Firstly a big thank you to all of you who listen to me rabbiting on about food. Where I have eaten. What I have been taught. My latest food toy and what I have been cooking. It is with your encouragement that I have decided to open my discourse up to a wider audience via this blog.
As we made our way to the hotel it was clear that the bicycle was king. It was also clear that they had a healthy acceptance of alcohol. We passed many bars with entertaining chalkboard signs outside inviting people to enter. My favourite was 'Let's complicate our friendship over a few cocktails'. We arrived at the First hotel27, our home for the next 48 hours, to be greeted by a sign declaring that '7 pints of beer is a meal'. This, I hoped, set the scene for the next few days.
The Hotel - First Hotel 27I will comment on places we stay from time to time. The First Hotel 27 ( http://www.hotel27.dk/website/ ) is a not inexpensive city centre hotel. It has a great cocktail bar with some very creative cocktails available. If you plan to stay here then, unless you are a night owl and party animal, avoid the lower floors which benefit from injected sub-base from the bar disco and screams from late night revellers returning to their beds. We found this out through experience on the first night and were unable to sleep until 5am only to be woken at 8:45 by the mass door slamming of the breakfast rush. To be fair to the hotel, as soon as we complained at reception they made every effort to move us. We spent a much more peaceful night on the fifth floor for our second night there.
The Restaurant - Noma
Now to the point of the visit. On the Saturday we had a lunch reservation at 12 in Noma. It was a nice day so we strolled the 1.7km from the hotel to the restaurant. A pleasant walk on the whole but a little disconcerting when you walk past a modern justice ministry building adjacent to a building site. The GPS was doubted at this point but, sure enough, just around the corner we were greeted with our first view of the restaurant.
Starter CoursesWithin minutes a chef arrived with our first course. He, and all the subsequent chefs , took pains to explain what we were about to experience. If you want to remember exactly what you have here it is probably best to record these descriptions as the menu you are presented with does not have the detail. Something else I learned through experience so you will have to suffer my descriptions rather than those from the chef.
Having marvelled at bitter weeds we recognised from our own garden and finished the course we were presented with a bowl containing rose-hips and fresh peeled walnuts. The taste was not as expected. The walnuts were as sweet as peas and complimented the rose hips. I have often eaten rose hip jelly but I had never thought of cleaning them and using them as a fruit. A new idea to add to my recipes.
Our next course arrived and I cannot remember what the accurate description was but we each had a crisp blackcurrant flavoured case filled with cream and pollen wrapped in rose petals. I could have eaten a box of these light delicacies.
By now, I was so caught up in the taste adventure that I almost forgot to take a snap of the next dish. My wife had already tucked in to the Moss and Cepes before I had time to focus. The reindeer moss (white in the picture) had been deep fried and sprinkled with powdered cepes. This delicate mat was dipped into the accompanying crème fraiche. The crunchy moss worked well with the creamy crème fraiche.
Cod livers and milk