Yes, that very one. The restaurant that has been voted the best in the world five times and, for many people, is the ultimate benchmark of modern cuisine. Last Saturday we went to visit it and it wasn't just to look around.

Noma has always been an inspiration to us. If there is a restaurant that speaks our language, it's this one. It uses countless leaves, flowers, shoots, and small produce, and many of them we cultivate right here.

Those who do what we do need to know what happens on the other side of the plate. What chefs are looking for, what they want to try, what doesn't exist yet and should exist. That's why we went in search of new ingredients, to see how things are done over there and understand what is being thought up in the kitchens that influence all the others.

One thing that stayed in our minds: Noma reopened this year with a new concept. Instead of the three main seasons it was used to, it now works with twelve, one for each month. Each month has its own rhythm, its own ingredients, its own dishes, and some only appear for a short time. For us, who live by the seasons, this makes total sense. It shows that the best cuisine in the world continues to follow the product, and not the other way around.

We came back super inspired with ingredients to test and ideas to put into practice. It's still too early to tell you everything, but there are things on the way! We're going to experiment and we promise to show you whatever works out.

Thanks to the chefs who inspire us, from near and far. There are a lot of people doing great things, and we are lucky to be able to learn from them.

If you're a chef and there's an ingredient you'd love to see grown here, let us know. You never know what might end up on your next plate :)