Argentine Food Edinburgh

noma experience

I am a gourmet, blended with an impatient. I mean, right now, here, now, enjoy, enjoy, enjoy. If the urge strikes, it will be brutal, frank and a bit capricious.
An exception, however: it is good to let go this intense desire before an exceptional meal. These meals expectations so high that their arrival is almost frightening, they are rare and this rarity is certainly not something to do with flavor.

Photo Food Snob

The reservation several months in advance does not bother me, this is it, our name is entered, the time may come in mind, we think from time to time, we forget that ultimately re-emerge to better leave a few weeks before. There, until the day before, the desire simmering quietly in a corner of the mind starts to boil and then simmer. The excitement and hope are at their height, but the question gets involved: was there not too embellished the case? and if it was a day " without? Am I fit enough? will I measure up?

The day is not lifted, we head to the airport, towards Copenhagen. The time has come, I memorized the route by heart, excited as a chip, and we trottinons gaily.
At the end of the peninsula, improbable Noma.

In a country where not reign a priori evidence gourmet, this place is without doubt a curiosity. In fact, the success took its time to get here. Of years during which Rene Redzepi continued its commitment to local cuisine, that is now called the new Nordic cuisine, whose philosophy is summed up in his manifesto .

This commitment is the heart of Noma. That's what allowed him to be born in 2003 when approached by Claus Meyer - the biggest foodie from Denmark - Redzepi has been chosen to live and offer the world the local cuisine, by exploding creativity through ingredients and products, such as a flagship store, we needed a place to express the potential of this cuisine. Thus was born Noma or Nordisk Mad, northern cuisine.

truth is the word that is needed first, as the sober and warm as the reception. These smiles do not lie then.

Start experience, the menu nassaaq in twelve dishes, half a dozen appetizers, about five hours at table vanished in the blink of an eye.

Photo Food Snob - chicken skin crispy rye bread, cheese and smoked lumpfish eggs

smoked quail egg hay

tile bread, mayonnaise fish eggs, herbs, skin Duck, dehydrated vinegar

"So how was it? " Amazing, unique, different.

Benchmarks are thought to have been far, not because our tastes labeled pepper, olive oil and citrus are lost, but because it is entirely immersed in a whole new experience in the restaurant. Which begins with service: each turn, one of the cooks bring a dish, names and explains it. Is it because they themselves have been picking the herbs their joy pervades their words?

is eaten without thinking about what should be a particular product, we get caught up in the aesthetics of the products: no effect whaou tortured or buildings, but built to create a display of emotion.

technique and purity, at times almost brutal, intermingle in the local cuisine. You are left speechless in front of these saint jaques dried and the mixture of grain, caramelized salsify in a skin of milk and cream, black truffle from Gotland, these chestnuts sliced raw bathed in a light butter sauce with fish eggs, or what Dessert: ice artichoke, hard disks and raw pear malt bitterness which sticks to the palace to give better relief to the sweetness of the whole.

hyper This kitchen is anything but a poser figure, it is with a certain idea of respect. Between the eater and the eaten, the link never breaks, and the ingredient brand keeps its origin.

This lobster, we seized it with your fingers by touching the hot stone that served as his medium. We toasted his delicacy in the coating of the emulsion oyster and seaweed powder, midway between creamy sweetness and intensity disturbing.

It feels good, there, in this airy dining room, amid the smiles and cheerful bustle. This is probably so rare that the evidence does not appear: it is truly successful, living con .

containers, lack of coverage on many dishes, choice of materials, the interplay of temperature, while the eater is a real participant. Felt plates, porcelain eggs, stones, pebbles ... we touch, we feel, we eat, we like.
Relaxed, it is more receptive to humor: the famous pot of radish, the land of malt and hazelnut emulsion and herbs, a small fry here trapped in a ball of donut, is a fane carrot for the nose of a snowman in three meringues.