation. this is literally several years of this laboratory. by the way, we happened to be there because everyone started fermenting something. to be honest, something will be picked up there, somewhere you know, and those inspired by enthusiasm there will run. they ferment something there and forget. the fact that you need to create a bunch of all sorts of conditions for this, of course, yes, our fermentation is there, all these are pickles. this is a