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Chef Rene Redzepi has announced Noma Projects, a new way for Noma to share their acquired knowledge from 18-years at the top of the restaurant food chain. The first batch, named Project 001, is a line of garums available to pre-order now.
Noma Ferments, the fermentation lab, has been the driving force for flavour at Noma’s two-Michelin-star restaurant in Copenhagen for some time now. A team dedicated to the research, development and refinement of centuries-old techniques has enabled the chefs to maximise flavour in their vegetable-led menus over the years. Now the pandemic has allowed Noma to use their fermentation skills to develop off-the-shelf garum products that will allow you to add Noma-level flavour to your home cooking.
According to Redzepi, Noma Projects is “a space for us to channel our knowledge, our craft and experimentation into a new endeavour. From products for your pantry to community-based initiatives. Each project will be a way for us to address issues we care about, through the lens of food.”
“First up Project 001”, says Redzepi. “Noma’s line of garums – out take on a thousand-year-old recipe that we’ve been developing over the last two decades. They’re potent, umami-rich sauces and they’ve been key to our success at Noma in our vegetarian and vegan menus. We want to help you bring more vegetables into your everyday cooking,”
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For Project 001, Noma collaborated with New York Design agency Gretel and artist David Shrigley.
For first access to pre-orders for Noma’s garums – a vegan smoked-mushroom garum and a vegetarian sweet rice and egg garum, sign up on the Noma Projects website.
Photo Ditte Isager
Photo Ditte Isager
Photo Ditte Isager
Photo Ditte Isager
Photo Ditte Isager
Photo Ditte Isager
