NOMA – Part III
Gosh, I never thought that writing about a meal would actually take so long.
And then I’m done for the rest of my life.
After the wonderful turbot dish, which closed the savoury part of the meal, no, we didn’t have another row of 10 desserts. My general feeling is that, unless you were initially a pastry chef, the dessert part always turns out somehow disappointing.
Desserts at Noma had the same Fantasyland effect of the whole meal. It had a logical nice sweet ending, although I don’t think I will ever want to make these at home.
A cooked pear, a slice of raw pear on top of it, and a fluffly super airy pistacchio parfait. The texture of the parfait is really unusual, like a soufflé, you put your fork in it and it melts down instantly.
Next we have a dish composed of little discs of Norwegian brown cheese, little discs of shortbread, and little discs of sloe berries. Did I know what sloe berries were? Not a single clue.
It tasted alltogether pretty sour, due to the berries. Not something for my palate, but quite refreshing and pretty interesting.
Before coffee and sweets, we are being asked whether we would like to go for a little tour in the kitchen.
James, one of the Chefs de Partie, showed us the different areas. Jeez it is packed out there, so many people, cooks, interns…
After this little tour, we were shown the bar/lounge area where we could finish with coffee/tea and/or grappa. While there, a last round of sweet treats landed on our table :
This is similar to the Dickmann’s that you can buy in Germany, only muuuch better : A waffle base and a sort of Italian meringuy mousse inside covered with milk chocolate. Yummy.
Yeah, for realz.
Yes this was an incredible experience. THANKS NOMA!