The Dishes of Noma
The Dishes of Noma by Rene Redzepi
"Langoustines and Sea Flavors"
The “dirt” is rye bread crumbs; the creature is a sauteed langoustine; the green dots are an oyster-parsley emulsion. Redzepi also serves live shrimp and oysters steamed in seawater. From Noma: Time and Place in Nordic Cuisine (Phaidon Press, $49.95) by Rene Redzepi, www.phaidon.com
"Dessert of Flowers"
Elderflower mousse, rose hip meringue, violet syrup and skyr (Icelandic yogurt) sorbet. From Noma: Time and Place in Nordic Cuisine (Phaidon Press, $49.95) by Rene Redzepi, www.phaidon.com
"Vegetable Field"
The “soil” is made of malt flour and hazelnut flour. It’s all the fun of foraging without the work. The joke is reminiscent of the “Oysters and Pearls” and “Macaroni and Cheese” cheekiness of Redzepi’s former boss Thomas Keller. From Noma: Time and Place in Nordic Cuisine (Phaidon Press, $49.95) by Rene Redzepi, www.phaidon.com
"Smoked Quail Eggs"
Yes, that’s really hay, and it’s listed in the ingredients for the recipe. The scent of freshly burned hay is essential, imparting atmosphere to the dish and the whole dining room. From Noma: Time and Place in Nordic Cuisine (Phaidon Press, $49.95) by Rene Redzepi, www.phaidon.com
Rene Redzepi
At a New York Public Library talk with Momofuku chef David Chang and former Gourmet editor-in-chief Ruth Reichl, he told the audience about a meal he made with “utterly old, shitty carrots.”
David Chang, Ruth Reichl, and Rene Redzepi
“Tasting Culture” took place at the New York Public Library on October 6, 2010.
RR: "It looks like a beautiful chive--" DC: "It looks like grass. And I thought, There's no way I'm eating, like, lawn."
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