Chef Rene Redzepi believes in two essentials when it comes to Nordic cuisine – time and place. It’s the basis for his cooking and what has brought the world’s attention to Noma, his restaurant in Copenhagen. Time, being what the earth yields during a particular season and place, being the region in which the food is served. The fundamentals are no different than what many restaurants preach today, local and seasonal. However, it’s Redzepi’s interpretation on the ideas that is so unique. Root vegetables are served in a terra cotta pot with soil made of malt and hazelnut flour. Flora found in a nearby forest is used generously throughout his dishes. Quail eggs? How about puffin eggs instead? He even works with Danish food historians in his research to develop new dishes. Looking to and reinterpreting the past to develop new flavors.

Rene Redzepi’s new book “Noma: Time and Place in Nordic Cuisine” will be out this fall from Phaidon. Noma is fully booked till October and will start taking reservations for November in August. Read more about Redzepi in the NY Times and see his interview with Charlie Rose here.