**Anthony Bourdain: Parts Unknown | Copenhagen | S02 E04 | All Documentary — Transcript & Summary | SozAI** Source: https://sozai.app/transcript/anthony-bourdain-parts-unknown-copenhagen/ Anthony Bourdain explores Copenhagen in Parts Unknown, visiting Noma and its foraging-based cuisine, Tivoli Gardens, a shooting range, a Danish farm, and Christiania. ## Key Takeaways - Copenhagen's cuisine blends Nordic tradition with radical foraging and innovation, centered on local, seasonal ingredients. - Danish social values like the Law of Jante and communal welfare shape both everyday life and the food scene. - Denmark's happiness reputation is contrasted with the cultural pressures and conformity Bourdain observes. - Bourdain's exploration highlights how a city's history, politics, and social norms influence its food identity. ## What the video covers - Bourdain opens by describing Denmark's reputation as the happiest country and his skepticism about its clean, orderly society. - He dines at Noma, the acclaimed restaurant led by Rene Redzepi, which sources ingredients like reindeer moss and sea buckthorn from the Nordic region. - The episode explores the Danish 'Law of Jante,' a cultural norm discouraging standing out or boasting, and how it affected Noma's early reception. - Bourdain visits Tivoli Gardens, one of the world's oldest amusement parks, and calls it a place where happiness was 'invented.' - At a shooting range, Bourdain tries firearms for the first time, reflecting on Danish culture compared to America. - Traditional Danish foods like pickled herring, smoked eel, and smørrebrød are showcased, along with Lutheran-influenced eating habits. - He visits Redzepi's farm, where over 120 crops are grown, and shares a meal prepared from locally raised meat and vegetables. - The episode examines Christiania, the autonomous freetown in Copenhagen, and its philosophy of personal freedom and communal living. - Bourdain eats at various local spots, including organic sausage stands and a restaurant serving foraged, fermented ingredients. - The episode closes reflecting on Copenhagen's food culture, its balance of tradition and innovation, and the people who shape it. ## Chapters 1. 00:00 Introduction to Copenhagen and Denmark's Happiness 2. 03:00 Dining at Noma and Foraged Cuisine 3. 08:00 Tivoli Gardens and the Law of Jante 4. 13:00 Shooting Range and Traditional Danish Food 5. 20:00 Redzepi's Farm and Local Ingredients 6. 26:00 Christiania and Personal Freedom 7. 33:00 Street Food, Drinks, and Local Eateries 8. 40:00 Closing Reflections on Copenhagen Answers ## Questions about this video What is Noma and why is it significant in this episode? Noma is the Copenhagen restaurant led by Rene Redzepi, named the world's best restaurant multiple times. It is known for foraging local Nordic ingredients, and Bourdain visits it as the centerpiece of the episode's food exploration. What is the Law of Jante mentioned in the episode? The Law of Jante is a Danish cultural norm that discourages individuals from standing out, boasting, or seeking attention. Bourdain explains how it affected Noma's reception when Redzepi initially announced his ambitious restaurant. What is Christiania and how is it described? Christiania is an autonomous community in Copenhagen with no formal government intrusion on personal freedom. Bourdain describes it as a place where residents can behave eccentrically or conventionally as they wish. ## Full Transcript — Download SRT & Markdown 00:11 Speaker A it's your first time to demo i gotta be honest i usually try to avoid clean orderly countries without massive social problems i'm here for you man if you're not the poster boy for the entire country you should be 00:23 Speaker A we go no yes let's go yeah we were saddled with the weight of best restaurant in the world i know this looks totally bogus it's fantastic you need to work 20 hours a day in order to achieve this come on 00:36 Speaker A guys they're waiting now let's go it's so much less about oh you know it's about bang thoughts elements what places you've been you can compare to normal no place it's a whole different world beautiful i took a walk 01:18 Speaker A [Applause] [Music] la la la la [Music] 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 02:00 Speaker A and physically fit statuesque blondes pedal through streets lined by old buildings and canals i read something very 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 02:17 Speaker A number one yeah the happiest most content place on earth well the colleges are the same for everybody free free that's un-american man that that's socialism isn't it yes i mean here that's not a bad word okay they pay like 60 of their earnings 02:35 Speaker A and 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 02:48 Speaker A no we're all there and we're all the same and 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 03:06 Speaker A one man food this way all right and one restaurant and then we can start here yes noma is the place where rene rezeppi pretty much changed the whole world of gastronomy let's go for three years in a row it was 03:24 Speaker A named