Noma

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NOMA ❤️ #noma #copenhagen #blownaway


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Noma är liiit jag lovar #alltsomvigördetärbaralallabror


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С грядки на стол🍴

Шеф-повар как управляющий кухней должен досконально знать все процессы, происходящие в пределах его зоны ответственности. В частности, это касается и продуктов, не только их качества, но и происхождения. Сегодня многие выдающиеся шеф-повара скептически относятся к такой модели закупки продуктов, при которой ингредиенты проезжают полмира до места назначения. Именно поэтому многие прибегают к собственному производству.

Сегодня ферма при ресторане уже не столь экстравагантный ход, как, например, десятилетие назад, но все же сельское хозяйство требует много сил, времени и знаний. Чего только стоит добиться желаемого размера или цвета овощей с помощью селекции. Поэтому многие рестораторы выбирают более простой путь - находят фермеров, которые смогут подстроиться под их нужды и выращивать необходимые объемы нужного качества.

Но вернемся к ресторанам, содержащим собственное хозяйство. Закономерно, что многие из них встают на путь zero-waste, то есть стараются производить как можно меньше отходов, а органику используют для изготовления удобрений. Например, ресторан Blue Hill at Stone Barns (@bluehillfarm), шеф которого следует именно этой концепции и использует в меню все больше овощей и фруктов редких сортов. Он даже запустил программу сотрудничества с другими рестораторами и селекционерами, чтобы те имели возможность подобрать сорт под любое желание повара.

Ну и зачем далеко ходить. Шеф-повар Антон Абрезов (@abrezov) недавно открыл ресторан @commons.rest, концепция которого заключается в сотрудничестве с местными фермерами и небольшими производствами, а также в сезонном меню с использованием свежих локальных продуктов. Как видите, это абсолютно реально даже в России. До собственной фермы, конечно, дело пока что не дошло, но кто знает😉

Как мы уже сказали, шефы, открывающие фермы при ресторанах, руководствуются тем, что хотят получать продукты того качества и свежести, которые им необходимы. Со временем такая деятельность затягивает, несмотря на трудности. Кроме того, это отличная демонстрация серьезности вашего подхода к делу и способ привлечения гостей.

#RiveraPeople


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noma seafood season🐠
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seafood platter
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marinated sweet shrimp
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cured turbot
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medium rare blue shell mussel
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cod bladder simmered w/ quince
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cod tongue schnitzel
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boiled brown crab on flatbread
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cardamom scented sea star
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chocolate cod skin


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At Noma yesterday. James Spreadbury, our maitre, took great care of us. Thanks Jimmy for the reccomendations. @passionegourmet @winetip_milan #chateauyquem #laloubizeleroy #domaineprieureroch #champagnebeaufort @noma_restaurant @jocelyn_tastytrip @jspreds


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TKO🤯🤯🤯


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This has to be the most beautiful restaurant in the world. When you come onto the grounds you enter utopia. We came for the vegetable season and the first course was a butterfly constructed of nasturtium petals and bee pollen - that’s a vegetable 🌺🐝 @reneredzepinoma


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Noma


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Noma


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New Noma with garden by @pietoudolf buildings by @big_builds and interior by @studiodavidthulstrup


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And our super cute and talented waiter and guide on Noma service from Italy.


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From a unforgettable afternoon at Noma.


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Butterfly, Good looking but great taste as well...at Noma, Copenhagen. @reneredzepinoma @passionegourmet


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When you order an eight course dinner at a restaurant (me), and you are not sure you can handle it. But you eat it all because it is expensive, and too fucking good


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Its a insta thing...
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#noma #serragghiabiancozibibbovinosecco #serragghia


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Time for my second vegetable season at #nomacph - a refreshing berry, tomato, and herb soup #tasteofsummer


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Evaporating supercritical meadowsweet extract through virgin rapeseed oil for game season desserts.


