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| Chris M with Chef Redzepi by Tom Motz |
I’ll admit it was probably completely unfair to expect anyone to guess the mystery cover photo was of barbequed cucumbers adorned with liquid nitrogen-frozen ants (and tiny flowers?), a dish served at one of the top restaurants in the world, NOMA, in Copenhagen.
In the photos section accompanying this offering I have included several other shots taken by my friend Tom Motz who recently partook of the Nordic cuisine served up by Chef Rene Redzepi. The plating is extra-ordinary and Tom described the meal and setting as up there with anything he has eaten anywhere.
The twenty courses included such things as “Nordic coconut”, Moss and cep, Flower tarts, White cabbage and samphire, Caramelized milk and monkfish liver, Æbleskiver, lovage and parsley, Burnt leek and cod roe, Shrimp and goosefoot, Radish and yeast, Cured egg yolk, potato and elderflower, Turbot and nasturtium, and even a graphic Beef tartar and ants. (Tom said the ants offered a nice acidic contrast!)
The rarified world of restaurant food at the top level may seem a bit distant and disconnected to us here in
