Noma

Dishes mentioned

• Game Bird Wing

  It tastes delicious. The texture is like chewy yet almost crunchy. It's like almost like a cartilage. And the flavor is just beautiful. I love what it's glazed with. What an opening.

• Kombucha Mother with Crowberry and Pine Salt

  We just wanted to show you the kombucha mother as the next serving is all about it. So, we asked the question, could we make something delicious out of it? So, this is a scoby of crowberry with just tender ice and then we just put it here with some pine salt on top. And after we're going to finish with this, this is rose hip. And then we fill with jelly of jasmine tea. Just pick it up from the stem and eat it in one bite, please.

• Reindeer Brain Omelette

  It's actually a brain, but it's inside of an omelette. It's really smooth, really savory. The spice comes in nicely. The foam is really nice compliment to it. Reindeer brain, not so bad.

• Reindeer Tongue

  We had reindeer brain, we had reindeer tongue, and now we finally have the rest of the reindeer.

• Reindeer Meat

  I feel like the other ones have their own distinct flavors and textures. That is meat. That is game. That is reindeer. That is what I came here for. Beautiful.

Dishes mentioned

• King Oyster Mushroom with Hazelnut Milk and Elderflower

  This King Oyster mushroom is cooked using a Japanese technique: they cut the stem horizontally and vertically, then bake it, which makes it softer when you eat it. It's finished with elderflower that they stake at the moment, and there's a hazelnut milk sauce on the right — they make it like almond milk in Sicily but with fresh hazelnuts, plus elderberry oil on top. The chef and staff just returned from a three-month pop-up in Japan, so they're applying all that knowledge to local ingredients. The mushroom is very delicate and fresh, and the hazelnut milk is sweet and enhances the mushroom's flavor. What a crazy start. The most interesting part is the hazelnut milk — maybe I'd never had it before, so it has that novelty effect that displaces me a bit.

• Miso Crisp with Golden Beets, Spice Seeds and Nasturtiums

  This is a Miso Crisp with golden beets, spice seeds and nasturtiums. They recommend eating it first, picking it up with your hands like a tostada. It's sour, crunchy, delicious. This mouthful is a poem.

• Wild Rose with Mirabelle and Raspberry

  This is a wild rose seasoned with mirabelle and raspberry. You just pick it up and eat it in one bite. It tastes like rose — the raspberry inside has a delicate, sour, melting texture. It's the most beautiful thing I've ever seen. I liked it a lot.

• Bamboo with Béarnaise Sauce and Pine Buds

  This is bamboo from Denmark, blanched and seasoned with salt and pepper. There's a sauce made with an emulsion of butter and eggs — a sort of revisited Béarnaise — and on top they finish it with pine buds. You take the bamboo by the handle, dip it and eat it. You leaf through the outer leaves like an artichoke until you get to the soft part. The sauce and the bamboo are very savory. The pine needles give a very good balsamic scent. I had never eaten bamboo. It has an astringent sensation that slightly reminds me of artichoke. It's empty, it's hollow.

• Wild Garlic Leaf with Koji Cake and Wild Garlic Flowers

  This is a wild garlic leaf with a Koji cake inside — fermented rice that they roast on the barbecue. There are wild garlic flowers blanched in a pan, and a paste made with mishua, a much more delicate spice. There's also a skewer with a treated pine cone and Orpine leaves. It's tenacious to the bite, interesting as a sensation in the mouth — I'd almost say it's meaty in mouthfeel. It looks like there's a sausage inside. Very pleasant. The sensation of garlic is not particularly intrusive — you can smell it, it's wild garlic, but you don't imagine biting into a raw garlic clove. This is my favorite dish so far.

Dishes mentioned

• Guinea Fowl with Hazelnut Sauce

  This guinea fowl is served cold, at room temperature, with a hazelnut sauce that has little grains of salt on top. The meat is very tender, and the sauce is delicious — it's a crazy combo. The black grains on top have a truly unexpected balsamic scent. I wanted to eat it in one bite but I'm still trying to calm myself down on this channel.

• Pear Salad with Red Gooseberry and Sea Buckthorn

  This is a hollowed-out pear filled with a pear salad topped with red gooseberry juice and a Nordic raspberry called sea buckthorn. You lift the pear from the top and discover what's inside this frozen dish. It's sweet, fresh, but also seasoned with oil, so it has savory notes. It's a one-shot dish for filming.

• Scoby with Crowberry and Rosehip

  This is the scoby, the mother of kombucha, marinated in crowberry, a fruit from Denmark. It's served on an ice cube with a rosehip dipped in a praline made from the same berry, and inside there's a gel made from tomato and jasmine tea with dried plums. It has a very strong acidity but it's pleasant — not strong, with hints from the infusion. It tastes like jelly, sweet and sour with a hint of salt. This one was purple because it was marinated in something I didn't understand, but it's super interesting.

• Hokkaido Pumpkin Tart with Lacto-Fermented Plums

  This is a tartlet made by drying red fruit juice, filled with Hokkaido pumpkin cooked in pumpkin seed oil and using the Katsuobushi technique — fermented and dried tuna flakes typical of Japanese cuisine, but applied to pumpkin. The shell is salty, very acidic, the pumpkin is very soft, and there are coriander seeds. It's delicious, guys. The plating is super refined, and the flavors are complex — the pumpkin with the tartlet, acidic and sweet at the bottom, is really very good.

• Walnut Custard with Walnut Oil and Seaweed Salt

  This dish has a custard made with walnut milk at the base, covered with a vinaigrette made with walnut oil and a salt obtained from seaweed, finished with fresh walnuts sliced with a mandolin and a whiskey spray vinegar. The walnut flavor is clearly the prevailing one, but the way it's seasoned and sliced makes it very pleasant to bite — it's like a walnut salad. The taste of whiskey is not intrusive and doesn't tire you out, even though it's only walnut.