“这种小土豆就如同土豆中的鱼子酱，”雷哲毕说。
雷哲毕和他的厨师们在诺玛餐厅的厨房里忙碌着，位于照片前景的两位厨师正在准备鞑靼牛排
Mr. Redzepi among his cooks in the densely staffed Noma kitchen. The two cooks in the foreground are preparing a steak tartare dish.
“这种小土豆就如同土豆中的鱼子酱，”雷哲毕说。“不过它的价格要贵得多，毕竟它的收获期长达两年。”
“It's like the caviar of potatoes,” he said. “It's going to be much more expensive, because you can't touch the field for two years.”
雷哲毕表示说，在这些著名实验性餐厅的工作经历使他明白，烹饪之道贵在打破常规，必要的时候可以将规则抛至脑后。
What that famously experimental restaurant taught him, he said, was that rules could be tossed merrily out the window.
雷哲毕将风干的沙棘果肉和腌制的玫瑰果搭配在一起，做成了一种可口的招牌小吃，沙棘果是一种桔黄色的浆果，味道很酸涩
One of his signature amuse bouches is a combination of pickled rose hips on a sheet made with air-dried sea buckthorn, an orange berry with an outrageous tang.
在烹调时，雷哲毕先是将海螯虾在铁板上稍加炙烤，然后裹上奶油牡蛎酱，再撒点海藻粉，最后点缀入厚重粗犷的岩石盘子就可以上桌了。
They are cooked only briefly on a plancha, then served amid dabs of emulsified oyster purée and drifts of seaweed powder on hefty, craggy rocks instead of plates.
之后，雷哲毕又去了加利福尼亚的法国洗衣房(FrenchLaundry)餐厅，为托马斯·凯勒(Thomas Keller)工作了几个月。
Later he traveled to California to work for a few months under Thomas Keller at the French Laundry.
之后，雷哲毕又去了加利福尼亚的法国洗衣房(FrenchLaundry)餐厅，为托马斯·凯勒(Thomas Keller)工作了几个月。
Later he traveled to California to work for a few months under Thomas Keller at the French Laundry.
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