i'm chef denis , next to me is chef vitaly tikhonov and today we are discussing nordic scandinavian cuisine 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 b