“We tasted the Vegetable menu, an exploration through the garden with awe-inspiring presentations of ingredients we so often take for granted. Take, for example, the potato, usually served baked, fried, boiled, steamed. Here they return the potato to its humble beginning, the ground, but in the world of Noma, it arrives in the form of potato soup served in a terracotta pot, topped with a garden of herbs. While potatoes are often a favorite staple of a meal, it was refreshing to be surprised by this dish. It was a hint of what else was to come. Other dishes are crafted from ingredients that are transformed through experimental cooking techniques; onions that are cooked until they resembled lumps of charcoal, with sweet, almost gooey centers, fermented ants that taste of pickled ginger and lemongrass, or plums, dried and fermented until they could easily be confused with cured meat.” MenuFermentationCopenhagenVegetablePlant Based FoodsRestaurant Review Book:Eat Post Like Source: Eat Post Like
“It's the side dish that pulls everything together. Thousand-layer potatoes fried in duck fat? Phenomenal. Potato chips and caviar? Perfection. Thrice-fried fries with curry mayo? Life-changing. Poutine with cheese curds and gravy? Delectable. Mashed potatoes at Thanksgiving? Irrefutably the best part of the meal. This is a hill I will die on.” BestVegetableSide DishPotato Book:Eat Post Like Source: Eat Post Like