the world's best restaurant by a jury of chefs and food writers who presumably know such things come on with those two they're sitting waiting come on coming through wow nordic coconuts also at the same time there's little 03:39 Speaker A bouquet of flowers danny's 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 let's have a buy 03:54 Speaker A flowers oh man oh they're delicious i'm not sure but that's what i'm here to find out have they had the moss doesn't give them the most yes chef we know that noma has been said to be the world's best 04:06 Speaker A this is a dish that's 20 man hours a day and what we've heard outside of denmark is that renee sources his ingredients exclusively from the nordic region mostly from within 60 miles of the restaurant get a better one than this better vessel 04:20 Speaker A quickly come on think about that denmark is not exactly the mediterranean summers are short what renee and cruz started what they're famous for is foraging for ingredients reindeer moss with last year's harvest of sep mushrooms and color me dubious did you ever eat 04:39 Speaker A moss before that is incredible wow there's no way that this is going to look convincingly delicious on tv but it is really delicious alessandro porcelli is italian living in denmark he worked at noma before starting cook it raw 04:59 Speaker A the roaming boy scout camp for the world's best chefs i met renee in 2004 basically the restaurant was just opened four on six yeah ten years after noma's inception renee is arguably the most famous dane since hamlet and so it's happily ever 05:17 Speaker A after right not quite it's funny that all this happened actually in copenhagen you have all these rules about the antelope you know where right these guidelines where you never brag about yourselves it's all understated the law of yante which discourages 05:33 Speaker A 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 okay so 05:48 Speaker A let's say you start a restaurant and you announce right away where this restaurant's gonna be different than anybody else's restaurant you see where we're going here are people mean originally or they they talk about you do they i mean how much foul language 06:01 Speaker A can i use on this show we very quickly became the big band of the sealed seal seal people could be so cruel do danes like this place no i mean they're probably excited though that's the intention of the whole world yeah exactly fire three 06:16 Speaker A sorrow please yes to tell the truth food nerds captains of industry celebrities you name it have been flocking here for years death for sorrow coming up now some waiting months for a reservation in the 45 seat restaurant so we have a sauro leaf it's marinated 06:36 Speaker A in a grasshopper garam all right here is you want to use it like a spoon and sort of scoop all of this green snow which is made from nasturtium leaves the technique you don't notice it you notice the flavor it's holy 06:50 Speaker A that's delicious that's really intensely it's like i've never tasted a green vegetable that good [Music] so we're in tivoli you see there's like lawns people sit down the sun is out the birds are singing this is where happiness was invented 07:11 Speaker A tivoli gardens it is said is the second oldest amusement park in the world stroll in here watch the pantomime that's hundreds of years old i've only been here once with my kids actually i work all the time unfortunately 07:25 Speaker A [Music] this is usually the place where young kids takes their first date how old is this thing i don't know man this is made for kids does it feel a bit wobbly cuddly and ancient i'm a little uncomfortable you see copenhagen is 07:39 Speaker A dangerous too yeah right whoa there you go damn that you know this is not bad so there you see just it's a little tiny park in the smack center sounds huge isn't it it's all just squished right in the 07:50 Speaker A middle it's like singapore you know all danced together but no death penalty no only the sort of the public humiliation [Music] [Applause] oh here we go firearms apparently it's okay here you know i've actually never fired a firearm in my life really 08:12 Speaker A and i've never driven a car you've never driven a car never driven a car okay this is good this will be in power this could change your whole life yes every time you're fired you don't need to tell him he's american 08:26 Speaker A all right so is this a competition call it what you like all right oh this is exciting i think we definitely have a winner here oh my god not a single one i had to that's what we call a nice 08:55 Speaker A grouping this is like um public school you know shooting range after this we're gonna steal a car i'll teach you to drive yeah come on guys they're waiting now let's go familiar with this one at all no so traditionally it's uh served 09:12 Speaker A around christmas time we call them able skewers you got a little fish ram right through i love it isn't it sweet there's a pickled cucumber in the middle that's great is it just awesome very traditional flavors there's all 09:26 Speaker A these old school restaurants i've