Wednesday, 1 April 2015
NOMA 2015
Berries and Greens soaked in vinegar for 1 year
Fermented wild plums and wild beach roses
The first shoots of the season with scallop marinade
Curdled milk and the first garlic of 2015
Grilled onion with onion preserves
Sweet shrimps wrapped in ramson leaves
Sliced raw squid and cabbage stems
Fresh langoustine
Monkfish liver
Male and female lumpfish with whole milk
Pumpkin, kelp and beechnuts
Egg cured in fermented beef and the last potatoes
Vegetable flower
Roasted bone marrow
A dessert of bitters and walnut oil
Forest flavours and chocolate
The post dinner menu
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