세계 최고 식당이라고 소문난 "노마" , 코펜하겐의 특이한 음식들.
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스카이블루관련링크
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생전 처음보는 요리들이 코스요리로 나오는데,
도대체 어떤 맛 일까? 궁금합니다.
1 꽃장식, 2번 이끼등 테이블 위의 장식들이 첫번째로 먹는 코스라고 하고요,
13번 화분의 흙까지도 먹는거라고 하는데요.
보통 20개 이상의 코스로 이루어지고 가격은 대략 1인당, $500 ~ $1000 정도 라고 합니다.
음식은 계속 바뀐다고 합니다.
"1. Your first two courses are already on the table."
The marathon meal kicks off with a playful culinary illusion; the first two courses are camouflaged in the table's centerpiece. Antler-like "twigs" are crafted from juniper-dusted malt flatbread; the red flowers are edible and stuffed with escargot.
2. Moss and Cep
A snack of crispy deer lichen dusted with "cep" mushrooms resting on a bed of brilliant green moss.
3. Crispy Pork Skins and Black Currant
The first group of courses at Noma fall into the "snack" category: small bites with big flavors. Here, crispy pork skins are draped with a thin, sour black currant ribbon.
4. Blue Mussel with Celery Purée
A heaping platter of empty mussel shells invokes a Where's Waldo moment as diners scan the pile for the next course. Lifting the top off what appears to be an intact mollusk reveals a plump blue mussel and warm celery purée on an edible bottom "shell."
5. Cookies and Cheese, Rocket and Stems
Presented in a blue and white cookie tin, the next snack draws nostalgic sighs from Danish diners. "Cookies and Cheese" is a savory play on a traditional sweet. A thin biscuit is smothered in salty Swedish cheese and topped with fresh arugula.
6. We've Got a Live One Here
A glass storage jar arrives at the table, filled with ice. Wait - did something just move in there? Opening the lid reveals four live Fjord shrimp, one of which immediately launches itself out of the jar and onto the table. Despite the Fear Factor element -- the shriek of a diner at another table draws sympathetic laughter from the room -- this is the sweetest shrimp I've ever tasted.
7. Rye, Chicken Skin and Lumpfish Roe
A paper-thin wafer of seeded rye toast and a crisp layer of chicken skin form two sides of a creamy, smokey lumpfish roe sandwich.
8. Potato and Chicken Liver
This crunchy potato lattice is stuffed with velvety chicken liver and dusted with black trumpet mushroom.
9. Dried Carrot and Sorrel
Sugar sweet dehydrated carrots, lightly grilled and served in a stone bowl dusted with sorrel.
10. Cod Liver and Milk Crisp
Shavings of cod liver, rich in flavor, are delicately draped over a thin crisp formed from caramelized milk.
11. Pickled and Smoked Quail's Egg
A large, speckled, egg-shaped container opens to reveal two steaming quail eggs on a bed of straw. Pickled and smoked, the warm eggs explode in the mouth, coating the tongue with sweet, runny yolk.
12.Æbleskiver and Muikku
Æbleskiver are traditional Danish Christmas desserts, batter balls stuffed with sweet apples. At Noma, sweet becomes savory as the apples are replaced by pickled cucumber. Swimming through the dough balls are small, silver Nordic fish called muikku.
13. Radish, Soil and Grass
Another intriguing illusion from chef René Redzepi -- everything in this flowerpot is edible, right down to the dirt. Crisp radishes plunge into a soil made from malt and hazelnut flour. At the bottom of the pot swims a creamy emulsion of sheep's milk yogurt and fresh herbs.
14. Herb Toast and Smoked Cod Roe
A razor thin slice of wild duck skin tops this cod roe sandwich, stuffed with fresh vinegar-dusted herbs on rippled toast.
15. Veal Fibers
A golden nest of delicate fibers painstakingly plucked from a braised breast of veal, accented with a streak of cream.
16. Razor Clam in Parsley Jelly
A Norwegian razor clam enshrouded in green parsley jelly perches on a plate next to a line of white horseradish "snow." Ice-cold clam broth spiked with dill oil is added table-side.
