Noma visit

By Paul Fulford on Mar 30, 09 09:36 AM

Inside the container, shaped and painted to to resemble an egg, was hay on which sat the yolk of a quail's egg that was firm enough to pick up yet proved to be perfectly runny when eaten.

The flavour was extraordinary - the richness of the egg given layers of complexity by being smoked over hay and then pickled in rose hip vinegar.

Here was stunning technical prowess allied to imagination underwritten by an ability to mix flavours and textures that might seem odd, but work brilliantly together.

These were traits experienced time and again during a seven-course tasting menu at Noma in Copenhagen on Saturday.

A combination of raw shrimps with tangy red currants and a light chlorophyl sauce, for instance. Or beef tartar with wood sorrel, tarragon and a juniper dust. Or a startling dessert of walnut powder, ice cream, dried cream and berries.

Each and every dish creates a sense of theatre. But more than that they please the senses. This is modern cooking which pushes the boundaries and in do so creates an unforgettable culinary experience.

Already the holder of two Michelin stars and judged the world's tenth best restaurant, Noma is creating a worldwide buzz. It's easy to understand why.

Simply brilliant.