A run through of meal presentations for the 15 servings at the 2-star Michelin restaurant Noma in Copenhagen. Menu for that evening:
Apple of the season
Fresh sliced scallop
An autumn platter
Radish pie
Natural fermented bread of Øland wheat and hulless barley
Milk curd with fresh walnuts and parsley
Sea urchin and cabbage
Langoustine, onion and lavender
Butternut squash and barley
Steamed king crab and egg yolk sauce
Charred greens with a scallop paste
Whole roasted duck
A dessert of potatoes and plums
Black currant wood ice cream and roasted konini
Chocolates and egg liqueur
An awesome experience, half food celebration, half art performance.