been here for hundreds of years the herring the rye bread the smoked fish the traditional stuff you know there we go thank you my good man welcome to the happiest place on earth oh there we go all right smoked eel 09:49 Speaker A pickle pure shrimps herring these tiny little shrimps it's one of the few seasonal offerings that danes look forward to our eating traditions are not that big here historically we've eaten for survival it was fueled to us lutherans were not exactly the most 10:04 Speaker A fun bunch that was sinful to take too much pleasure in food you know you're sitting at the table like oh my god that's so good ooh that's delicious you're already going down the slippery slope to who knows what other kinds of 10:16 Speaker A behaviors you know my father's an immigrant here i'm not even full dane your father was macedonian yeah [ \_\_ ] from the former yugoslavia and then you left uh yugoslavia at what age fourteen and people make fun of me when i say i 10:30 Speaker A never i've never driven a car 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 and the day before we'd been in to the 10:45 Speaker A mountain picking chestnuts and i remember so vividly as a little child i woke up and i saw my father's roasting chestnuts and then i started hearing all these things popping [Music] 20 minutes later they were in a bowl and 11:00 Speaker A my aunt she poured milk that she just taken from the cow and we had that for breakfast it was so natural that that we went to the mountains for chestnuts you grew your food yourself these sort of experiences growing up they really 11:14 Speaker A shake the type of cook i am today [Music] so now you have a generation of young cooks like myself and they are all over town looking for the flavor of a region what is the flavor what are the ingredients 11:26 Speaker A we have and how do we combine them in a way that tells something of where you are in the world [Music] between me and nature there's not so much love nature is where bugs live poor terrible yeah but i'm learning reluctantly over time 11:44 Speaker A how much i've been missing renee's proclivity to scrounge around for flavorful stuff that grows wild welcome to the beach what do you think of a good old danish beach pretty much kickstarted the restaurant world's now widely emulated practice 11:57 Speaker A of foraging you see all this grass but actually these are succulents we're doing beach cabbage for them now yeah renee since the beginning is thinking about how to put into a plate what's around you basically you need to 12:09 Speaker A be like a 19th century naturalist if you're going to do this yeah you're going to be a botanist and naturalist [Music] do you want this you taste cilantro yes with cilantro the sky says grass here here here it's 12:28 Speaker A everywhere good to go service service so we have some roasted turpent and then the row is on the top there beach plants beach packages around the outside so i know these ingredients we were plucking them yesterday yes wow this would be the future no your 12:46 Speaker A mama cooked these dishes let's go and forage guys come on kids oh there you go look sea beans salty juicy crunchy i mean i look if i were looking at this at home i would very much be thinking come on man it's grass it's 13:00 Speaker A grass yeah it's green stuff it all tastes the same yeah it totally does it it totally does now some of this stuff poison yeah have you ever eaten something that oh yeah on the spot diarrhea really oh the dark 13:14 Speaker A side of foraging two fish heads yes sir growing your own food finding your own food yeah that was life in macedonia yeah but for a lot of people right now it is an affectation the worst moments the worst meals are when people 13:28 Speaker A are just following a sort of a culinary trend and they will see oh there's an edible but it tastes like but it's edible and it's foraged therefore i put it on the menu you know it's going to go on the fish no 13:38 Speaker A matter what kid walking beautiful oh wow you guys started yesterday 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 14:01 Speaker A around and see where [ \_\_ ] grows it still is good because people are being connected to the place they're in what's edible what's not what is there to eat ah here we go jackpot this is a mustard peach mustard in three 14:15 Speaker A weeks this is gone new things come out this is our bread serving it's a sourdough bread that's made with a swedish grain called and this is a cow's milk butter that has not been turned all the way it's called 14:26 Speaker A virgin butter oh god this is amazing huh butter like this where you can pretty much taste what the cow ate you know anybody who's milked a cow this is a flavor childhood the fact is there aren't a lot of people left 14:38 Speaker A where i come from who milked a cow that's what it's becoming more important to what these guys are doing is the relationship also that they have with the farmers in the relationship we have with the soil so this is cern's farm but we always say 14:53 Speaker A our farm we feel like it's it's our place sauron is renee's primary supplier