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Noma @nomacph
seafood menu at entrance @nomacph
flying octopus @nomacph
Faroe island sea snails 5 hours confit liquid & dashi & hen of woods mushrooms & pickled herbes and seeds from 2017 @nomacph
multi personality Venus clams & reduced cucumber juice, butter and black currant oil as fudge
Christian Tschda, Himmel Auf Erde Weiss, Austria 2016 @nomacph
Steamed mantles of mussels & tartare of rest with smoked butter @nomacph
Norway shrimp heads / tartare of the shrimp with gooseberry & dried fish broth crisp & last seasons dried fruits @nomacph
Cured egg yolk and trout roe & crispy salted plums & pumpkin seeds oil @nomacph
Jellyfish (squid and seaweed jello) & lumpfish roe & pickled seaweed tasting & dried shrimp @nomacph
the rare (one barrel produced per year) - Boulanger & Allante, phenomaynal, Chardonnay, jura 2014 @nomacph
counting the years @nomacph
Scallop and it's roe & mussels and vegetable reduction @nomacph
Super old mahogany clams & black currant capers & salted goose berry & black currant wood oil @nomacph
Wild oyster & gooseberry & mini wasabi leaf and flowers @nomacph
Sea urchin & fermented and peeled pumpkin seeds & rose water @nomacph
Razor clams & pickled herbs and seeds & clam water @nomacph
Sea cucumber skin chicharron & dehydrated sea cucumber roe & kelp whipped cream @nomacph
Ton Rimbau, Porcellanic VI xarel-lo, penedes 2011 @nomacph
wine room & sunlight @nomacph
Ragu of 50 years horsemussel from Faroe island & preserved plum tomatoes & aromatics & sourdough crumbs @nomacph
Squid & seaweed butter @nomacph
Fermented barley and arctic thyme oil confit sea snail & horseradish butter and rhubarb & rose petals dehydrated with seaweed dashi served in bees wax bowl @nomacph
Cheeks & fin & jowl & eye of cod grilled & brushed with spicy ants paste and mushroom and fennel sauce / dippings of ant paste & horseradish milk & saffron and fennel @nomacph
Grilled ramps brushed with dried scallop paste
@nomacph
Cod cheek grilled & wasabi flowers & cod sperm & watercress & chanterelles paste on seaweed flat bread @nomacph
small preview of the veggie season to come - tempura of butterbur with thyme and beer batter @nomacph
Terada honke, daigo no shizuku, brewed using bodaimoto method, Chiba 2017 @nomacph
Pear fermented like black garlic for three months mixed with bees wax as shell & filled with kelp ice cream & beet and bilberry @nomacph
Cloud berry & yogurt sorbet & baby pine cones confit for 3 hours & rose oil @nomacph
Sugar kelp tart & pine & oyster crisp @nomacph
Plankton cake & black currant & rose & juniper @nomacph
main kitchen @nomacph
Prep kitchen @nomacph
removable glass ceilings for possible future reconfiguration @nomacph
some koji buttermilk fried chicken for family meal? @nomacph
so much peaso! @nomacph
pet shop @nomacph
future bakery @nomacph
Veggie season prep @nomacph
future sauna site @nomacph
one for the road - l'Anglore, Tavel Rhone 2010 @nomacph
that's it @nomacph
