Recent trip to Noma, the world's best restaurant. I will say straight off the bat, it wasn't as good as The Fat Duck, while I appreciate that the two are doing two different things, I felt The Fat Duck had a lot more variation in their dishes and their "dessert menu" was a lot more satisfying.
However, I do appreciate the philosophy of Noma, to use local ingredients some of which they go out and forage at 6am in the morning, so everything on the menu is as fresh as can be. They also try not to let anything go to waste and utilise everything. It was an awesome experience and I'm very glad I made the effort to go. The kitchen tour at the end was a nice treat, they have 3 kitchens (and an outside grill), one of which doubles up as a staff canteen and an "experimental kitchen", whereby 2 chefs supervised by Rene try and create 3-4 new dishes a month. Not all get put on the menu and in some instances all are rejected. Had the pleasure of briefly meeting Rene afterwards who is an incredibly humble man from speaking to him - heck he even greeted us when we walked in and took our jackets off us.
20 course taster menu, the first half were 10 "quick fire" starter courses, just one after the other brought out by the chefs who prepared them. The second half were 10 main courses where I had the "juice pairing menu", included desserts and fortunately a Birthday cake especially made for the missus.
Noma IPA, brewed in Northern Copenhagen, joked with the waitress asking if it's Carlsberg, but she assured us it wasn't. Very very light, almost comparable to Tsing Tao.
Malt flatbread and juniper
Moss and cep
Crispy pork skin and black currant
Blue mussel and celery (bottom part was edible)
Potato and duck liver
Cheese cookie, rocket and stems
Live (and still jumping) shrimp and butter
Dried carrot and sorrel
Frozen cod liver and caramelized milk
Pickled and smoked quails egg
Radish, soil (maize) and grass
Sorrel leaf and cricket paste
Leek and cod roe
In house baked sourdough bread with unchurned butter spread and pork fat
Fresh milk curd and blueberry preserves
Brown crab, egg yolk and herbs
Dried scallops and beech nuts with biodynamic grains and watercress
Beets and plums
Oyster from Limfjorden with gooseberry and buttermilk
Cauliflower and pine with cream and horseradish
Pike perch and cabbages with verbena and dill
Wild duck and pear with kale and beech leaves
Gammel Dansk (chef described it as a Jägermeister dessert)
Potatoes and plums
The Birthday cake
Beetroot and liquorice sweets
Walnuts and berries
and a few snaps from the kitchen tour... didn't go snap happy as I felt a little sheepish taking them in the first place
Kitchen 1 with a "hot" and "cold" side
Kitchen 2 where most of the interns work on the preparation of the ingredients used
Kitchen 3 (Staff canteen/experimental kitchen)
While in København, we did sample a couple of other local traditional Danish food...
Aamanns for their Danish smørrebrøds!
and probably the most expensive McDonalds meal I've ever had to date...
Big N' Tasty, which was actually very tasty.