Warm salad @nomacph with all sorts of herbs and greens as well as sunflower seeds .
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Reindeer tongue skewer with pine shoots and a black pepper-like spice on top @nomacph - apparently, the most fatty part of the reindeer is the tongue, in particular the back part of it. The tongue was just briefly seared and had a firm and at the same time melting texture. Very delicious! .
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Wild Mallard ? glazed in a mushroom and quince reduction. The meat was super juicy and had a nice firmness to it. A very nice meat serving @nomacph .
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The game and forest season @nomacph is on. This dish was among my favorites: a clear, shiny and cold pheasant broth turned into jelly was topped with White Sturgeon caviar @rossinicaviar and whipped cream. The elegance of this dish is hard to describe. The cold, intense broth, the salty and creamy caviar and the light cream in combination was just an amazing experience. Texture is a keyword at the new Noma. It adds so much to the perception of the individual dishes. Bravo! .
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Yes, this is an entire duck wing served @nomacph as a part of the new game and forest season. The edible bite comes from the breast, which has been dipped in batter and fried. So good! .
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The game and forest season @nomacph takes off today (read my review via link in bio). I was one of the lucky "guinea pigs" who got invited for the trial dinner. Among many amazing dishes this duck brain served in its own skull stood out as the most remarkable one. To make the setup complete, you get a spoon made of duck tongue to scoop out the soft, delicious brain. Excellent! .
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#foodie #foodies #foodporn #instafood #food #hungry #foodart #theartofplating #eattheworld #lefooding #gastronogram #dailyfoodfeed #luxury #noma #nomagameandforest #copenhagen #worlds50best