17. Dried Scallops and Beech Nuts
Sliced chips of dehydrated scallops perch on a bed of watercress, beech nuts and jet-black squid ink.
18. Langoustine on a Rock with Söl
A single, plump Faroe Island langoustine lounges on a warm rock. This is the meal's final finger food; the langoustine is dragged through green droplets of oyster and dulse seaweed emulsion.
19. Onion and Thyme, Gooseberry Juice
Stripped down taste perfection: roasted onions with thyme leaves, splashed with gooseberry juice.
20. Asparagus and Pine
Barely-grilled, thick white asparagus is paired with tender young spruce shoots, green asparagus sauce and fresh whipped cream. Inedible pine branches add color and aroma to the dish.
21. Pike Perch and Cabbages, Verbena and Dill
Flaky white pike perch is cooked in slightly bitter cabbage leaves and served with verbena, dill and a fish sauce foam.
22. The Hen and the Egg
The DIY dish of the meal; an iron skillet swimming with hay oil is placed in front of each diner. Napkins are encouraged to be tucked into shirt collars. Following strict instructions, diners crack a duck egg into the plate, cooking it for 90 seconds before adding three types of aromatic herbs.
23. Roasted Turbot and Bitter Greens, Celeriac and Mushroom
North Sea turbot is basted in mushroom broth and served with celeriac and a strikingly flavorful array of wild greens.
24. Gammel Dansk
A bitter white disc of Gammel Dansk (comparable to Jägermeister) sorbet suspended in green sorrel.
25. Pear Tree!
The exclamation point in the dish's title is intentional. Pear tree! is the combination of two elements: the pear, baked and adorned with tiny flowers, and the "tree," an aerated pine parfait that melts to nothingness the moment it enters the mouth.
26. Walnut Dust
Walnut ice cream smothered in cream, oat crumble and tangy blackberry powder.
노마의 음식은 계속 바뀐다고 합니다. 모든 디쉬가 전부 예술작품같은 모양입니다.
노마의 외관은 무슨 오래된 미술관 같은 모양입니다.
아래의 식당 탐방 동영상들 도 감상하시면 음식 먹는것을 보실수 있습니다.
도대체 어떤 맛 일까? 궁금합니다.
1 꽃장식, 2번 이끼등 테이블 위의 장식들이 첫번째로 먹는 코스라고 하고요,
13번 화분의 흙까지도 먹는거라고 하는데요.
보통 20개 이상의 코스로 이루어지고 가격은 대략 1인당, $500 ~ $1000 정도 라고 합니다.
음식은 계속 바뀐다고 합니다.
"1. Your first two courses are already on the table."
The marathon meal kicks off with a playful culinary illusion; the first two courses are camouflaged in the table's centerpiece. Antler-like "twigs" are crafted from juniper-dusted malt flatbread; the red flowers are edible and stuffed with escargot.
2. Moss and Cep
A snack of crispy deer lichen dusted with "cep" mushrooms resting on a bed of brilliant green moss.
3. Crispy Pork Skins and Black Currant
The first group of courses at Noma fall into the "snack" category: small bites with big flavors. Here, crispy pork skins are draped with a thin, sour black currant ribbon.
4. Blue Mussel with Celery Purée
A heaping platter of empty mussel shells invokes a Where's Waldo moment as diners scan the pile for the next course. Lifting the top off what appears to be an intact mollusk reveals a plump blue mussel and warm celery purée on an edible bottom "shell."
5. Cookies and Cheese, Rocket and Stems
Presented in a blue and white cookie tin, the next snack draws nostalgic sighs from Danish diners. "Cookies and Cheese" is a savory play on a traditional sweet. A thin biscuit is smothered in salty Swedish cheese and topped with fresh arugula.
6. We've Got a Live One Here
A glass storage jar arrives at the table, filled with ice. Wait - did something just move in there? Opening the lid reveals four live Fjord shrimp, one of which immediately launches itself out of the jar and onto the table. Despite the Fear Factor element -- the shriek of a diner at another table draws sympathetic laughter from the room -- this is the sweetest shrimp I've ever tasted.
