Whether or not Redzepi qualifies as an artist, his chosen medium is one in which the most impressive creations evaporate from view within seconds of being witnessed. You pick a mango. You suck the juice out of the mango. You finish off the sweet remnants of the mango. You’re left with the pit. You plant the pit. If you’re lucky, you get to watch the pit sprout into bloom and the cycle shudders back to its stations. Redzepi’s food is not simply a communion with nature. His very approach to the restaurant—the rhythms of create-and-destroy, bloom-and-decay—can be viewed as an ode to nature
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