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René Redzepi serves his creamy potato puree on a smooth stone and sprinkles it with an unusual, crunchy grain—toasted brewer’s malt.
In his delightful dish "asparagus in different textures," Redzepi tosses in refreshing leaves harvested from the young shoots of beech trees.
The blades give a brilliant green granita a lovely citrusy flavor; Redzepi serves it with sheep’s-milk mousse and a sugar tuile sprinkled with green anise seeds.
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