The last internship days were quite intense. We had to clean Noma, dispatch the most important equipment to Japan, and meanwhile also pack our own stuff and mentally adjust to a separation from Copenhagen. In one of the last days I had the incredible pleasure to have lunch in Noma. I will skip the presentation of the menu consisting of twenty-five dishes, because such reports can be found on many great blogs, including polish blogs. For me, after 3.5 months in the kitchen, coming to the restaurant as a guest, was a completely new and very interesting experience.
It was fun to get out of the kitchen, dress in normal clothes, go to Noma and sit at a table number 8, if I remember correctly.
The four of us ate lunch – I and the other interns: Sam, Marco and Ivan. While we were sitting together at the table and waiting for the first dish, we started sharing our experiences, which basically were very coherent. I have previously described the interior of Noma, which is the essence of Scandinavian design. Despite the pouring rain outside the window, which at one point turned into a wall, we were calm and relaxed.
A glass of champagne was brought to the table, and then the first dish, then another and another. With every bite we were delighted more and more by the taste of the food, while we were describing our experiences. We also had the opportunity to try the juice section, which I think everyone of us dreamed of. We all agreed that the apple and pine tree needle juice is second to none.
For boys the best dish was the main course, which is grilled wild duck served with cabbage leaves dipped in horseradish juice and beef garum. They all agreed that even flat bread with truffle served to the course couldn’t compete with the duck.
For me, there were a few favorites: a blackcurrant ball stuffed with yoghurt, kombucha and flower pollen surrounded by marinated rose petals, and it’s not because the production of the components of this dish belonged to my section for almost two months. I also must praise dried cabbage leaves sandwiches with a paste of watercress and salicornia with squid garum and rhubarb oil. But really, I fell on my knees in front of a roasted pumpkin with white sturgeon caviar, beech nuts and kelp in and koji and butter emulsion.
Lunch at Noma was a beautiful and simple feast and also a summary of my hard work. But it was not my last meal, because I worked for a few days more. After the last evening service at 2 am we cleaned the restaurant. After leaving Noma there was a hotdog stand waiting for us, which you can see a lot throughout Copenhagen. Imagine, that this one came especially for us. Because I don’t eat meat I took bread with additives and said goodbye to my new friends that I hope to meet soon.
Meanwhile, it’s time to go back to the reality crossing my fingers for the great adventure of Noma, which will begin soon in Japan.
あ り が と NOMA!
Text and photos: Maria Przybyszewska
The sponsor of Maria Przybyszewska’s report from the stay in Noma is HERMES, a manufacturer of functional water taste. www.hermes-amita.com.pl
ARIGATO NOMA!
