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Instagram photos and videos at Noma

Have a taste of the northern seas with this seafood platter at @nomacph 🐚: venus clam with purslane - Norwegian sweet cockle with fresh cream - razor clam with preserved hazelnuts - carpet clams with sorrel and quince 🇩🇰⠀ .⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀ .⠀⠀⠀⠀ 📷@reneredzepinoma⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀ .⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀ .⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀ .⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀ .⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀ #michelinguide #michelinguidenordic #nordicfoodweek #michelinrestaurant #michelinguidefood #michelinstar #denmark #copenhagen #noma #reneredzepi #seafood #clams #purslane #cockle #cream #razorclams #hazelnut #sorrel #quince #finedining #tasty #gourmet #foodie #foodphotography#foodgram #food #foodpic
I had the pleasure of being profiled in the hometown staple rag this month. I used to scour the restaurant review listings in @torontolife as a young cook; fitting that my story’s told here. I no longer have to write my memoirs. Big thanks to old-friend and photographer @dan_neuhaus (check him out...) and new-friend @cnutsmith | Link in bio.
Though we are called the Fermentation Lab, our work goes far beyond producing ferments.  We are in the business of preserving and utilizing as much of an ingredient as we can.  Not everything makes the menu though, but we discover some fascinating things along the way.  Last year for game season, we implemented various techniques in order to make the most out of the beautiful venison that was available to us. Some of which Included garums, pastes, charcuterie, and everything in-between.  Here we have a fun process that didn’t make the cut but was too delicious not to share. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ We decided to treat the venison heart in the manner of a smoked roasted ham.  After we cleaned and rinsed the heart, we brined it in a forest inspired liquid. First, we dissolved 5% salt, 2.5% pink salt, and 1% sugar in enough water to cover the hearts.  We then utilized the extraction power of our ultrasonic homogenizer to push flavor from chipped juniper wood into the brine, treating it like an infused tea.  We knew the sonicator could extract what we needed quickly, but steeping the wood into the brine at 60C overnight works as a great alternative.  Once the juniper wood tea was made, we steeped in 0.05% Douglas fir and 0.01% each of kombu, lemon thyme, artic thyme, and juniper berry.  We submerged the hearts in the brine for 5 days in the fridge. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ Once the hearts are brined, we cold smoked them with hay for 4 hours giving them a smokey aroma without being overpowering.  We cooked the hearts sous vide at 65C for 1 hour to preserve as much of the moisture as possible.  Any longer the heart texture becomes too soft and becomes irony in flavor.  Once the hearts are done they are dried with a towel, then brushed in a syrup made of reduced Plum Kombucha.  We roasted the glazed heart at
Thank you to the entire noma team for the hard work and effort, and earning two stars in the Nordic Michelin Guide 2019! ❤️🤩👏🏻🎉😀🎊
I believe we’ve found our holy grail of cooked seafood: hot smoked and barbecued king crab....wauw, the juices, it’s like biting into an apple. And the deep shellfish flavor, layers of ocean umami. The taste is so Sweet, like fresh cooked maple sirup. 🤯🤯
Some highlight dishes from new Noma's seafood season, that started this week. Seafood platter: carpet clam, venus clam,Norwegian cockle, razor clam; cured fresh water perch; sea urchin and molded barley; salt cod pie; boiled brown crab and flatbread;hot smoked, then barbecued arctic king crab; crab salad; salted&dried berries from summer. (Swipe for the behind the scenes videos) @nomacph @reneredzepinoma @starvefood @jspreds #instaluxeat
