Noma (Denmark) - my 6 hour lunch @ one of the world's most influential restaurant
Jun 20, 2009 | 02:38 PM
#1
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Joined: Jan 2008
Posts: 1,514
From: San Francisco
Noma (Denmark) - my 6 hour lunch @ one of the world's most influential restaurant
i took a trip to Denmark and London two weeks ago, eating at 3 restaurants i have been dying to try for two years - Noma being at the top of the list. they are influencing a ton of chefs right now b/c they forage most of their ingredients, insisting they are local and native to denmark. when i was eating, they came by with a 50lb bag of rose petals they intended to marinate/pickle/preserve for the upcoming winter.
they still use modern techniques (chef worked at El Bulli) but they fuse it pretty seamlessly with traditional methods and 'natural' cooking. looking at the dishes below, you'll see they are covered with various herbs, roots, and 'weeds' that noma picked from the wild. this will be the near-future of fine dining over the next 5 years - everyone is crazy about this.
i went with a very good customer so we got the food blogger rock star treatment - super nice, helpful, and excited people. this is a restaurant that should not be missed! (the full report will have to wait a few weeks on my blog - ChuckEats blog )
here are most of the dishes - still a few i'm trying to figure out.
Smoked quail egg
Rye bread, chicken skin, lump fish roe and smoked cheese
Radish, soil and herbs
Toast, herbs, turbot roe and vinegar
Squid, cream, and dill
Bread with lard
Rhubarb and herbs
Tartar and wood sorrel
Razor clams and parsley
Aromatic juniper and tarragon
Langostine and söl
Shoots of fiddlehead, hops and bull rush
Mussels and king crab
Turbot and vegetable stems
Lobster with roots
Marrow and pickled vegetables
Musk ox and milk skin
a tremendous experience not to be missed in Denmark. reservations are very tough to get for dinner but lunches can be had with a few weeks notice - and they'll serve the whole tasting menu if you want.
- chuck
they still use modern techniques (chef worked at El Bulli) but they fuse it pretty seamlessly with traditional methods and 'natural' cooking. looking at the dishes below, you'll see they are covered with various herbs, roots, and 'weeds' that noma picked from the wild. this will be the near-future of fine dining over the next 5 years - everyone is crazy about this.
i went with a very good customer so we got the food blogger rock star treatment - super nice, helpful, and excited people. this is a restaurant that should not be missed! (the full report will have to wait a few weeks on my blog - ChuckEats blog )
here are most of the dishes - still a few i'm trying to figure out.
Smoked quail egg
Rye bread, chicken skin, lump fish roe and smoked cheese
Radish, soil and herbs
Toast, herbs, turbot roe and vinegar
Squid, cream, and dill
Bread with lard
Rhubarb and herbs
Tartar and wood sorrel
Razor clams and parsley
Aromatic juniper and tarragon
Langostine and söl
Shoots of fiddlehead, hops and bull rush
Mussels and king crab
Turbot and vegetable stems
Lobster with roots
Marrow and pickled vegetables
Musk ox and milk skin
a tremendous experience not to be missed in Denmark. reservations are very tough to get for dinner but lunches can be had with a few weeks notice - and they'll serve the whole tasting menu if you want.
- chuck
Jun 22, 2009 | 04:08 PM
#7
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Joined: May 2008
Posts: 15,199
From: MidEast
Had diner there on my last trip to DK... great place
The Razor Clams and Parsley was amazing!! Not only the taste but the texture and the difference in temperature.
But to be honest… I would take a nice juicy steak with a slab of foie gras over that meal anytime
The Razor Clams and Parsley was amazing!! Not only the taste but the texture and the difference in temperature.
But to be honest… I would take a nice juicy steak with a slab of foie gras over that meal anytime
