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| noma is on the far left and has the first and second levels. |
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| Dining room at noma. Seats about 15 tables depending on the size of the party. |
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| Fresh Berries and Lemon Thyme |
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| Oland Wheat and virgin butter |
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| Cabbage leaves and white currants |
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| Green shoots of the season with scallop marinade Greens slightly grilled, some fresh, some grilled. Horseradish flower, nettle, fudge with dries scallop. |
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| Eat the green shoots with your hands so you can soak up all of the marinade |
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| Sweet peas, milk curd and sliced kelp Chef Redzepi closed his restaurant and took all of his staff to Japan. He created a pop up restaurant in northern Japan for 5 weeks. Staff forages in the forest every morning and afternoon for the lunch and dinner menus. They foraged in the forest and used all greens from JAPAN. The one item they brought back was Japanese kelp as an item to introduce into their menu. |
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| Flower tart. Crust was made out of pulverized seaweed made into a flour to make the dough. |
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| New Danish potato and nettle |
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| Eat the potato like so...unwrap from the nettle pouch and dip into cream. When finished with the potatos eat the Nettle wrap. |
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| Cabbage and samphire (a seaweed from Denmark's beach) |
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| Mahogany clam and grains. This clam is over 150 years old. |
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| Monkfish liver. This was frozen and shaved and so temperature sensitive. It was one of my favorite dishes. |
This dish deserves a description. Chef Rene Redzepi goes to MAD every year. It is a not for profit organization to expand knowledge of food to make every meal a better meal and to move those ideas from theory to practice. To do this they put on symposiums and talks for those interested in making a better meal. One year they had a symposium on insects. Chef Redzepi interpreted what he learned in the below dish...
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| Black garlic and wood ants. The ants have a lemon flavor that go beautifully with the black garlic. The two flavors actually and the preparation of the ants create a fruit leather taste and texture. The ants are mashed and then dried. |
Sweet shrimps wrapped in nasturtium leaves. This was a soup. The soup was poured over these nasturtium tortellini like so...
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| Pumpkin, rose petal and caviar |
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| Vegetable flower |
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| Lobster and nasturtium |
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| Roasted bone marrow |
How you were to eat the roasted bone marrow. It was like constructing a fajita.
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| Berries and greens soaked in vinegar for one year to eat after the fatty bone marrow to cleanse the pallet. |
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| Rhubarb and sheep milk yogurt |
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| Forest flavors, chocolate and egg liqueur |
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| Homemade egg nogg. |
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| Cherry and apple schnapps, an alcohol that the Dane's are known for. |
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| View from the noma lounge |
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| noma lounge |
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| Contemplating a delicious and artistic meal in the noma lounge over coffee and schnapps |
For those who don't know: First of all there are only three stars possible, so two stars is fantastic. As they say, "It's worth the detour."The Michelin Company (yes they are also the ones that make the tires) decided in 1900 to start a guide for motorists. By the 1960's most great restaurants believe that "Michelin is the only guide that counts." In the Netherlands (includes the country Denmark) there are 2 est. with three stars, 16 with two stars and 84 with one star.
ReplyDeleteExcellent info Flatlander! Thank you!
DeleteExcellent info Flatlander! Thank you!
DeleteThis is interesting bit. The name, Noma, is a portmanteau of the two Danish words "NOrdisk" (Nordic) and "MAd" (food). I suppose this is also why it's called the MAD Feed.
ReplyDeleteVery cool! I had no idea!
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