Comments on: noma (Denmark, Copenhagen) – eating with the earth

By: 7chef

7chef — Sat, 26 Dec 2009 19:05:43 +0000

Langostine dish,,is so…great,,
i’v never eat ,,,like this,,
so..juice,,and nature,,,sweet,,
langostine ,beef tartar is best,,,in noma,,

By: ChuckEats blog » Geranium (Copenhagen, Denmark) - A Touch More Focus

ChuckEats blog » Geranium (Copenhagen, Denmark) - A Touch More Focus — Tue, 01 Sep 2009 08:45:59 +0000

[...] Noma was emblamatic of its origins – wild, flowering, bountiful, and rustic – at times, it seemed as if the forest floor had invaded the restaurant. Geranium attempted to take those ideals and ‘civilize’ them – edit and refine – into a more minimalist haute experience. The aesthetics of the meal clearly share a common lineage with noma, and further help establish a Denmarkian identity of cooking. When it works, which is not always, Geranium’s food is among the most refined on the planet, as much so as any restaurant in France or Japan. [...]

By: Victor’s Gourmet-Restaurant Schloss Berg, Perl-Nennig « Food Snob

Victor’s Gourmet-Restaurant Schloss Berg, Perl-Nennig « Food Snob — Mon, 31 Aug 2009 23:08:27 +0000

[...] lie less towards the classics and closer to the styles currently realised best by the New Naturals. Bau is clearly rooted in the former category yet despite that – but maybe more impressive [...]

By: Jakob

Jakob — Sat, 15 Aug 2009 20:46:47 +0000

If you wish to explore the wave of noma-inspired Danish restaurants, you might consider a trip to Jutland on your next visit. The newly restored Henne Kirkeby Kro have had raving reviews – “noma, watch out”!! Malling & Schmidt in Aarhus also deploys MG techniques to express a personal vision: “To reflect the moods, the variation of the light and flavours of our land, on the dishes that we serve, giving our guest an intimate culinary view of our region, Jutland.”

PS. As regard to noma, the most significant development from the start to the meal you just had, seems to be the almost complete absence of corn produce. In many of the dishes in the first cook book, bread supplemented the meat in the shape of large chips and croutons, and porridge were mixed with e.g. parsley puré and tiny bits of calfs’ tongue. In your meal, almost all of the savory dishes can be reduced to one single format: One animal produce in a vegable setting. The result is, of course, a much lighter cuisine (a nesessity in a meal comprising 15 dishes) but also less “Nordic”. In the traditional nordic diet, a lot of carbohydrate-rich corn produce provied energy to endure the cold climate and harsh labor.

http://www.hennekirkebykro.dk

http://www.mallingschmidt.dk

By: jaded fork

jaded fork — Fri, 14 Aug 2009 01:40:24 +0000

Most exciting meal, Chuck. I’m very intrigued by the langoustine. The setting looks almost extra-terrestrial. What are those protrusions on the stone? I’m also very curious about the birch juice. How did that taste?

By: JC

JC — Mon, 10 Aug 2009 01:16:10 +0000

Great review! It’s very interesting to follow all the noma reviews from the past couple of years (mostly Trine’s blog, of course) and see how, unlike many restaurants, they continue to improve season after season. So far, in my limited experience, only Urasawa surpasses them, but I’m Japanese-biased and perhaps that’s unfair to say. I can’t wait to go back.

By: will smith-but-not-that-guy

will smith-but-not-that-guy — Sun, 09 Aug 2009 05:17:16 +0000

Where would you rank Noma — and Redzepi — in the pecking order? From your pictures, he looks to be well on his way to maybe even surpassing Adria. What do you think?

By: chuckeats

chuckeats — Fri, 07 Aug 2009 20:08:47 +0000

@Mikael – i don’t disagree w/ your Adria assessment and I find myself enjoying ‘molecular’ food less and less (in some ways, it seems to be an easy gateway into fine dining (it was for me) b/c of its “newness.) But I do enjoy the work of those most who have used some of Adria’s ideas as a point of departure – which would means places like Manresa, noma, etc. (And don’t worry about hijacking the thread – this is a great set of comments in this thread)

@Trig – i think the point is not the methods but the aim – is it technology for technology’s sake (which would be something like El Bulli or Moto)? or does the technique contribute to something more that includes a vision – such as noma. (excuse me if we are saying the same thing.) that said, i do know Mikael’s lament is that what you state is true – which i presume is why he has re-focused Gastroville’s priorities.

@Laurent – Trine had suggested Oaxen as a potential day-trip but there just wasn’t enough time – it does look spectacular. Thanks for confirming it is as good as it looks.

By: Laurent

Laurent — Fri, 07 Aug 2009 16:07:26 +0000

Ooops, i forgot to mention that indeed Aamanns is a lovely place for lunch or dinner. Modern bistrot atmosphere, excellent wine list, and indeed, local products served in a simple way but so tasty and of such a good quality (herring, beef tartar) that you have a very good time there (at a very attractive price). And Anders, is a great host. Another must.

By: Laurent

Laurent — Fri, 07 Aug 2009 16:04:11 +0000

Lovely report Chuck ! I think i got all this dishes during my last 2 meals and you really caught the essence of such experience.

My meal of last monday there was just exceptional : this 5th meal there was simply the best meal of my life ever, got new creations from René mixed with signature dishes.

Went also to MR (my previous meal 2 weeks ago there was fantastic, this one was nice but not faultless).

Herman is another must in CPH with maybe one of the best service in town (except noma of course) while the kitchen delivers highly executed dishes. Got at least 2 dishes with a 3* level.

Oaxen was out of time. Same as Bras is. In the middle of nowhere, charming location, strong local identity, unique food in an unique environment. We spend amazing 24h there.They’re at a level of 2* without any doubt.

I hope to report to all these meals soon

Cheers
Laurent