‘We have to rethink the industry’: Danish restaurant Noma to make way for food lab

If what tickles your tastebuds for supper is duck brain served in the skull, edible pine cones, sweetbreads in reindeer moss and dried plum and pheasant heart followed by a berry-leather and black-garlic beetle, you’d better get a move on. Noma, the fine-dining restaurant in Copenhagen on whose…

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