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voted as
the best restaurant
in the world
2010,2011,2012
the principles of
wildculture and
landscape
landscape
To my opinion and observations, many excellent achievers generally use “simple ingredients, present them with great sophistication and eventually resulting in unique and cultured masterpieces.. like every dish has a “midas touch” somewhere.
Watching their video clips, I must say the Noma really prepares food with deep attention and ardent love for nature’s wilderness and beauty. Their culinary art is truly original, sophisticated and shows great respect for what is called “food”.
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| Shrimp with algae, rhubarb and herbs |
Noma influences me to respect food, even tho I may not want to eat that particular dish. It makes me dream… and deeper still, it touches my soul. I am far from being a good cook with impressive recipes, but it would be a great consolation if my cv blog can look good instead- like a brightly shining star- ha ha, back to Noma, I love their style.
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| noma-entrance and Foodlab-staff area (right) |
René Redzepi, the chef in a class of his own, was named International Chef of the Year 2008.
Noma is a two Michelin star restaurant in Copenhagen, run by co owner, chef René Redzepi.
The name is a portmanteau of the two Danish words "nordisk" (Nordic) and "mad" (food) and the restaurant is known for its reinvention and interpretation of the Nordic Cuisine.
above image credit-yahoo.com
Noma is a two Michelin star restaurant in Copenhagen, run by co owner, chef René Redzepi.
The name is a portmanteau of the two Danish words "nordisk" (Nordic) and "mad" (food) and the restaurant is known for its reinvention and interpretation of the Nordic Cuisine.
above image credit-yahoo.com
The Nordic countries include Denmark, Sweden, Finland, Norway and Iceland. Also, associated territories- Greenland, Aland and Faroe islands.
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| Marrow Plants with salted veggies |
In 2010, 2011 and 2012, Noma was ranked as the Best Restaurant in the World by Restaurant Magazine.
Famous dishes include René Redzepi’s signature dish 'The Hen and the Egg'… they have video clip on this. Truly, the cuisine of Noma embodies many of the principles of wildculture.
René Redzepi said their cooking approach is transparent, without pretense, honest and generous- something true and original to each.
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| Toast with turbot (flat fish species) and herbs |
“In an effort to shape our way of cooking, we look to our landscape
and delve into our ingredients and culture,
hoping to rediscover our history and shape our future.”
and delve into our ingredients and culture,
hoping to rediscover our history and shape our future.”
Their menu include amongst many, like “Egg yolks and herbs”, “Beets and plums”, “Cream and horseradish”,” Brown crab” etc
Abstract- www.noma.dk
-Lau Richter on their new website “The weather report”. Link here
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| White asparagus with egg yolk and a sauce of thyme |
-Lau Richter on their new website “The weather report”. Link here
“Noma is about achieving gastronomic perfection with a deep respect for the geographical context, that we are situated in. The driver for our menu, our design and now also for our website.
We have strived to create a structure that is simple, relevant and intuitive. This is where we share our everyday journey towards giving you a better experience”.
Spanish chef Elena Arzak
of new Basque restaurant Arzak,
has been named the world's
Best Female Chef 2012,
by the folks who organize
the World's 50 Best Restaurants. Link here
of new Basque restaurant Arzak,
has been named the world's
Best Female Chef 2012,
by the folks who organize
the World's 50 Best Restaurants. Link here
Except for three, all images credit goes to Wikimedia commons. Link here