Within his allotted hour, he expounded on his philosophy to the fans and press who had flocked to an old church outside Amsterdam from far and wide - a real challenge considering the numerous debates and words written about this revolutionary approach. He opened his presentation by thanking ( 3 star ) Dutch chef Jonnie Boer who had earlier welcomed him with a box of fresh cèpes, picked that morning in the Veluwe forest and Dutch wine from Thérèse Boer "to show we also have beautiful products here which have been used for many years in our restaurant". René had brought some food for the audience to taste; homemade rye biscuits and beach rose petals pickled in vinegar in order to show that even humble products can be delicious. A simple way to show that the essence of his cooking is based on locally grown, foraged, caught or shot products. The use of new cooking techniques - and the reintroduction of traditional methods - enabled Rene and his team to develop a new taste and combination palette, setting this son of a Macedonian muslim immigrant on the culinary map for good. The book is a true reflection of his vision and a new look at culinary possibilities and attitudes and reads like a recipe laced novel. It has been an 8 year journey at NOMA; starting with a playful exploration of Scandinavian nature that gradually grew into a culinary journey that shows no signs of ending. Fortunately, René retains his friendly and open attitude despite all the international attention. We have followed him for years; sometimes up close and often at a distance and intend to continue this adventure that is having an influence on chefs worldwide.
ISBN 9780714859033 Phaidon Publishers
