The surprise in the best restaurant in the world
• The surprise in the best restaurant in the world
Famous Scandinavian cuisine restaurant "Noma" in Copenhagen once again been recognized as the "best restaurant in the world" by the prestigious British magazine "Restaurant".
The chef and part-owner of the restaurant René Redzepi offers visitors an updated version of Nordic cuisine, where preference is given to the ingredients gathered in the nearby woods.
Guests of the restaurant "Noma", which, incidentally, has a two-star "Michelin", can taste at least 20 dishes served in small portions. It is worth noting that most of the dishes are not like the food in the usual form for us.
Get ready to get acquainted with a few exotic and not quite traditional Scandinavian cuisine where chefs can combine seemingly incongruous:
The first appetizer is hard to distinguish from the table layout. It was a wheat tortilla and juniper.
The following is a dish called "moss and fungus," which includes fried reindeer moss with mushrooms.
Crispy pig skin with black currant (some describe this dish as "fruit roll with bacon").
Biscuits with cheese, topped with arugula stems. Served in a decorative box.
A beautifully laid out blue mussels and celery.
Cod liver with condensed milk.
A sandwich of rye bread, chicken skin and peas.
Potato with chicken liver.
"Chicken and Egg" - one of the signature dishes of the restaurant, consisting of quail Smoked- pickled eggs, served in egg-box.
To eat radishes, visitors to the restaurant have to literally pull her out of the edible land and dipped in a creamy sauce.
Toast with herbs and smoked cod roe.
Danish pancake "ableskiver", sprinkled with vinegar powder inside which is wrapped canned fish whitefish.
That's the kind of "basket" for bread.
But it was only a snack!
The parade opens the main dishes squid with immature berries blackthorn. The dish is served with white currants mousse and fresh pine needles.
Sea Urchin with dill and cucumber sauce.
Lim-fordskie oysters and seaweed with gooseberries and buttermilk on the rocks.
Chestnuts with roe herring, walnuts, and rye.
perch with sauerkraut, verbena and fennel.
Celery with truffles.
A dish of pickled vegetables and bone marrow with brown butter and parsley.
The final main dish - wild duck with beetroot, beech and malt.
Finally, it's time to dessert.
"Gammel Dansk" - a bitter local liqueur, served with cucumber, white chocolate and celery.
Carrots with sea buckthorn and sun-dried tomatoes, garnished with a sprig of dill.
It is time to assorted petit fours.
That toffee inside the bone marrow.
Let us look to sneak into the kitchen, where the chefs prepare the unimaginable delights.
In these chambers plates cooled with stones, which serves oysters.
Rack with boxes for dessert.