来自哥本哈根餐厅noma即将落户悉尼的Barangaroo！100人的最后旅行!
noma Australia 将会有50个位置, 周二到周六提供午餐及晚餐, 自2016一月底为期十周。预计可以释出5000个订位位置。Redzepi将与餐厅全体员工包含眷属一起搬到澳大利亚– 包含35个厨师，30个外场人员，以及10位行政人员到Barangaroo Sydney site 包含眷属一共大约100人。
其实明星厨师得光环以及周边效益比起电影明星来的明显，预估一百人将在奥大利亚居住三个月以上。
Photo credit:TOURISM AUSTRALIA
明年1月，丹麦大厨Rene Redzepi将搬来悉尼10周，预订将在今年年底的时候开放，该餐厅计划每周开业五天。他还将和澳大利亚旅游局还有Lendlease合作。同时，哥本哈根的Noma店将暂时关闭。他在文内提到最后一次的旅行（We want to travel like this one final time… and lately I’ve been dreaming of Australia.）
Redzepi说：“我一直被澳洲丰富多彩的美景和食材所吸引，和我去过的其他地方完全不同。澳洲被它的原住民和来自世界各地的新兴社区深深地影响。当把这一切融合在一起的时候，你会看到令人惊喜的东西，这里真的是一个值得学习的地方。”
他在noma官网发布了公告：
去年我获得人生中最大的学习体验，借着我们的餐厅搬到了日本，期间浸润了日本文化，不论是传统的还是多样化的，都让我们获得了更多灵感，烹饪上新的思维方式和可能性。
当我们再次回到哥本哈根，我们比从前有了更大提升和收获，比如完整的能量和灵感，还有结交了许多新朋友。
我们希望像这样再进行最后一次旅行…最近我一直梦想来到澳洲。
澳大利亚一直吸引着我，这是一个大城市，慷慨的居民，但最震撼我的是这里丰富多样的美景和食材，老实说，这些是我从来在别处从未见过的。
几年前我第一次来到澳洲，我就一直想花更多的时间——探索、品尝、了解这儿的食材。
从北部的热带水果到塔斯马尼亚岛的本地辣椒叶，南部原始的鱼类和贝类，和所有的新奇的特色食材。我们进入丛林，去到每一个海边，还有Flinders和袋鼠岛。
期间我甚至上了人生中第一次冲浪课。
当我们安定下来，我将把整个团队都带过来，甚至包括我们的伴侣和孩子——但哥本哈根店就会关闭，我们将怀着开放的心态和学习的热情来到澳洲。
现在…冬季甜菜该换成椰子了！
如同noma东京预计一小时内订位将额满。
原文如下
Dreams of Australia
Dear friends, we’re moving to Sydney!
Last year I had the greatest learning experience of my life. By moving our restaurant to Tokyo we opened ourselves toa new library of taste, an awe-inspiring culinary tradition both ancient anddiverse. The immersion into Japanese culture challenged us to understand a new set of ingredients, develop new mindsets, and explore new possibilities. We came back to Copenhagen more lifted than ever: with bags of energy andinspiration, and many new friends.
We want to travel like this one final time…and lately I’ve been dreaming of Australia.
Australia has always drawn me in; its greatcities, its generous people, and of course its ever-present sun. But what really boggles my mind is the differences you find in its landscapes and ingredients, because honestly I have never seen anything like it.
Since my first trip to Australia several years ago I’ve been wanting to spend more time there— exploring, tasting, andunderstanding its ingredients. From the tropical fruit in the north, to thenative pepper leaf of Tasmania; the pristine fish and shellfish of the very south, and all the new exotic wonders in between. Our research forays will takeus into the bush, around every shoreline, weeding our way through Flinders and Kangaroo Island. Somewhere along that course I may even get my first surfing lesson.
When we settle down we’re bringing the entireteam, from dish washer to general manager –our work family as well as our spouses and kids— but we’re leaving behind our ingredients in Copenhagen. All we’ll take from our kitchen is an open frame of mind and a passion for learning.
Now… how will we replace the winter beetwith a coconut?
Best wishes,
René Redzepi & the noma team
Noma Australia
Barangaroo, Sydney
Opening January 2016 for ten weeks
