Chef Rene Redzepi, whose Noma restaurant in Denmark has been anointed "world's best" by critics and chefs polled by Restaurant Magazine, will be in Seattle Oct. 5.

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Chef Rene Redzepi

When your restaurant gets anointed the best in the world, what do you do for an encore? Chef Rene Redzepi has been at the center of attention since April when his restaurant Noma, in Copenhagen, was declared the world’s best in a poll of 800-plus food writers, restaurant critics and chefs in Restaurant Magazine.

He’s in Seattle on Tuesday to promote his cookbook, “Noma: Time and Place in Nordic Cuisine” (Phaidon Press).

His cookbook costs $49.95. (Have we mentioned his restaurant’s pecking order on planet Earth?)

His small restaurant knocked Spain’s El Bulli off its pedestal in the poll, sending the European press gasping and foodies Googling the 32-year-old chef who worked at El Bulli in Catalonia under Ferran Adrià, and at The French Laundry in Yountville, Calif., under Thomas Keller. A locavore, Redzepi sends his staff foraging in the morning for the dinner menu and plates dishes to look like potted plants, such as radishes in edible soil.

On Tuesday at 6 p.m., Redzepi will be at Mistral Kitchen, 2020 Westlake Ave., Seattle; $150 (again — the pecking order!), which includes hors d’oeuvres, cocktails and a signed copy of his book (www.kimricketts.com). To see a couple of recipes from the book, go to seattletimes.com/living. Warning: They’re not for the average home cook.

Tan Vinh, Seattle Times staff reporter