of farmed meat and vegetables look at the soil here you see all the mussel shells yeah these are shellfish because this used to be marshland 15:07 Speaker A like renee he's not your ordinary dane and his farm is unlike the others around here this used to be monoculture yeah 15 hectares with carrots just carrots and now how many uh what are you growing between 120 and 170 different 15:22 Speaker A 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 the purple flowers oh yeah yeah wild onions and you could grow them here 15:40 Speaker A let's grow some for next year there you go the first time you come up here you go into this it's like ah a flower garden and he will say no no no this is the leek field they're so nice you're touching them 15:50 Speaker A like the jewels the arguables grab a bunch of these for lunch no is things going yeah 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 16:06 Speaker A market demands do you mind grabbing a few of these plants they're gonna grow up so don't take the route it's very very hard for a small guy to say you know what i'm not gonna grow pirates anymore i'm gonna grow a whole 16:16 Speaker A bunch of different interesting things and i'm gonna grow them as well as i possibly can yeah 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 leaks 16:28 Speaker A do you think we'll ever reach the point where guys like sauron will be in a very good place i think that if we cut the middlemen get the producers department to talk directly with a guy like renee nobody ever teaches you that the 16:40 Speaker A symbiosis you need to have intact is with these people that grow the food you never taught that as a cook which is strange get a better one can we have another leaf that looks more similar in size okay let's go and i think also respect 16:53 Speaker A to your ships how should you know anything about this landscape i've been here for 30 years and i just know small tiny parts leaks so we just scoop it up i think we picked these yesterday oh yeah oh man 17:11 Speaker A that is the meatiest most um maybe we'll cook this for lunch spice with the tatar chop that up the freshly slaughtered meat in one of cern's cows hi hi hi what else the asparagus yes let's do that i'm hungry man two 17:32 Speaker A asparagus come out yeah asparagus beautiful let's go we have salsa please yes and then just one dollar in the middle okay we yes the asparagus with this pine that's why we have the branch do not eat that branch however 17:52 Speaker A underneath is a small pile of tender spruce suits grilled green asparagus sauce and a little bit of fresh cream that is incredible wow the flavor of this huh so this is actually beer made from asparagus it's tasty yeah 18:11 Speaker A what's the meat wheel veal what was the name of the cow uh seven six three zero zero three three zero chef do you want to do the tatar what are you thinking just hack up the meat heck up the meat it already looks good 18:28 Speaker A i'm gonna go on the asparagus on the leeks clean them up grill them oh sun lotion on these guys let's round you want to do a potato salad yeah what should we put on the tatar wild onions bit of this horseradish 18:44 Speaker A that's the chives chai flowers okay a little salt on the leek and a little uh cheese yes [Music] that's the angelica take all these flowers and we mix that in some vinegar elderflower vinaigrette for the grilled asparagus few eggs from my mother's three birds 19:06 Speaker A done didn't take us 10 minutes but we have four courses this is like three michelin star chef oh yeah yeah oh oh man perfect look at that whoa whoa whoa wow around that egg what an egg yeah do you eat like this 19:24 Speaker A 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 eat i mean i think a place like 19:37 Speaker A this in addition to being the best restaurant in the world or whatever else it offers a real possibility there is food around that with a little effort or a lot of effort you can you can make into something 19:48 Speaker A really delicious there is the hard thing you know the way the people think about it not just that the 35 people that can afford to come and eat here normal thank you for joining thank you chef it's magnificent magnificent 20:02 Speaker A look 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 [Laughter] [Music] there's a danish expression for not wanting to stand out yeah not wanting to 20:21 Speaker A talk about yeah that's called yentalon the law of yenten wow so it's yeast it's brother it's beautiful here we are 10 years ago we're opening we're saying we're going to try something else two lobsters on hold up stuff like that in that time was just 20:39 Speaker A unheard of it was beyond stupid and and why do you even try why are you fiddling with stupid concepts wow look at this this is very complex i know in the beginning a lot of danes were calling them this year yeah yeah 20:55 Speaker A yeah and they were african it's a very new thing you know food here in them it's not something that they had like we have in italy or they having friends no here it's a different story you have a huge part of people that are still so 21:06 