The shuttle takes us from Orly hotel to the airport, then back to Berlin. A few hours of mindlessly walking around the airport, again drinking horrible coffee in the hope the "next one" will be better than the last - nein!
From Berlin to Copenhagen is a short 45 minute trip and we are treated to great weather again.
The first impressions of Copenhagen is how clean and efficient everything is. The train station is spotless, not crowded, and everyone specks English but appreciates "Takk" or thank you in Danish.
Again a beautiful city to walk around. We try a traditional bacon wrapped sausage in a hotdog bun with onion, fryed shallots, mustard, and ketchup topped with dill pickles, yummmm, I could live on them. The franchise that sells them is called "steph's" we need one in Dunedin.
Wondering down the canal following the barges and weaving through the outdoor restaurants was a treat again, beautiful.....Karen we need to come here with the kids too.
=========================================================================
It's 1.00 am in the morning now and have just settled back from a night at Noma.
Here's the link below to a quick photo vid of the food.
The menu goes something like this:
Gooseberry and elderflower
Nordic coconut
Rose hip berries and roses
Moss and Cep
Cheese cookie, rocket and stems
Pickled smoked quail eggs
Caramelised milk and cod liver
Ebleskiver @ greens
Sea urchin toast
Burnt leek
Berries and grilled veg
Shrimp and rhubarb root
Onion and fermented pears
Beets and herbs
Cauliflower with pine and horseradish
Potato and bleak roe
Wild duck, pear and kale
Blueberry and ants
Potato and plum
All this matched perfectly with wine or spirits, just amazing. The service was perfect without being formal. They work the room like a ballet. The chefs dive in and out of each other, 30 cooks flying in time, magic!!!
Click on the link if you want to see the photos, I can't do this place justice by writing or trying to cobble a video together. It is an experience, one that I am privialiged to have been a part of.
The night ends with beautiful coffee and a glass of Danish aquiver that will paralyze your liver with three sips, strong....bloody hell.
We also get a personal tour of the kitchens, out the back were they BBQ, test kitchen, production kitchens, even the pot wash and staff areas.... Brilliant staff, a few kiwis and Aussies.
They seem very open for people to starge, food for thought, all you budding Three star chefs.
We are meeting at Noma again tomorrow to go through the Nordic Food Lab, that will cap off this end of the trip then it's the thirty hours flying home.
Copenhagen, Berlin, Frankfurt, Hong Kong, Auckland then Dunedin.
No dought I will check in along the way.
No comments:
Post a Comment