Copenhagen
Lars Williams, head of research at the Nordic Food Lab. Photograph: Todd Selby
Copenhagen
A day’s foraging including moss, rosehip petals, chickweed, flowers and fungus.
Photograph: Todd Selby
Copenhagen
Williams foraging for seaweed. Photograph: Todd Selby
Copenhagen
Seaweed. Photograph: Todd Selby
Copenhagen
The Noridc Food Lab, which is based in a houseboat on the Copenhagen docks. Photograph: Todd Selby
Chicago
Grant Achatz, chef patron of Next, with executive chef Dave Beran. Photograph: Todd Selby
Chicago
Blueberry cocktail. Photograph: Todd Selby
Chicago
Thai street food platter. Photograph: Todd Selby
Chicago
Beef cheek penang curry with nutmeg, red oak and pea flowers. Photograph: Todd Selby
Stockholm
Head chef Fredrik Andersson. Photograph: Todd Selby
Stockholm
Baked then grilled winter onions with cooked duck gizzard and early spring herbs. Photograph: Todd Selby
Stockholm
Wood sorrel. Photograph: Todd Selby
Paris
Head chef Inaki Aizpitarte. Photograph: Todd Selby
Paris
Beef, pickled vegetables, chives, brown butter and crunchy anchovies. Photograph: Todd Selby