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First Place Noma by René Redzepi The World´s 50 Best Restaurant Awards 2012

At noma, we wish to offer our personal rendition of Nordic gourmet  cuisine with an innovative gastronomic take on traditional cooking methods,  fine Nordic produce and the legacy of our shared food heritage. Moreover, we  regard it as a personal challenge to help bring about a revival of Nordic  cuisine and let its distinctive flavours and particular regional character  brighten up the world.

noma is not about olive oil, foie gras, sun-dried tomatoes and black  olives. On the contrary, we’ve been busy exploring the Nordic regions  discovering outstanding foods and bringing them back to Denmark: Icelandic skyr curd, halibut, Greenland  musk ox, berries and water. In much the same fashion,  we continue to look out for new sources of inspiration in Denmark – and in the  rest of the Nordic countries as well – to ensure reliable sources of top-quality  produce. This goes for very costly ingredients but also for more disregarded,  modest ingredients such as grains and pulses, which you’ll taste here in new  and unexpected contexts.

Above all, we want to be thorough in all that we do. We pay careful  attention to the qualities of our culinary heritage, but we also aim to create  something brand new. We want to explore the potential of milk and cream in  modern cuisine and develop new takes on well-known and less well known types of  cereal grains. We comb the countryside for berries and herbs that others would  not bother with and work with foods that aren’t part of any system of  formalised cultivation and consequently cannot be obtained through ordinary  channels of distribution.

We do our own salting, smoking, pickling,  drying and grilling. We also prepare our own vinegars and make our own eaux de vies.  And we use state-of-the-art kitchen appliances and techniques, of course, since  we are just as concerned with the textures of our food as any other world-class  restaurant.

Where others use wine in their  sauces and soups, we consistently use beers and ales, fruit juices and fruit  vinegars for freshness and flavour. When in season, fresh vegetables, herbs,  spices and wild plants play a prominent role in our dishes. Consequently,  greens take up more room on the plate than is common at gourmet restaurants.

We feel that the cooking at noma is fairly  ambitious but then again, Nordic cuisine must possess a certain purity, an  essential simplicity, and we firmly believe that the Nordic cuisine has significant health benefits to offer as  well. All these values are reflected in our menus, in the composition and  presentation of each dish and in the planning and preparation that underlies it  all.

Vía: www.noma.dk

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