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10 Dishes from Noma's New Game and Forest Menu

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10 Dishes from Noma's New Game and Forest Menu

Noma 2.0 is underway with its third seasonal menu of the year, this time, celebrating the bounty of autumn with game and forest themed dishes.

Rene Redzepi is keen to point out that "this is the only period of the year when meat will play a starring role at Noma, a teal for 2, a goose for 4, leg of moose, reindeer tongue, and wild duck." And while the team have experimented with how to make whole use of any animal that comes into the kitchen, umami duck brains might prove challenging for less intrepid eaters.

However, it's not all about the meat, there are also the season's bounties like berries, mushrooms, nuts, and all of the wild plants putting in a healthy appearance.

The acclaimed Copenhagen restaurant opened in its new location back in February with a northern seafood-inspired menu, following on with a vegetables season in the summer, including the famous vegetable shwarma.

Take a look at some of the game an forest inspired dishes and ingredients below.

Game and Forest Season

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by Rene Redzepi (@reneredzepinoma) on

 

 

Warm Pheasant Salad

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by noma (@nomacph) on

 

Reindeer Tongue Skewer

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by Rasmus Palsgård (@feinschmeckeren) on

 

Chilled Pheasant Broth with Caviar and Cream

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by Rene Redzepi (@reneredzepinoma) on

 

Duck Brain

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by Rasmus Palsgård (@feinschmeckeren) on

 

Fried Wild Duck Wing

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by Rene Redzepi (@reneredzepinoma) on

 

Wild Mallard Glazed in a mushroom and quince reduction

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

A post shared by Rasmus Palsgård (@feinschmeckeren) on

 

Toffee Made with duck fat

 
 
 
 
 
 
 
 
 
 
 
 
 

The final dessert - toffee made with duck fat instead of butter. Soooo good - swipe 👉

A post shared by Rene Redzepi (@reneredzepinoma) on

 

 

 
 
 
 
 
 
 
 
 
 
 
 
 

From the test kitchen: pumpkin stewed together with morels and bee pollen and a hint of morita chile

A post shared by Rene Redzepi (@reneredzepinoma) on

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