49 Quotes by Rene Redzepi

Fine dining is an occasional treat for most people.

When you get close to the raw materials and taste them at the moment they let go of the soil, you learn to respect them.

I think that in our part of the world, Scandinavia, we are one of the pioneers of showing that gastronomy can be something - high gastronomy can be something very, very present and doesnt have to involve, you know, what is perceived as the normal luxury items that belong in a high gastronomy restaurant.

Take a trip to the forest and experience the greatness of getting on your knees and picking your own food and going home... and eating it.

There is no conflict between a better meal and a better world.

Learning about issues such as sustainability and locavorism are things that you need to have as part of you as a chef because it will make you cook more delicious food.

People will travel anywhere for good food – it’s crazy.

I would love to eat a really great burger, but it doesn't exist in our part of the world.

Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat, and why.