Anthony Bourdain: Parts Unknown | Copenhagen | S02 E04 | All Documentary

classics, this is what we do. you should convey to young people you know that the passion for presenting something on a plate is delicious it also makes sense in your own environment but it is authentic it is yours if you do not have a clear understanding of what tradition is how you can innovate come to Copenhagen just for lunch John's for dining and government in the Middle East, welcome to the naughty and cool lab right across from noma located in a converted houseboat a separate entity from the restaurant a place Renee set up to develop ideas and experimentation finn is one of the guys in charge here , nutmeg is a little hallucinogenic, so I decided to make something ammonia-rich with a lot of nutmeg, leave it for a while and then we'll see what happens, so it's potentially hallucinogenic fish sauce, in theory, some of the things we're really doing.

I mean, they are pure experimentation for the sake of experimentation and they are very delicious. I like it to be another food on your shelf and as a cook, that's what I want. These are two-year-old cherries with cherry pits and five-year-old wild roses. wild roses now very intense, this is amazing, amazing, they're not just thinking about what tastes good, now they're talking about whether it will taste good in two years if we ferment it, age it or dry it, we like to ferment it, add bacteria to it. so it takes three years of time and then it becomes completely delicious the diversity available to us by looking at fermentations and looking at different bacteria, looking at different molds, yeasts of all kinds, it's absolutely annoying, there are things rotting in jars and fats, these experiments, fermentation and taste, everyone is doing something sinister.

There I know, this is a canna podium ferment, a type of wild spinach that grows around here and no one uses them, maybe it even reminds us of foie gras, seriously, seriously, what, and this is from an herb that grows everywhere if you make it with currants. If we like to ferment currants, golden drops of perfection are obtained. Can we have two berries on board? Yeah, okay guys, the next thing we serve you is the dried juice from last year's blackcurrant harvest and then we wrap it in wild roses that we've had pickled for two years my creamy Swede was like a superpower.

I need to ask about this. You have to ask about this. Well, these are quite interesting. It was born from the desire to study mummification. Everyone used to eat mummies. Apparently, they were considerate. 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 try it let's try it there you go so it's quite moldy you mean that in a way positive I don't know, I mean it's an experiment, you know, I mean, it's a six-month-old piece of raw venison, so I guess it's inevitable, it's not unpleasant, it's interesting, it tastes Egyptian, yeah, we just had a funded project. deliciousness as an argument for entomophagy, so deliciousness is an argument for eating insects.

Wow, here we have red onions, fermented pears, and salt made from wood ants. Wood ants. Great and that's delicious. Is incredible. You know, some of the ants we've been experimenting with. It's like you eat. Zing is like excitement in the mouth partly everyone is invited many of the others need a lot of work here we have wax moth larvae muslin which is with hazelnuts and then you have a morel sauce this is bee larva they are like literal lumps of fat , it tastes like a bug, yeah, then I try fermented fish herrings, we fill them with molded grains and these have been here since January, so we fillet it and then we put it with juniper and lingonberries, a splash of aged apple cider vinegar, wow , that is. delicious, yes, that is lethally good, yes, I can think of 10 different ways I would like to eat that, definitely, standing, sitting on bread and with beer, so sometimes it takes me a while to stumble upon these things, but slowly but surely they come. out of nowhere, let's eat some delicious crayfish, greetings guys, greetings, the longest day of the year, the Danes to commemorate summer's eve get together and participate in the traditions and the sun rises, we greet you, they like to enjoy of picnics, making bonfires, there is a fire, oh yes, there is going to be a fire and burning witches we made those fires in the past to keep the witches away because they thought that all the witches would gather at these solstices and blah blah, okay, where's the pig?

This roast pork is very, very traditional without this diet. Not live, we have pork skin and chocolate with freeze-dried berries. Great, thanks, wow, that's wild, that's why it tastes like Denmark. Roasted pork with crispy red cabbage pickles. Oh yeah, it's a serious sandwich. It's almost too pretty and there you have it, super cool, why don't we have the strawberries, the triple frame? It's delicious so we have wild blueberry desserts so there's a sandwich one for each of you and the first of the wild strawberries oh beautiful. look at this like a picnic in the parking lot wow so mid summer day in Denmark wow look at the witch the burn okay cool thanks awesome look I'm eating at a lot of great restaurants around the world and was still a small part. from me that was saying you know this is going to be so much the guy is in the field pulling weeds out of the ground I really didn't expect it to be as good as it was it was delicious it was incredibly delicious to me incredible yes, I thought it was incredible, I don't know It's not just about coming up with the best concept, but simply bringing together what's out there in a new, beautiful, authentic and delicious way.

He has single-handedly transformed everyone's understanding of Nordic cuisine, where every dish that tells a little story you know the land the tradition but always delicious always always always always delicious first maybe he's just a regular guy comes from a family poor but has big dreams wants to change the world yes and we can change it Never forget that we can do that, oh you.