Speaker A much in love in the old world yeah yes i mean i've even been told that i have fascist tendencies and there's been op-eds written in danish papers vinegar please linking what we do with the restaurant to some of the most 21:20 Speaker A horrible moments in in recent history so 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's it changing that's what's interesting in 10 years 21:38 Speaker A it's really gone from you know the seal 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 the 21:54 Speaker A straight-laced danish capital i think viscenia is one of the most awesome places in the world which is not very yanta laurish to say the well-established enclave of hippie anarchist squatters sounds about as attractive as being sentenced to life 22:08 Speaker A at a fish 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 an eccentric or normal fashion as you wish here i mean you can be the freak that 22:20 Speaker A you are and if you want to spend your day talking to a tree you can do that without being frowned upon rasingha joker are in local government such as it is christiania has been here for some 40 years 22:31 Speaker A it was a military area that was abandoned and it was 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 of the strength to put people out who picks up 22:43 Speaker A the traction we do what about the essentials of you know electric water we buy it from providers but we do it as a community as a collective we pay only one bill but what i like about living here is the 22:54 Speaker A fact that my kids get to walk around the streets without worrying about being run over by car there's no hard drugs and no cars running in the streets i mean it's like a little village it's very secure are you a hippie he is 23:08 Speaker A [Laughter] you have two eggs smoking now yeah chef so right down there we have pusha street which is probably the most famous part of christina the green section right yeah by weed and hash oil ashish i would never do that as a responsible 23:22 Speaker A journalist but i'm interested in investigating it fisher street it's a beloved institution here you are free to see a array of cannabis products theoretically by the way marijuana is like not legal in denmark but there's a great tolerance 23:40 Speaker A for marijuana here and i think that's because it isn't really harmful people who smoke too much maybe they pass out right whoa quail egg cooked in hay wow that's like the greatest thing ever that's a perfect dish perfect dish 23:56 Speaker A i want more of those here you go thank you so there's nobody in charge i am i'm i'm in charge yeah the only problem is everybody else is too it seems utopian we have the same problems as anybody but we try to solve 24:17 Speaker A them in a different way and one of the ways we try to solve this sort of challenges is by embracing people as much as we can and trying to make space as much as we can [Music] do we have two p's ready for table four 24:31 Speaker A can i go with that now yes [Music] extraordinary i was reading something you wrote that's very un-american in its concept which is don't be afraid to fail yeah when we did this issue to us it was very big moment 24:48 Speaker A because we burnt it by mistake and then we thought okay it's a mistake let's see what happens and we cooked it and then we had a new paste a new sort of spice for us that's indescribably delicious all cookbooks particularly american 25:00 Speaker A cookbooks 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 25:16 Speaker A apparently this is when you invite members of your crew to put up a new dish yeah for comment after each grueling work week concludes cooks from every level of the brigade stay late to submit their newest culinary ideas 25:29 Speaker A everybody's in on this everybody's in on it this could be a very uncomfortable you're you're hanging it out this forum is about failure so yes all right let's see what you got luke go for it [Music] at no point in my career would i have 25:43 Speaker A wanted to subject myself to this kind of mass scrutiny no but watch it's not bad huh it's not bad it can be bad i mean [Laughter] ready halfway chef i fermented apple uh tea this one i did with razor clam 25:58 Speaker A and some chamomile as well this is lam sung cooked for 10 hours at 70 degrees kohlrabi just fermented with water and 2 salt and this is sea buckthorn juice with brown butter so what we have here a sep ice cream 26:14 Speaker A with some barley mushroom ice cream and fermented barley sauce yes i think the lambskin is a great ingredient personally i'm not getting what the kohlrabi brought to the party the razor clams are a bit sweet and with this 26:27 Speaker A 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 elements that i would never use you know dessert and it tastes good i like it given a choice between a 26:41 Speaker A traditional dessert and this i'm very very very very happy with this others delicious really thank you who's next oh and so here i have a dish of um strawberries and cream i decided to go out my bike and see what i could get so all the 27:04 Speaker A flowers that are