Menu From "World's Best Restaurant": Looks Like Mostly Crap That I Wouldn't Eat

[listopencil]

This is what a full meal looks like in the world's best restaurant

Today 7:34am

Rapper and food TV show host Action Bronson just posted an Instagram reportage of a meal in the best restaurant in the world*—Noma, in Copenhagen, Denmark. 24 courses with ingredients that go from flowers and sea urchin to ants and grasshopper.


Noma has been named best restaurant in the world several times already. Its food is based on the search of the best local ingredients to cook them and present them with extreme care and respect. A full meal at Noma is around $280.



* Of course, "best restaurant in the world" is an arbitrary title by one publication—the British magazine Restaurant. But it's definitely one of the very best in the planet.

[suzzer99]

I like watching shows where people eat this stuff so I don't have to.

[RealSNR]

Originally Posted by Mennonite

Half the world eats bugs because they haven't got anything else to eat. When your only options are a grub worm or your own foot, the grub worm starts looking pretty tasty.


Give these people a couple of In and Out Burgers and a TGI Fridays and I'm pretty sure Kentucky Fried Caterpillar won't stay in business too long.

It may have been that way centuries (****, even millennia) ago for those people. But soon you start to develop a culture around the food you eat out of necessity.

Like NewChief said, whose bright ****ing idea was it to eat the milk from an animal after it's been left out until it smells awful and becomes solid? Nevertheless, yogurt and cheese and all that shit has been around as a part of food culture since the earliest shepherding civilizations. What's really the difference between that and eating ants?

[Ragged Robin]

the **** is wrong with these people

[Saccopoo]

Originally Posted by Reaper16

Redzepi literally invented New Nordic cuisine. If those dishes are what you expect then his influence speaks for itself.

It's also not about "art conceptualization." Redzepi's food is about true sustainability. Nobody before him was cooking with sea grass, chickweed, wild sorrel, ransom flowers, etc. He's piloted true innovations in preserving, fermenting, and drying. It's all about taking foraged ingredients and seeing how many different ways you can eat them.

Foraged...the latest trend concept in nouvelle cuisine.

I think it's cute. It's trendy, hip and the chefs who are doing it are getting solid publicity for it due to the sustainability focus.

I think it's somewhat of a reaction to distance the food from the molecular gastronomy crowd that is/was popular of late.

I don't know Redzepi and his methodology, though I know of him. Perhaps because of my own internal negative reaction to the new forage crowd just because of the explosion of publicity that this style of cooking is currently receiving. Perhaps because I'm still working through, checking out the molecular guys like Ferran Adria. Perhaps because I'm a geographical traditionalist, though it seems that Rene is employing a lot of that area's natural gastronomical tendencies in his dishes.

I do like what you said about his use and advancement of preservation techniques, though I'm sure that many of these are moderizations of past and present long term storage concepts. (Human society prior to the implementation of refrigeration...)

[el borracho]

I would try anything once- I've had deep-fried shrimp heads; tripe; liver; hell, I actually ate a live termite a couple of months ago- but I wouldn't pay to eat that stuff. I've had way too much socialization to enjoy most of that menu.

[Simply Red]

Have any of you tried eating a bag of dicks? .. at this point you may as well try that popular CP mantra.

[Big Poppa Payne]

Originally Posted by Simply Red

Have any of you tried eating a bag of dicks? .. at this point you may as well try that popular CP mantra.

I ate a bag of dicks once, it wasn't as bad as you'd think it would be.

[Gonzo]

Originally Posted by Big Poppa Payne

I ate a bag of dicks once, it wasn't as bad as you'd think it would be.

You want seconds?

[the Talking Can]

"i don't understand it" = "it must not be good"

[Reaper16]

Originally Posted by Saccopoo

Foraged...the latest trend concept in nouvelle cuisine.

I think it's cute. It's trendy, hip and the chefs who are doing it are getting solid publicity for it due to the sustainability focus.

I think it's somewhat of a reaction to distance the food from the molecular gastronomy crowd that is/was popular of late.

I don't know Redzepi and his methodology, though I know of him. Perhaps because of my own internal negative reaction to the new forage crowd just because of the explosion of publicity that this style of cooking is currently receiving. Perhaps because I'm still working through, checking out the molecular guys like Ferran Adria. Perhaps because I'm a geographical traditionalist, though it seems that Rene is employing a lot of that area's natural gastronomical tendencies in his dishes.

I do like what you said about his use and advancement of preservation techniques, though I'm sure that many of these are moderizations of past and present long term storage concepts. (Human society prior to the implementation of refrigeration...)

It is no coincidence that Noma was the restaurant to take El Bulli's spot. Ferran Adria's hundreds of innovations & definitions & re-definitions of molecular cooking gave way (as you said -- a reaction to) to New Nordic. The foraging trend in American dining -- the race to see who can be more locavore -- is the typical blustery American iteration of Redzepi's deep influence. Just as most cities have one or two bad molecular restaurants from some dude who, like, staged at Alinea for two days, most cities have one or two restaurants that try to mimic New Nordic's approach (and even flavors) but miss the mark entirely due to lack of understanding of flavor.

As Adria kept changing his cuisine over the years, as has Redzepi. Bugs are a recent development for the Noma kitchen, for example. Like all the great innovators in gastronomy, he doesn't seem satisfied with what he's done so far.

And, yes, you're right that Redzepi is looking to the past as influence for his preservation lab. Seems like the right place to look.

[Kaepernick]

Da fug?

Best restaurant according to some panzie ass pillowbitergotty elitist international troglodyte. Give me a cheeseburger any day.

Looks like I will just have to suffer through a "crappy" meal like this.

[Just Passin' By]

Originally Posted by Kaepernick

Da fug?

Best restaurant according to some panzie ass pillowbitergotty elitist international troglodyte. Give me a cheeseburger any day.

Looks like I will just have to suffer through a "crappy" meal like this.

The average American taste buds don't get nearly enough of a workout. We're basically a 3 meat nation (beef, pork, chicken), and we don't experiment nearly enough. There's a whole world of different foods out there. Try it.

And for those of you who like "Mexican" food, they're going back to bugs, too.

http://www.washingtonpost.com/world/...3ab_story.html

Personally, I'm more into the molecular playground than the edible exoskeletons, but that's just my preference.

[GloucesterChief]

That is true. I wish more goat, lamb, and mutton were available. DC I could get goat and lamb pretty easily but expensive at the halal markets. Down in Houston I can get venison and wild boar at most butcher shops.

[alpha_omega]

* Of course, "best restaurant in the world" is an arbitrary title by one publication—the British magazine Restaurant. But it's definitely one of the very best in the planet.

Note: do not read this magazine.

[Clyde Frog]

WRONG!

WIN! - 'MERICA (but yes, really this is so much more win than eating ****ing flowers wrapped in flat bread its sickening)