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Food: New Cuisine in Copenhagen

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


Friday, May 16th, 2008


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