here the lady let me pick them in her garden so i've uh strawberries aren't pickled in rose vinegar and a creme fraiche at the base that's been infused with burnt roses and rose pollen [Music] can we just clap or 27:29 Speaker A and then 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 27:43 Speaker A uh-huh 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 27:54 Speaker A enlightenment and knowledge is its own reward to me yes table four it's being cleared let's start dressing yes they're waiting yes sir come on come on yes i mean now i travel a lot and miss chefs and say you know i want to be 28:13 Speaker A number one in the world and i was in mexico now yucatan they don't even know how to make a tortilla they don't even know what a tortilla is made of they kind of lose touch with what traditions that looks good man 28:25 Speaker A messy chef it's good for you to try this the herring the rye bread the smoked fish the traditional stuff you know 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 28:37 Speaker A future endeavors as a cook all right fellas the next thing we serve you is flat bread very traditional here and we spite ours with shoots of spruce and oak tree this is amazing amazing damn that's good sophistication but it's something that 28:54 Speaker A is so down to earth flavor-wise no doubt about it that's like both really classic and totally new [Music] how you doing hello it's nails cheers cheers i'm learning danes may be stiff but they sure as hell know how to drink 29:16 Speaker A niels is a danish renaissance man drinker sailor charter tour boat operator musician so you're a neighbor of already no man i have known him from the absolute beginning and when when norma can we start now yeah we're we're going we're 29:33 Speaker A going well what did you think of him when you first met him i saw an ordinary man he he fight for what he think about i mean he had a vision yeah a mission you have a vision and 29:43 Speaker A fight for this all right very close for two uh fitters yes nice done chef good there we go look at the beautiful girl there cheers here we go what was that camel dance what's in it it's camel dance i know what what is 30:06 Speaker A that i don't know exactly how you make that but it's been drinking in denmark for many years so we have gamma dansk it's a liquor so it's a danish bitter that has about 30 different herbs or so so we 30:18 Speaker A made an ice cream with dehydrated milk and soil it was delicious oh here we go camel dance it is good it works it is good it works look at this where you come from new york yeah yeah yeah how did you know what 30:40 Speaker A thomas can you come and help me dress here yeah don't let them touch each other okay yeah just there perfect what would traditional food be for you potatoes two potatoes and some kind of meat and sauce did you 30:56 Speaker A taste the sauce i did taste the sauce yeah hello fellas we fermented barley and we cooked the potatoes in that and serve with sturgeon roll from the lakes of finland wow man oh how's that grappa homemade wispy uh 31:13 Speaker A after uh i know this flavor well one more time here we go what are we doing what are we doing going i'm a little bit hungry the the famous the danish national late night dish john's hot dog yes i'll have the deluxe 31:39 Speaker A yeah organic sausage sounds good to me he make his own mustache wow whoa here we go that's the classic one all my happiest moments seem to revolve around the tube form that's superb that's really good don't do don't feel 32:04 Speaker A me when i eat that now we'll only only the moments we look good these onions are awesome i think that's the way you have to make something new but respect the classics this is what we should transmit to the 32:20 Speaker A young guys you know the passion to present something on a plate is delicious also makes sense of your own environment but it's authentic it's yours if you don't have a clear understanding about what tradition is how can you innovate 32:31 Speaker A come to copenhagen noma for lunch john's for dinner and government in the middle east right welcome to the naughty cool lab just across from noma located in a converted houseboat an entity separate from the restaurant a place renee set up to further ideas 32:51 Speaker A and experimentation finn is one of the guys in charge here nutmeg's a bit hallucinogenic so i decided to make something ammonia rich with lots of nutmeg leave it for a while and then we'll see what happens so it's hallucinogenic fish 33:03 Speaker A sauce potentially in theory some of the things that we're doing really i mean they are just pure experimentation for experimentation's sake and it's pretty damn delicious i like that it's another food item on your shelf and me as a cook that's what i want 33:17 Speaker A these are two years old cherries with the cherry pits and wild roses five years old wild roses now very deep intense this is amazing amazing they're not just thinking about what tastes good now they're talking about will this taste good in two years 33:28 Speaker A if we ferment it or aging or dried we like to ferment it we add bacteria