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Fine Dining Goes Back to the Future

James Corden gets a lesson in foraging and cold smoking from New Nordic pioneer Mads Refslund.

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The future of fine dining is rooted in the past. That’s according to the Michelin-starred chef Mads Refslund, who co-founded a world-renowned restaurant in Copenhagen and is preparing to open a revolutionary new one in Brooklyn. As diners are more and more concerned about the quality and purity of the food they eat, and as the greatest luxuries in our ever-busier world become time and handcrafted technique, Mads is reinterpreting ancient culinary traditions for today’s discerning eaters, from foraging for fresh herbs to roasting meat in hot coals.

In "Reserve What's Next," late-night star James Corden is exploring the future of dining, transportation, and accommodation with Chase Sapphire Reserve. So James tracked down Mads for a lesson in the chef's up-to-the-minute, back to the future cooking techniques.

Check out the first episode of "Reserve What's Next" to see how James and Mads's fire-and-ice meal turned out.

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