Tales of toil and triumph from the founder of New Nordic cuisine A Work in Progress: Journal, Recipes and Snapshots. By René Redzepi. Phaidon; 648 pages. NOMA, a restaurant in an old warehouse in Copenhagen, was propelled to fame in 2010 when a collection of critics and food professionals anointed it the world’s best restaurant--a title it defended for two more years, alongside its two Michelin stars.