"Langoustines and Sea Flavors". The "dirt" is rye bread crumbs; the creature is a sautéed langoustine; the green dots are an oyster–parsley emulsion. Redzepi also serves live shrimp and oysters steamed in seawater.
From renowned Noma Restaurant, in Copenhagen
"Smoked Quail Eggs" by Rene Redzepi, Noma. Yes, that's really hay, and it's listed in the ingredients for the recipe. The scent of freshly burned hay is essential, imparting atmosphere to the dish and the whole dining room.
Inside Copenhagen’s Noma Restaurant At Noma,...
Great color. Food on a #DarkBackground, again. LOVE. Lav mad som noma derhjemme - Gastro