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Tuesday, December 11, 2012

Lunch at noma - take 2

Edible decorations
Moss and cep
Malt flatbread and juniper
Crispy pork skin and black currant
Blue mussels served on empty blue mussel shell
Up-close: Blue mussel and celery
Cookies in cookie tin...
Up-close: cheese cookie, rocket and stems
Potato and duck liver
Dried carrot and sorrel with ash
Snacks on felt...
Up-close: cramelized milk and cod liver
Pickled and smoked quails egg
Radish, edible soil and grass
Grilled baby corn
Sorrel leaf and cricket paste served on ice
Bread served in felt with butters
Cooked fava beans and beach herbs
...with buttermilk sauce
Brown crab with egg yolk and herbs
Beets and plums
With an oyster from Limfjorden, gooseberry and buttermilk
Pike perch and baby cabbages with verbena and dill...
...and some foam
DIY cooking. Step 1: hot skillet and an egg
Step 2: add oil
Step 3: add egg
Step 4: add herb butter (from spoon)
Step 5: add green leaves (bottom pile in previous photo)
Step 6: add potato spiral (left of skillet in previous photos), herbs and flowers
10-year beef culotte and bitter greens, celeriac and mushroom
"Pear tree" dessert
Crazy decanter with only one openining
Birthday cake!
LOCATION: noma, Strandgade 93, Copenhagen 
CATEGORY: Nordic, Danish, gourmet, foraged food 
DRINK: Juice pairing and wine:
2005 Vielles Vignes de Cramant Grand Cru, Champagne, Larmandier-Bernier
2007 'Bréze', Clos Rougeard, Saumur -Loire
2009 'Cuvée Florine' Chardonnay, J.F. Ganevat, Cotes de Jura 
WE THINK: Although we previously posted pictures from a lunch at noma, we feel it would be a shame not to post these photos from our second visit--an appropriate dose of of food porn. Almost 2 years after our first visit to noma, we went back recently for lunch to celebrate our friend's birthday (free birthday cake courtesy of noma--happy birhtday!). It was no less ecstacy-inducing-ly delicious, but perhpas a tiny bit less surprising than our first mindblowing experience. One highlight this time was a small piece of noma's precious, experimental dairy cow (a similar experiment has famously been carried out by Magnus Nilsson of Fäviken). Slaugthered at the mature age of 10 years (retirement age for dairy cows), the meat had been left to hang for a very long time--6 months or so--until the outside layers were in an advanced state of decay, leaving only a small core of edible meat intact. The dish was presented to us in secrecy by a very enthusiastic chef as there were only 8 portions left of the entire cow--the one and only noma dairy cow in 2012--and therefore not enough for any other guests in the restaurant. With what can only be described as the beefiest beef taste we've ever tasted, with a pleasantly chewy-but-soft texture, this was, we made ourselves believe, the best-tasting piece of meat we'd had in our entire lives. Maybe the exclusivity of the experience, eating something unavailable to the other guests in the restaurant, made it tastier... Other stars this afternoon were the cod liver snacks, the beetroot and plum dish and the pike perch with baby cabbage. Until next time...