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Noma
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Fresh of the plane from Chicago and off to dinner at Noma.
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Bees at Noma
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Bees at Noma
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Noma from the side
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A warm welcome upon entering Noma
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They are all coming out to say hello!
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Table setting at Noma
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Noma lounge
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Noma lounge
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Opening dish. Rhubarb rose cooked with kelp and rose oil, sorrel leaves
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Vegetable Platter: flatbread and ant paste, pickled quail egg, black currant berry
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Black currant berry
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Pickled quail egg
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Flatbread and ant paste, cream, greens
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Radish pie. Roasted seaweed pie, reduced cucumber, coriander, radish
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Noma
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Asparagus, sorrel, fennel. Cream dip made with horseradish and elm seeds
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Sourdough bread, whipped virgin butter.
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Noma
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Milk curds, kelp seaweed strips, wild baby garlic shoots, broth of roasted yeast and lemon verbena oil
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Then the sun came in to light him up
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White asparagus, bitter greens, black currant shoots, elderberries. Sauce made from fermented barley and butter.
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Dinner at Noma
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2014 Domaine des Cavarodes, Chardonnay Côtes du Jura Les Lumachelles
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Sweet lobster, butter, charred onion, lavender, vinaigrette and rose oil
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The traditional Danish holiday aebleskiver takes a twist at Noma and is topped with a plum kernel paste, onion, and apple blossoms
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Noma
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Steamed king crab and egg yolk sauce
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Charred wild garlic ramson brushed with scallop paste made of dried scallops, horseradish, beeswax
