From an article from the New York Times, on The coming of age of Copenhagen’s Nordic cuisine.
1. Barely a year old, Geranium won its first Michelin star in March.
2. Razor clams inside a parsley gel, topped with frozen horseradish and buttermilk at Noma. Biting into all three components produces the salty flavors of cold North Sea (the clams), a taste of chilly fields (the parsley) and a pleasing bite of winter frost (the horseradish snow).
3. At Geranium, a milk-based dessert, left, and a dish of assorted cabbages with oysters, cod and caviar, right.
Link to Article: IHT