I think that in our part of the world, Scandinavia, we are one of the pioneers of showing that gastronomy can be something - high gastronomy can be something very, very present and doesn't have to involve, you know, what is perceived as the normal luxury items that belong in a high gastronomy restaurant.
Rene RedzepiAbout author
- Author's profession: Chef
- Nationality: danish
- Born: December 16, 1977
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