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Hi.

Welcome to my blog. I document my adventures in food, travel, and coffee.

Jun 28

Jun 28 Noma, Copenhagen

Photographs from my meal in Denmark , Copenhagen at Noma on June 28, 2012.

The dining room

The dining room

NV Extra Brut Champagne Fidéle

NV Extra Brut Champagne Fidéle

Cool Cloths

2nd Course: Moss and cep

2nd Course: Moss and cep

1st Course: Malt flatbread and juniper

1st Course: Malt flatbread and juniper

5th Course: Blue mussel and celery

5th Course: Blue mussel and celery

3rd Course: Flowers and rose pollen vinaigrette

3rd Course: Flowers and rose pollen vinaigrette

4th Course: Crispy pork skin and black currant

4th Course: Crispy pork skin and black currant

6th Course: Cheese cookie, rocket, and stems, tin can

6th Course: Cheese cookie, rocket, and stems, tin can

5th Course: Blue mussel and celery, up close

5th Course: Blue mussel and celery, up close

6th Course: Cheese cookie, rocket, and stems

6th Course: Cheese cookie, rocket, and stems

7th Course: Live Fjord shrimp and brown butter

7th Course: Live Fjord shrimp and brown butter

6th Course: Cheese cookie, rocket, and stems, up close

6th Course: Cheese cookie, rocket, and stems, up close

8th Course: Potato and chicken liver

8th Course: Potato and chicken liver

7th Course: Live Fjord shrimp and brown butter, up close

7th Course: Live Fjord shrimp and brown butter, up close

9th Course: Rye, chicken skin, and lumpfish roe

9th Course: Rye, chicken skin, and lumpfish roe

10th Course: Dried carrot and sorrel

10th Course: Dried carrot and sorrel

12th Course: Pickled and smoked quail egg

12th Course: Pickled and smoked quail egg

Noma, Copenhagen June 28, 2012 Strandgade 93 1401 K?benhavn K +45 3296-3297 A Life Worth Eating Twitter | Facebook | Google+ Vimeo | Instagram | Pinterest

11th Course: Caramelized milk and cod liver

11th Course: Caramelized milk and cod liver

11th Course: Caramelized milk and cod liver, up close

11th Course: Caramelized milk and cod liver, up close

14th Course: Radish, soil, and grass

14th Course: Radish, soil, and grass

13th Course: ?bleskiver and muikku

13th Course: ?bleskiver and muikku

15th Course: Herb toast and smoked cod roe

15th Course: Herb toast and smoked cod roe

16th Course: Veal fibers and s?l

16th Course: Veal fibers and s?l

17th Course: Crayfish

17th Course: Crayfish

19th Course: Snails and parsley

19th Course: Snails and parsley

18th Course: Potatoes and elderflower

18th Course: Potatoes and elderflower

House bread

20th Course: Fresh peas and fermented peas, aromatic tea

20th Course: Fresh peas and fermented peas, aromatic tea

21st Course: Brown crab, egg yolk and herbs

21st Course: Brown crab, egg yolk and herbs

22nd Course: Limfjords oyster and seaweed oil, gooseberry and bu

22nd Course: Limfjords oyster and seaweed oil, gooseberry and bu

23rd Course: Langoustine and s?l

23rd Course: Langoustine and s?l

24th Course: Asparagus and pine

24th Course: Asparagus and pine

25th Course: Onion and green strawberries

25th Course: Onion and green strawberries

Outside Noma

26th Course: Egg yolk and herbs

26th Course: Egg yolk and herbs

The Nordic Research Lab

The Nordic Research Lab

26th Course: Egg yolk and herbs - duck egg frying at the table

26th Course: Egg yolk and herbs - duck egg frying at the table

26th Course: Egg yolk and herbs

26th Course: Egg yolk and herbs

27th Course: Sweetbread and bitter greens

27th Course: Sweetbread and bitter greens

Wall of wine

28th Course: Rhubarb and milk curd

28th Course: Rhubarb and milk curd

29th Course: Gammel dansk

29th Course: Gammel dansk

30th Course: Dark Chocolate Ganache Infused with Earl Grey

30th Course: Dark Chocolate Ganache Infused with Earl Grey

31st Course: Chocolate with Caraway Seeds

31st Course: Chocolate with Caraway Seeds

32nd Course: Smoked Caramel

32nd Course: Smoked Caramel

Pastry Chef Rosio Sanchez

Pastry Chef Rosio Sanchez

Chef Rene Redzepi

Chef Rene Redzepi

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