Verities of preserved flowers from our garden. (6 months old)
Words cannot explain, you have to try it for yourself ❤️ (it’s increeeedible) #nomaocean #noma @nomacph @reneredzepinoma
So many awards being presented tonight... and this place, and this group of people more deserving than ever! Feel so fortunate to be a part of this incredible team, at this incredible time! No doubt in my mind, @nomacph @reneredzepinoma is worthy of at least 8 stars in my book!!!!! ⭐️⭐️⭐️⭐️⭐️⭐️⭐️⭐️
@nomacph in #copenhagen receives two #michelin Stars following it's move to an ex-military warehouse on the outskirts of free-town Christiania!! The new #big_builds designed #restaurant space invites diners on a journey through #nordic building tradition & materials, making the environment an integral part of the culinary experience. Congrats!! #bignoma Photo by @coast_studio NOMA on big.dk
Самый лучший, самый вкусный, самый незабываемый ужин. Спасибо @nomacph ❤️ #perelmanpeople
Все Вы, наверное, знаете историю, о том как я стояла больше года на бронь в @nomacph и благодаря @polishchuuuk и @diegopradovs попала туда за пять мин 🙏🙏 Ресторан Noma в Красном гиде Мишлен оценён в две звезды из трёх возможных. 26 апреля 2010 года признан «лучшим рестораном в мире» по версии британского журнала «Restaurant», в 2011 году возглавил список из 50 ресторанов по всему миру, составленный более чем 800 экспертами, ресторанными критиками и поварами (википедия 🙏🙏). Я очень волновалась перед тем как идти😅 Меня пугали вопросы про аллергию, меня пугало то, что я не всё смогу съесть 😂😂 Я взяла с собой таблетки от аллергии и пошла!(я не шучу!). Увидев место, где находится ресторан, немного прозрела😊канал, лодки, поле и люди, продающие стулья 🙈🙈 Потом я сделала первый шаг и попала в рай ♥️ Рай еды. Все, что я ела, приводило меня в дикий восторг(оргазм слово неприличное 😂), блюд было много, все блюда выносили повара неземной красоты☺️; все это происходило как во сне😂😂 Миллион поклонов всей команде ресторана @nomacph за их труд и заботу обо мне на протяжении  всего ужина 😘😘Но самое главное, что я поняла, это
This morning I’m reflecting on last night’s dinner at Noma, and I can’t help but still feel so excited. Wow, what an inspiring and original meal. I felt an extreme amount of energy from everyone in the restaurant, everyone running and pushing and the food sooo delicious and thoughtful. It was great to be able to feel that as a guest and to taste that in the food! I have so much love for this restaurant and big respect to all the staff there who are making it what it is. Thank you @reneredzepinoma and team @nomacph for a truly unique and unforgettable evening 🙌🏼🙏🏼❤️💫
I hadn’t been back at @nomacph since their big move. Having seen the raw, untouched space prior to construction, I was in complete awe of the transformation. Incredibly beautiful wood, glass and concrete design with elements of the kitchen reminding me of their pop up in Tulum a few years ago. Noma 2.0 is huge! Feeling more like a gastronomic campus! - They’re in the midst of their Game & Forest Season which was unlike anything I expected; striking a perfect balance of meat and plant life - and some delicious ants too!! Can’t wait to be back for their Seafood and Vegetable seasons😉 - Thanks to all the gang for the warm hospitality and especially @lukekolpin for the great tour! Till next time...
11. Dansk ost och tryffel. Med lite annat. Bäst hittills.
seafood platter 2.0 _ Noma (2019 February) Copenhagen, Denmark 2nd visit _ #big38dineout #big38dineout_dk @nomacph @reneredzepinoma
The warmest (and driest) of welcomes to one of the most memorable meals of my life.  Thanks to @reneredzepinoma and @nadinelevyredzepi for inviting us to dinner last week and to the team @nomacph for all that you do: I left inspired; with a fuller mind and heart then belly ❤️ #tbt
'Tis the (seafood 🦀) season. Happy Holidays! 📸 c/o @volkskrantmagazine
Day one at @hartbageri with @itsschool_man!!!
