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Noma - In Pictures


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#1 iainpb

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Posted 13 August 2013 - 09:52 AM

The Noma lunch menu from August 8th 2013

 

Frozen gooseberry and elderflower

 

a.jpg

 

"Nordic Coconut" - Kohlrabi filled with liquid kolhrabi drunk through through the straw

 

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Fried Reindeer moss, cep powder with creme fraiche

 

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Danish flatbread with grilled roses

 

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Peas, pine and chamomile

 

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blackcurrant, berry and roses

 

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caramelised milk crisp and cod liver

 

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Cheese crisp and chive

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Pickled, smoked quail egg

 

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æbleskive (traditional danish christmas doughnut) filled with greens & fermented crickets

j.jpg

 

Grilled leek and cod roe

 

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The bread, Noma's butter and pork fat with apple schnapps

 

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Berries and grilled vegetables

 

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Shrimps and rhubarb roots in leaves

 

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onion and fermented pear

 

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Beets and plums

 

p.jpg

 

 

cauliflower and pine with cream and fresh horseradish

 

q.jpg

 

 

potato and bleak fish roe

 

r.jpg

 

 

roasted turbot, celeriac, bitter greens and nasturtium

 

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ants in leaves (used because of their lemony taste as lemons aren't native to Denmark)

 

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Blueberry toasts

 

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potato, plum compote and whipped centre of plum (which tastes like almond)

 

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sourdough, roasted yeast and seaweed

 

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danish pastry

 

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Pork scratching, chocolate, berries

 

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A treat for later - A beer specially brewed for Noma by Copenhagen craft beer brewer Mikeller

 

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#2 FrogPrincesse

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Posted 13 August 2013 - 10:00 AM

iainpb - thanks for the photo report.

I am intrigued by the combination of beets with plums. Would you mind describing the dish? Thanks!



#3 iainpb

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Posted 13 August 2013 - 10:13 AM

Hi FrogPrincesse, 

 

I'm not a huge beetroot fan so this wasn't one of my favourites. The dish was quite sweet courtesy of the beetroot which was very fresh. We found that vegetables seem to be cooked a little firmer in Denmark (Noma & other restaurants) than we are used to, so the soft beets and firm potatoes gave a nice contrast of textures. The dish was finished off with some quite bitter flowers so the dish was very nicely balanced when you had all three components together in one mouthful, but the components didn't work in isolation.



#4 ChrisTaylor

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Posted 13 August 2013 - 01:28 PM

What did you think of the lemon ants? Were they chilled or prepared in some way that would prevent them from running away?

Chris Taylor

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#5 iainpb

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Posted 13 August 2013 - 01:50 PM

To be honest they were actually quite good, they had a consistency like jam (jelly for the US), they were fruity, vibrant and bright and  if i hadn't known there were ants inside I would never have guessed. As far as I recall, they were just at room temperature, not chilled and i'm pretty sure they dead (at least I hope they were) and blended but unsure if the filling was pure ant or was mixed with another ingredient. I was a little squeamish about the concept of eating insects but put it out my mind and it tasted good!



#6 cmling

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Posted 11 September 2013 - 02:43 AM

You are brave! (I might be, too.)


Charles Milton Ling
Vienna, Austria