• Rhubarb rose petal on a bed of seaweed and sorel
  • Smoked quail egg and fried malt flat bread
  • Radish cones on seaweed tart with cucumber syrup
  • Asparagus barbecued with redwood ant paste
  • Fresh milk curd with seaweed and garlic shoots compote
  • White asparagus with currant leaves and malted barley sauce
  • Danish lobster with grilled sweet onion and rose oil
  • King crab from Norway, a pest of the sea so it's important to eat them, with egg yolk cured in beef ferment
  • Grilled turbot with bitter greens, sweet shrimp "ravioli" and mushroom broth
  • Ice cream with fresh milk crisps and sorrel (“Gammel Dansk”)

Noma: A Love Letter, A Farewell

posted in: Food, Misc., Things, Travel | 0

We had the chance to dine at Chef Rene Redzepi’s renowned restaurant Noma this summer before it closes later this year. The dining experience was nothing short of superb from start to finish, with careful attention to service, quality, sustainability and presentation put forth in every aspect of the meal. We’re grateful to have experienced this magical place and offer this photo essay as a fond farewell to an outstanding culinary institution.

Noma, Copenhagen, Denmark
Noma, Copenhagen, Denmark. Photo: People & Things.

 

Swedish moss fried and dipped in chocolate and the dining room hustle and bustle
Swedish moss fried and dipped in chocolate and the dining room hustle and bustle. Photo: People & Things.
From left: Grilled ramson (wild native garlic), picked by Noma's foraging team, with dried scallop paste; Chef Rene Redzepi; Housemade egg liquer. Photos: People & Things.
From left: Grilled ramson (wild native garlic), picked by Noma’s foraging team, with dried scallop paste; Chef Rene Redzepi; Housemade egg liqueur. Photos: People & Things.