Redzepi’s dish, which he named Piotr Trzopek, after two Polish cooks who had worked at his restaurant Noma, featured wild bayberries, a mushroom broth, and a small pile of sunflower seeds that it took four assistants four hours to peel. “I’ve tried to capture all the flavors I’ve found in the last few days,” he said.
Food for Thought: Cook It Raw Poland 2012
What happens when you bring a group of some of the most innovative and acclaimed chefs in the world to a remote place and ask them to cook with what they find there?