noma - an eating experience

Twenty-four courses. Yes, that's exactly what you get at one of the world's best restaurants Noma (currently ranked at #2) although it occupied the #1 spot for three years running. None disappointed. Adhering to a strict local philosophy (much of the food is foraged within a 60 km radius of the restaurant) head chef Rene Redzepi uses techniques like smoking, fermenting, pickling and curing to extend a product's life and to bring you the absolute essence of the ingredients.

Below a sampling of what we ate.

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Nordic coconuts a.k.a kohlrabi served with edible greens. You drank the juice through the herb straw.

TMHB_Scandi-18-2This classic Noma dish - quail eggs pickled and smoked in hay - let loose a hazy spiral of smoke when the lid was removed.

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Crispy reindeer moss which we dipped in a type of creme fraiche.

TMHB_Scandi-19-2Monkfish liver served atop of caramelized milk "crackers".

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Tiny shrimp enclosed in nasturtium leaves served in a yeast broth and topped with local flowers.

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Perch head served on a stick. A gooey mess but deliciously flavoured.

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Onions with pear, buttermilk broth and wood ants (which was meant to double as salt). Probably my least favourite dish mainly because of the onions.

Screen shot 2013-11-19 at 8.46.37 PMCauliflower cooked with fresh pine and served with whey yoghurt and horseradish broth. Hands down one of the tastiest dishes.

Screen shot 2013-11-19 at 8.46.59 PMSmall potatoes with fish roe, fermented barley and kelp oil.

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Wild duck with pear. We were warned to look out for pellets as the duck is freshly hunted.

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Even the bread was an experience - fresh sourdough served with sheep's butter and pork lard.

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I can't remember what this was. It looks like egg but it's not. It kicked off the dessert round.

Screen shot 2013-11-19 at 8.47.30 PM"Danish pastry" filled with seaweed and fermented barley.

TMHB_Scandi-26Finally the last thing we ate that evening was crispy pork crackling covered in chocolate and topped with berries. It was served with coffee made in a pour over method.

TMHB_Scandi-27As we were leaving we popped into the kitchen for a quick look.

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The lounge side of the dining room was lit with candles and had dried flowers and herbs hanging from the beamed ceiling. It's a place I could easily call home.

{Images are a combination of my own and instagram shots from Edwards Eats - he ate a very similar meal to ours at lunch time which resulted in better daylight quality photos!}