nOma,
COpenhagen, denmark
voted
as
the best restaurant
in the world
2010,2011,2012
the principles of
wildculture and
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.
 |
| Shrimp with algae, rhubarb and herbs |
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”.
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.
 |
| noma-entrance and Foodlab-staff area (right) |
Restaurant
guides and reviewers often use stars in “restaurant ratings”. The Michelin
system remains the best known star system. A single star denotes "a very
good restaurant in its category", two stars "excellent cooking, worth
a detour", and three stars, "exceptional cuisine, worth a special
journey"
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
The
Nordic countries include Denmark, Sweden, Finland, Norway and Iceland. Also,
associated territories- Greenland, Aland and Faroe islands.
 |
| Marrow Plants with salted veggies |
In 2010, 2011 and
2012, Noma was ranked as the Best Restaurant in the World by Restaurant
Magazine.
The cuisine of Noma is Nordic/ Scandinavian with attempts to redefine
the Nordic cuisine.
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.
 |
| Toast with turbot (flat fish species) and herbs |
René
Redzepi said their cooking approach is transparent, without pretense, honest and
generous- something true and original to each.
“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.”
Their menu include amongst many, like “Egg yolks and herbs”, “Beets
and plums”, “Cream and horseradish”,” Brown crab” etc
 |
| White asparagus with egg yolk and a sauce of thyme |
Abstract- www.noma.dk
-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
Except
for three, all images credit goes to Wikimedia commons. Link here
