René Redzepi, from the world-famous Noma restaurant in Copenhagen, is to run a two-week pop-up at London's Claridge's hotel this summer.
The two-Michelin-starred chef, whose restaurant has twice been named the best in the world, will run A Taste of Noma at Claridge's from 28 July to 6 August in celebration of the London 2012 Olympic Games.
From the Mayfair hotel's Ballroom, Redzepi, together with his team of chefs from Noma, will offer a five-course menu of signature dishes priced £195. The menu will reflect his style using seasonal British ingredients. A Taste of Noma at Claridge's is a collaboration with Taste Festivals.
Commenting on the event, Redzepi said: "We are excited about the opportunity to be part of the celebration of the Olympic Games in London and to work closely with the team at Claridge's. It is a different set-up from our home field, but we look forward to exploring the bounty of a different part of the world."
Claridge's general manager Thomas Kochs added: "This unique dining experience will be the first time the legendary chef will create his ground-breaking vision outside Denmark. The arrival of René and his team marks a true milestone in Claridge's culinary history, especially during such an exciting time in the capital.
"As London welcomes the best of the best from around the globe this summer, we are proud to make our contribution by bringing the world's best restaurant to Claridge's."
Noma - a combination of Nordish (Nordic) and Mad (food) - is a partnership between Danish restaurateur and TV chef Claus Meyer and Redzepi, whose career has included stints at some of the world's finest restaurants, such as Thomas Keller's French Laundry in California and Ferran Adrià's El Bulli in Spain.
The menu at Noma is a "personal rendition of Nordic gourmet cuisine" - a mix of costly and everyday ingredients, unusual foraged native foods, and home-made vinegars, beers, spirits and wines. Alongside modern cooking techniques, Redzepi has also revitalised age-old, curative and non-chemical methods of cooking such as smoking, salting, pickling, drying, grilling and baking on slabs of basalt.
By Kerstin Kühn
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