At Noma in Copenhagen, René Redzepi restricts himself to using ingredients that grow in Nordic countries even there vegetation barely grows due to the cold weather. The result is that Redzepi works with ingredients other chefs wouldn’t think of touching – rotten seaweed, red ants, and fried fish scales – to create a menu of unexpected flavours diners can’t find elsewhere. As Redzepi says, “the best discoveries are hidden somewhere in insanity.”