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Preserved green walnuts are a delicacy in some of the oldest agrarian and complex civilizations on earth. Some of the world's longest lived continuous civilizations have persisted to this day from the Zagros mountains up to the Caucuses, in what’s now modern day Iran, Armenia and Georgia. No doubt, the harvest of nuts in ancient times was a worthwhile boost of fat and nutrients in prehistoric diets. No wonder they’d seek to preserve the treats, both late in the season and early. ⠀

If you catch walnut trees early enough in the summer, their nuts still won’t have developed their tough shell (pericarp) and the juicy, almost gelatinous centre can be eaten along with the tough outer flesh, should you know how to treat it. Being inspired by these Mesopotamian traditions, using the Danish trees we had at our disposal earlier this summer, we tried out a few different methods. ⠀

When raw, the flesh of green walnuts are extremely tannic and bitter (which makes sense for the tree, to deter animals from eating its underdeveloped seeds). As such, they need to be leeched before being processed. Poking the flesh, we tried soaking them in plain water for 10 days to ferment, while also holding them in both alkaline solutions and salt water and changing those liquids twice daily for the same period of time (which made for some very neat and colorful performances thanks to the reactions between the tannins and calcium hydroxide). ⠀

The ones held in saltwater and the base fared best. Afterwards, they were sun dried in our greenhouse for 48 hours, before being braised in various mixtures. Honey and water, pinecone syrup, pumpkin vinegar with roses—until either candied or tenderly pickled. They all had their qualities, but being candied in the dilute plain honey probably let the flavours of the walnut shine through the most, which transformed completely via fermentation. No longer were they bitter, but tones of cinnamon and allspice came out of them as if from nowhere. The tests took so long that unfortunately we missed the season, and what was left on the trees became too hard-shelled for this process. But least we now know what to do for next year!

Stay curious.


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Calendar year at Noma 2.0 is divided into 3 seasons. Vegetable season was our preference from the beginning. Why? Everytime we visit such a great restaurant, vegetable dishes tend to be more interesting. What we have experienced today was far beyond our expectations (we have visited Noma also in 2013). It is thrilling to see how @reneredzepinoma pushed this legendary restaurant to another level 🚀 #lifetimeexperience #noma #restaurant #copenhagen #denmark #finedininglovers #michelin #worlds50bestrestaurants #vegetableseason #gastronomy #foodtrip #reneredzepi #perfection #artofplating #traveltips #foodie #dinnerwithfriends


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Alternate covers for Foundations of Flavour: The Noma Guide to Fermentation... About 2 years ago the bang-up team of @atelierdyakova and @paulatroxler designed samples for the look and feel of the book with @artisan_books, drawing on inspiration from classic Cold War era science texts (see the last three pictures for reference). They strived to parlay a familiar and instructional tone with a just-off-kilter and imaginative illustrative scape that captured noma’s inventiveness in a way it hadn’t been before. We fell in love with the direction and think many people out there have too. The book is something we feel will stand the test of time, which now, almost a year into its release, already counts tens of thousands of fans among amateur and professional fermenters alike, the world over and in 7 languages—inspired by the possibilities of the craft. Can’t wait to see what the future holds! (There were numbers on those mockups for a reason after all...)


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@birdman hand rub


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Wegetables For Dinner.


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Wow! Thanks @nomacph and @reneredzepinoma for an amazing dinner! #3michelinstars


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Truly the most incredible dining experience with the best crew!
Breathtaking, stunning, thought-provoking, tears were shed.
Thank you @reneredzepinoma and the inspiring team at @nomacph 🙏! #noma #pinecone


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#dessert


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14 hours in copenhagen. naturally, mold courses, noma, scooters, and study abroad friends were made.


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#BestBdayEver 💓 I don’t think anything could’ve topped enjoying the most phenomenal dinner prepared by the insanely talented, hardworking, and friendliest chefs @nomacph, in the super hyggeligt @big_builds Noma 2.0 building, overlooking @copenhilldk - with the best company @brian.sipsey. Thank you to all who made this trip around the sun extra special. Shoutout to my cubby @robmcc0 for making this bday wish come true 😘✨ .


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