to it so that needs three years of time and then it becomes utter delicious the diversity available to us through looking at fermentations and looking at different 33:42 Speaker A bacteria looking at different molds yeasts all sorts is absolutely annoying there's stuff rotting in jars and fats these experiments and fermentation and flavor they're all doing some sinister down there i know so this is a ferment of canna podium a wild type of spinach 33:58 Speaker A which grows around here and no one uses them maybe even reminiscent of foie gras serious flock serious what and this is from a weed that grows everywhere if you do it with gooseberries like to ferment gooseberries you get 34:10 Speaker A golden drops of perfection can we have two berries on board yeah all right fellas the next thing we serve you is the dried in juices from last year's harvest of blackcurrant and then we wrap it in wild roses that 34:23 Speaker A we've had in vinegar for two years now my swedish creamy it was like superpower i need to ask about this you need to ask about this well these are pretty interesting this is born out of a desire to study mummification 34:44 Speaker A 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 34:59 Speaker A there you go 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 six month old piece of raw deer so i suppose it's somewhat inevitable 35:12 Speaker A it's not unpleasant it's interesting tastes like egyptian [Music] yeah we just had one project funded 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 out of wood ants wood ants 35:34 Speaker A cool and that's delicious it's amazing you know some of the ants we've been experimenting with that's like you eat it's like zing it's like excitement in your mouth partly everyone's invited a lot of the other ones they need a lot 35:48 Speaker A of work here we've got wax moth larvae muslin which is with hazelnuts and then you've got a morel sauce this is bee larva they're like literal lumps of fat it tastes like insect yeah next taste fermented fish herrings we stuff them 36:04 Speaker A with molded grains and these have been here since january so it's been filleted and then put with juniper and with lingonberries a little squirt of aged apple vinegar wow that's delicious yeah that's lethally good yes i can think of like 10 different 36:21 Speaker A ways i'd like to eat that definitely standing up sitting down on bread with beer being fed um so it sometimes takes a while to stumble across these things but slowly but surely they come out of the woodwork let's have some crayfish 36:41 Speaker A delicious cheers guys guys cheers day longest day of the year the danes to mark the midsummer's eve gather and partake in traditions and the 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 37:10 Speaker A burning witches we made those fires back in the days to keep the witches away because they thought all the witches was meeting on these solstice and blah blah okay where's the pork is this roast pork very very traditional without this 37:26 Speaker A diet could not live we have a pork skin and chocolate with freeze-dried blackberries cool thank you wow that's wild that's why it's the flavor of denmark right roast pork with crackling red cabbage pickles oh yeah that is a 37:45 Speaker A serious sandwich oh that's just amazing oh a rainbow this is almost too pretty [Music] and there you go super cool huh [Music] why don't we have the strawberries the triple frame huh it's delicious so we have a wild blueberry desserts so 38:22 Speaker A 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 wow so the mid-summer day in denmark [Music] wow look at the witch the burn 38:46 Speaker A [Music] [Music] okay terrific thank you unbelievable look i'm eating a lot of great restaurants around the world and it was still a little part of me that was saying you know this is going to be both the guy is out in the field yanking 39:15 Speaker A weeds out of the ground i really didn't expect it to be as good as it was it was delicious it was amazingly delicious for me amazing yes i thought it was amazing it's not just about coming up with the 39:28 Speaker A greatest concept it's just assembling what is out there in a new and beautiful authentic and delicious way he has single-handedly transformed everybody's understanding of nordic cuisines where all the dishes they tell a little bit of a story you know of the land the tradition but 39:46 Speaker A always delicious always 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 yeah and we can change it never forget that 39:59 Speaker A we can do that [Music] oh [Music] [Music] you Topics: Anthony Bourdain Parts Unknown Copenhagen Noma Rene Redzepi Nordic cuisine Christiania Tivoli Gardens Danish food food travel documentary Study this video - [Flashcards from this video](https://sozai.app/tools/flashcard-maker/?from=transcript&id=88614) - [Quiz on this video](https://sozai.app/tools/quiz-generator/?from=transcript&id=88614) - [Crossword from this video](https://sozai.app/tools/crossword-maker/?from=transcript&id=88614) - [Word search from this 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