Noma – 2 stars by Michelin and 2nd best by San Pellegrino’s 50 list.
After our recent visits to Mugaritz (4) and Quique Dacosta (26), we had very high expectations… or was set up for disappointment – what would YOU expect?
You have all heard about Noma, so here’s a story from a recent visit…
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| While taking a picture of the entrance logo |
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| A good part of the Team assembles to receive you |
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| Efficiently seated – Jesper does not know what to expect |
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| Neither does the Princess and I |
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| So here’s our table accessory |
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| Clean your hands before the finger food arrives |
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| Gooseberry and elderflower – acid wake up cleansing |
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| Together with crisp Champagne – Sainte Anne |
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| Nordic Coconut – Kohlrabi and Nordic herbs |
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| Moss and cep |
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| Talks of Blackcurrant |
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| Black Currant berry and roses – Taste explosions in the mouth |
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| Cheese cake |
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| Cake with speck and Blackcurrant |
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| Close-up – on Vesterbotten and Prästost from Sweden – delicious they said |
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| Smoked and pickled quails egg |
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| Caroline is our gracious and smiling host |
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| Monkfish liver and caramelized milk |
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| While I enjoy the sea-Buckthorn, with rose leaves |
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| Æbleskiver and greens |
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| Fantastic green content in a little too much æbleskive |
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| Sea Urchin below caramelized Ducksfat |
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| And Swedish Truffles for the Princess |
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| Pike head, Chin, eye and neck… Chin tasted best |
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| Burnt leek |
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| Delicious burnt leek |
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| Bread, Butter butter, rapeseed oil and pork fat indicate the end of finger food |
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| Very good bread |
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| 2011 Mon Blanc des Molières, Beaujolais |
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| Squid and Broccoli in oil in Ice |
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| They have Cucumber and dill, cream and elderflower |
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| 2011 Festejar, Auvergne, France |
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| 2009 Epidote, Champagne without bubbles for the Scallops |
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| Dried scallops, and bio dynamic grains |
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| 2009 Epidote, Touraine-Loire |
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| Onions and fermented pears |
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| 2009 Karmin 3, Steirmark, Austria |
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| Beets and aromatic Herbs |
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| 2009 Rkatsitli, Georgia |
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| Roasted Cauliflower and pine |
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| 2009 Chardonnay Vin de Voile, Jura |
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| Bleak roe and Potato |
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| A proper knife |
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| 2011 Le Ponge, Anjou – Loire |
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| Wild duck, Pear and kale – tender and tasty |
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| André Beaufort, Ambonnay- Champagne |
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| Aronia |
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| 2010 Le Demi Doux des Blanderies, Anjou – Loire |
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| Potato and plum |
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| a Danish for the coffee |
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| Potato crisp in chocolate and herbs |
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| Pork rind and chocolate |
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| Finished by a visit to to kitchen |
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| And the important Weber’s in the rear |
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| Upstairs they start early in the school of life with the nitty gritty |
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| And looping to the start, tonight’s Blackcurrant berries are drying |
Observations compared to what I might have expected:
1. little cheese in the dishes – (finger food cookies was the exception)
2. No Scandinavian wine (Beer or aquavit)
A fabulous meal, an experience from which one can learn many lessons.
Lessons in produce, hospitality and habits. The meal is at times more acidic than usual as some testers find..and so are the wines. And although a few plates tests your tolerance, all 3 of us thought the food was excellent (I subjectively count 13 fantastic plates above) and wine pairing too.
Links
Addresses
noma
Strandgade 93
DK-1401 Copenhagen K
+ 45 3296 3297
noma@noma.dk
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What 2 how 2 
Wow what a meal! I want you to know we have an Æbleskiver maker at our house too 😉
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