A decade of branding the best restaurant in the world in three acts. Plus: A Noma-style fudge recipe for the daring
Sorry, Hamlet, you’ve been dethroned. “Prince of Denmark,” trumpeted The New York Times—in a profile of chef René Redzepi—when the innovative chef first hit the international scene. Time magazine recently kicked it up a notch, simply calling him “Food God.” The man who inspires such reverence is thirty-something, ...
More