Chef dishes on why his pop-up restaurant will cost…
Ka-ching, chef!
A world-renowned restaurateur is bringing his vacation spot eating expertise to Los Angeles — charging patrons a bank-breaking $1,500 for the pleasure of getting a style.
Chef René Redzepi will open a pop-up model of his well-known Copenhagen restaurant Noma in Silver Lake from March 11 through June 26, with the particular location only shared with confirmed company.
Chef René Redzepi will open a pop-up model of his well-known Copenhagen restaurant Noma in Silver Lake from March 11 through June 26. AFP via Getty Images
Redzepi settled on the staggering price tag to help cowl the cost of importing 130 of his employees from the Danish capital to the City of Angels. He plans to pay for their housing, transportation and even their youngsters’s faculty prices, the Los Angeles Times reported.
“We’re doing it because I made a decision that big experiences, that’s our profit,” he told the Times. “And if there was a way of putting a monetary value on learning new things, meeting new people, just having an experience together, well, then our profit is probably like 95% of all the costs that we’re spending.”
The $1,500 invoice of fare covers drinks, taxes and tip at a restaurant that’s been topped the world’s best 4 occasions.
A slice of plankton cake, a dessert from Noma’s seafood season menu. Shutterstock / Salvador Maniquiz
When news of the pop-up broke this spring, hundreds of reservation requests flooded in. But with only 42 seats obtainable per day, 4 days a week, only a fraction will have the ability to get pleasure from Redzepi’s creations.
The restaurant will reserve one desk each night time for younger professionals in the industry to dine free of charge.
Redzepi poses for a {photograph} prior to a premiere of “Ants on a Shrimp” in Amsterdam. AFP via Getty Images
“Los Angeles is a city you have to interact with,” he told the Times.
“If you just hide yourself on the top of a hill, you’re not actually, in my opinion, being LA”
Noma will also open a store promoting its signature scorching sauces, garums, vinegars, espresso and more. Redzepi also plans to collaborate with LA cooks in their own kitchens, deliver in expertise from Copenhagen for particular pop-up occasions, and present hands-on work expertise and mentorship to college students and alumni from underserved communities.
But the chef is also conscious that many will focus primarily on the price tag.
“We can’t lose money, but earning money — making a profit — we haven’t tried that yet. And this will not happen in LA either,” he told the Times.
Noma’s Nordic menu options seasonal dishes made with wild ingredients, pickled fruits and greens and local meals. Some dishes flip nature into artwork, with inventive takes on crab, sea urchin and wild plants — often paired with particular juices or sauces — utilizing techniques including fermentation, smoking and dehydration.
An exterior view of Noma. Shutterstock / Pe3k
The restaurant was featured in the hit tv collection “The Bear,” and Redzepi even stepped into the highlight himself with a cameo on the award-winning show.
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