Congratulations @nomacph ⭐️⭐️ #michelin . . . #nomacph #arvcollection #brdrkruger
With the master of fermentation! @david_zilber @nomacph  thank you so much for opening my eyes to different techniques! #fermintation  #noma #cheflife #amazingfood
Noma seafood season, extremely creative and so so tasty 😋 @reneredzepinoma @nomacph
Some of the amazing dishes from my last trip to @nomacph with my bros @sam_layzell @steve_byrne_tattoo thanks to @jspreds and everyone for the best times always
Smashing dinner at @nomacph yesterday! And thanks for making me believe Everything is possible
Visiting noma my favorite restaurant @reneredzepinoma #noma #copenhagen #denmark #shayalifejourney #shayaincopenhagen
5000 pumpkins later, and now time for a small holiday. Thank you for a great season 🎄#noma #gameandforestseason #lavenderfuckup 🧡
Thank You @reneredzepinoma and the entire @nomacph team for welcoming us , unprecedented Hospitality, delicious +insanely fresh + creative +playful cuisine . Love 👏🏼👊🦀
Congratulations Team.
Go check out @nomaferments to see my debut as a hand model and to learn about these beautiful little treasures!!! 🌸🌿🌼🌱
We recently got a behind-the-scenes look at one of the world’s best restaurants, Copenhagen’s @nomacph. The visit was an inspiration and education from the moment we walked in. Stop by stories to see more from our surreal visit.
One year ago, 12.04..and what an amazing year it’s been creating our new home!
Нома.  Как много в этом звуке.  Для сердца каждого слилось. Увы, не всё в нём отозвалось.  Долго я собиралась с мыслями, игнорируя многочисленные вопросы в директ, и вот наконец-то готова поделиться впечатлениями. Постараюсь быть краткой.  @nomacph - гениальный проект, но не во всём. Итак, по порядку.  11 зон, включающих в себя парники, площадки для экспериментов, комнаты для ферментации и копчения, заготовочную и открытую кухни, основной зал, библиотеку, мини-кухню с обеденной зоной для команды и т.д.  Интересным фактов является то, что из огромного количества сотрудников, работающих в Noma, зарплату получают лишь 20 человек. Все остальные- просто стажёры. Их топливо- желание развиваться, их вознаграждение- опыт.  Первым человеком, с которым мы начали контактировать, был шеф-сомелье. Что для нас вполне естественно. Шли мы в общем-то зная, что винная карта нас не вдохновит, а прийти со своим вином, заплатив даже серьёзный пробковый сбор, воспрещается. Так что первые 30 минут были потрачены лишь на то, чтобы определиться, что же всё-таки окажется в наших бокалах. Кстати сказать, они здесь тоже
Private dining room at Noma. Lots of herbs, moss, ants, duck and reindeer. Amazing service, but felt a bit like being in Indiana Jones and the Temple of Doom! All natural wines as well! 🤔🍽️🍷
Z tego roku zapamiętać - jak się spełnia jedno marzenie to za rogiem czai się jakiś kataklizm. Jak się dobrze czujesz w środku to zaraz wywali ci jakiś ból w ciele. Byleby z masłem, kołdrą, asaną ryby (ulubiona!) i pszenno-żytnim od Waleckiej. #2018
A big THANK YOU to everyone I’ve met through noma these 6,5 incredible years. I’ve grown and learned so much, both professionally and personally, from so many of you. Another thank you to everyone for the messages. Its all a little overwhelming.  Now it is time for a little change. I will be travelling from tomorrow and the best way of getting in touch will be through lars_korby@hotmail.com  Hugs 🤗
Surreal. Copenhagen rules
Last Saturday, I did my last shift at Noma, in this beautiful dining room. It is really hard for me to find words to describe how much those two and half years has been incredible.  Being part of the old restaurant, going to Mexico and throwing a crazy restaurant in the jungle, and most of all this year. Being part of the opening of Noma 2.0 has been the craziest experience of my life. Thank you everybody that have been part of my ride at the best restaurant in the world. I learned so much about service, hospitality and found a new place that I can call home. Thank you so much @nomacph
“Surfin’ Bird”🦅 #thetrashmen🎼🎙 : Game(Menu) - Set - Match By @nomacph & @reneredzepinoma ‘s Squad 🏸🥇🙌🏻 My Review Soon On @cookincmag 🤟🏻 #staytuned🔜