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René Redzepi is out to define New Nordic cuisine at Copenhagen's Noma. His inspired, personalized vision is fiercely regional: He cooks with North Atlantic seafood and game, like deep-sea crabs from the Faeroe Islands and musk ox from Greenland. Yet he isn't afraid to turn traditional cooking methods on their head. One of his more sensational dishes involves edible "soil" made from malted grains (left).

Photo © Cullinaire Saisonnier

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