7. Rye, Chicken Skin and Lumpfish Roe
A paper-thin wafer of seeded rye toast and a crisp layer of chicken skin form two sides of a creamy, smokey lumpfish roe sandwich.
8. Potato and Chicken Liver
This crunchy potato lattice is stuffed with velvety chicken liver and dusted with black trumpet mushroom.
9. Dried Carrot and Sorrel
Sugar sweet dehydrated carrots, lightly grilled and served in a stone bowl dusted with sorrel.
10. Cod Liver and Milk Crisp
Shavings of cod liver, rich in flavor, are delicately draped over a thin crisp formed from caramelized milk.
11. Pickled and Smoked Quail's Egg
A large, speckled, egg-shaped container opens to reveal two steaming quail eggs on a bed of straw. Pickled and smoked, the warm eggs explode in the mouth, coating the tongue with sweet, runny yolk.
12.Æbleskiver and Muikku
Æbleskiver are traditional Danish Christmas desserts, batter balls stuffed with sweet apples. At Noma, sweet becomes savory as the apples are replaced by pickled cucumber. Swimming through the dough balls are small, silver Nordic fish called muikku.
13. Radish, Soil and Grass
Another intriguing illusion from chef René Redzepi -- everything in this flowerpot is edible, right down to the dirt. Crisp radishes plunge into a soil made from malt and hazelnut flour. At the bottom of the pot swims a creamy emulsion of sheep's milk yogurt and fresh herbs.
14. Herb Toast and Smoked Cod Roe
A razor thin slice of wild duck skin tops this cod roe sandwich, stuffed with fresh vinegar-dusted herbs on rippled toast.
15. Veal Fibers
A golden nest of delicate fibers painstakingly plucked from a braised breast of veal, accented with a streak of cream.
16. Razor Clam in Parsley Jelly
A Norwegian razor clam enshrouded in green parsley jelly perches on a plate next to a line of white horseradish "snow." Ice-cold clam broth spiked with dill oil is added table-side.
17. Dried Scallops and Beech Nuts
Sliced chips of dehydrated scallops perch on a bed of watercress, beech nuts and jet-black squid ink.
18. Langoustine on a Rock with Söl
A single, plump Faroe Island langoustine lounges on a warm rock. This is the meal's final finger food; the langoustine is dragged through green droplets of oyster and dulse seaweed emulsion.
19. Onion and Thyme, Gooseberry Juice
Stripped down taste perfection: roasted onions with thyme leaves, splashed with gooseberry juice.
20. Asparagus and Pine
Barely-grilled, thick white asparagus is paired with tender young spruce shoots, green asparagus sauce and fresh whipped cream. Inedible pine branches add color and aroma to the dish.
21. Pike Perch and Cabbages, Verbena and Dill
Flaky white pike perch is cooked in slightly bitter cabbage leaves and served with verbena, dill and a fish sauce foam.
22. The Hen and the Egg
The DIY dish of the meal; an iron skillet swimming with hay oil is placed in front of each diner. Napkins are encouraged to be tucked into shirt collars. Following strict instructions, diners crack a duck egg into the plate, cooking it for 90 seconds before adding three types of aromatic herbs.
23. Roasted Turbot and Bitter Greens, Celeriac and Mushroom
North Sea turbot is basted in mushroom broth and served with celeriac and a strikingly flavorful array of wild greens.
24. Gammel Dansk
A bitter white disc of Gammel Dansk (comparable to Jägermeister) sorbet suspended in green sorrel.
25. Pear Tree!
The exclamation point in the dish's title is intentional. Pear tree! is the combination of two elements: the pear, baked and adorned with tiny flowers, and the "tree," an aerated pine parfait that melts to nothingness the moment it enters the mouth.
26. Walnut Dust
Walnut ice cream smothered in cream, oat crumble and tangy blackberry powder.
노마의 음식은 계속 바뀐다고 합니다. 모든 디쉬가 전부 예술작품같은 모양입니다.
노마의 외관은 무슨 오래된 미술관 같은 모양입니다.
아래의 식당 탐방 동영상들 도 감상하시면 음식 먹는것을 보실수 있습니다.
추천 0 작성일2015-08-30 04:22
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