A RETURN TO OUR ROOTS
Everybody’s talking about Noma in Copenhagen. Named again in 2014 by Restaurant Magazine as the world’s best restaurant, your dinner will be 20 courses of food focused on terroir. Locavore Chef Rene Redzepi helms Noma, and will likely serve you foraged roots, nuts, and seeds.
Eleven Madison Park in New York City showcases carrots with a tableside tartar, created with an antique hand-cranked grinder clipped onto your table, finely shredded by your server who then ceremoniously presents an array of dipping sauces.
Creative Chefs are searching for clever ideas with the WOW factor, pleasing the guests and have struck gold by going back to roots.