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oro Avocado Garden Tartlet ( rice flour tart, tuna, avocado, caviar, shiso, cress, nasturtium)
Artichoke Heart and Asparagus with Sauce of Snap Peas and a Barely Cooked Cured Scallop Montauk Shrimp and Trumpet Mushroom Tom Yum
Dry Aged and Cured Sea Bass Steam Roasted in Fig Leaves, Turmeric Jasmine Rice, Ginger, Chili and Herbs
@nomacph It is more than an understatement to say that the team at Noma has worked so incredibly hard on this menu. The entirety of this meal was inspiring, intriguing and delicious. The lens through which they pushed the boundaries of our edible landscape was a lucid and intentionally meandering discourse that told a story of our familiar surroundings from the mountains to the coast. I applaud and thank the entire team, it was a beautiful experience.
Bagelhaim
Dough is a 48 hour Koji/Yeast hybrid levain. They symbiotically work together, Koji eating the starch to create sugar and the yeast eating the sugars!
