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Noma, Copenhagen
November 23, 2009
We started with a flurry of little treats.
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A few biscuits topped with lardo and dried, tart blackcurrant powder.
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A sandwich of thin toasted rye bread and crisp chicken skin with a smoked cheese and broad bean filling.
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A pot filled with 'soil' (crumbled malt flour and beer toasted hazelnuts) and planted with baby radishes and turnips
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And finally wavy slices of toast feathered with tiny herbs and flowers and dusted with dried apple cider vinegar powder.
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That was just the beginning.
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The 12 course dinner that followed was a spectacular celebration of pristine ingredients and unique preparations.
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The most memorable dishes included:
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Lobes of sweet, rich sea urchin harvested from icy Norwegian waters, scattered with frozen powdered dill and cream and spotted with balls of cucumber coated in cucumber ash.
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Beef tartare, scraped from the fillet with a sharp knife, studded with grated horseradish and rye bread crumbs, topped with sharp wood sorrel leaves, to be picked up with fingers and dragged across powdered juniper berries and a tarragon herb cream.
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And caramlised batons of salsify, cloaked in milk skin, nestled in inky black truffle sauce and topped with shaved truffles from Gotland.
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Along with Arzak and El Bulli, definitely one of the best dinners we have been lucky enough to have so far.
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Strandgade 93
1401 Copenhagen K
Tel: +45 3296 3297
e-mail: noma@noma.dk
