![reneredzepi-100209-3](http://farm5.static.flickr.com/4038/4349153762_b9ab7af3a8.jpg)
I was at a fantastic lunch yesterday - hosted by the Danish Landbrug & Fødevarer which is basically the organization for Danish meat. They had invited René Redzepi to Stockholm and I was very excited about going. See, René is the chef at Noma in Copenhagen, which is definitely one of the hottest restaurants at the moment.
![reneredzepi-100209-2](http://farm5.static.flickr.com/4053/4348405377_ff5900c2a1.jpg)
We got four dishes, and René talked a lot about his thoughts on Scandinavian food and cooking - very interesting! I am however not at all good at understanding Danish - I got some of it, but certainly not all. A lot of people think that Scandinavian languages are all the same - that's not true at all. Similar, but certainly not the same. And there are a lot of differences, as well. In either case, René was very nice and friendly, and certainly a charming guy.
![reneredzepi-100209-5](http://farm5.static.flickr.com/4027/4348405573_df4187b171.jpg)
Now- the food! We first got two small dishes - the aebleskiver you see up top, which are essentially round little pancakes. They are filled with a ball of pork rilettes, and dusted with a vinegar powder.
![reneredzepi-100209-4](http://farm5.static.flickr.com/4007/4348405519_4eb06433f9.jpg)
Also these, crispy pork rinds (or crackling) dusted with lingonberry powder. It was served with a delicious smoked cheese dip.
![reneredzepi-100209-6](http://farm3.static.flickr.com/2791/4349153942_947f4f1ce3.jpg)
The chefs huddle to plate the next dish...
![reneredzepi-100209-7](http://farm5.static.flickr.com/4014/4349154012_c317a7277c.jpg)
Which was bone marrow with pickled vegetables - beetroot in rosehip pickling liquid, yellow beets in elderflower pickling liquid, shallots in honey pickling liquid and so on. And a sauce made from roasted ribs. Absolutely delicious. I never tried marrow before, and I'm not dying to have it again, but it was nice with the other elements.
![reneredzepi-100209-8](http://farm3.static.flickr.com/2708/4348405787_87ecf7c0e4.jpg)
And then we got those slow-roasted ribs. Oh, oh, oh my god. They have a mustard seed-hazelnut glaze. And came with a redcurrant yogurt for dipping. We were encouraged to eat with our hands. And we did. It was heavenly.
I can only imagine how great a dinner at Noma must be - I hope I can go there some time!
5 comments:
anne, that looks so much better than the ham sandwich i had for lunch yesterday. the ribs look especially good!
Great post!
When I saw the photo I thought that the aebleskiver were stuffed with pork rillettes and dusted with powdered sugar, happy to read it was vinegar powder. Sounds like a delicious lunch!
I'm swooning over your post and photos. I grew up on bone marrow in my childhood home. Apparently bone marrow is also quite popular in Mexico. These plates look positively divine.
Sounds fantastic, I got to go there too - very soon =)
Sounds delicious! I love the idea of marinating vegetables in flavoured marinades - elderflower etc. Very inventive!!!
I hope to go to Noma as well one day.
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