Monday, April 26, 2010

I ASSUME FAMOUS ORIGINAL RAY'S WAS #101: As we did two years ago, we today herald the release of Restaurant magazine's annual list of the world's fifty best restaurants (and #51-100) with a mix of awe, wonder, checklisting and a dash of "hey, where are all the Asian restaurants?". Dethroning El Bulli, your new number one is Copenhagen's Noma, which describes its philosophy as "a personal rendition of Nordic gourmet cuisine, where typical methods of cooking, fine Nordic produce and the legacy of our common food culture are all being subjected to an innovative gastronomic approach."
Posted by Adam at 7:51 PM

6 comments:

  1. bill.8:18 PM

    I will assume that Noma uses a lot of reindeer and lingonberries.

    ReplyDelete
  2. slowlylu9:51 PM

    Welcome to #73 Attica in my home town of Melbourne. The paucity of Asian/PanAsian restaurants might be that all the members of the voting panel live in the northern hemisphere.
    Still four from Australia and two in Singapore is not so bad.

    ReplyDelete
  3. The Pathetic Earthling10:11 PM

    I've only been to two: French Laundry which, sadly, has now been overshadowed by Per Se, and Chez Painessz.

    ReplyDelete
  4. Anonymous10:16 PM

    It's amazing how many of the dishes on Noma's menu sound like what you'd make in the middle of February when the pantry is empty and you're just trying to stave off starvation until the winter is over:

    Vintage potato and whey

    Pickled vegetables and bone marrow
    Herbs and bouillon

    Cooked barley and birch syrup
    Herbs and frozen milk

    Langoustine and seawater
    Parsley and rye

    Pike perch and unripe elderberries
    Cabbage stem and watercress

    ReplyDelete
  5. Eric J.10:17 PM

    <span>It's amazing how many of the dishes on Noma's menu sound like what you'd make in the middle of February when the pantry is empty and you're just trying to stave off starvation until the winter is over: 
     
    Vintage potato and whey 
     
    Pickled vegetables and bone marrow  
    Herbs and bouillon 
     
    Cooked barley and birch syrup 
    Herbs and frozen milk 
     
    Langoustine and seawater 
    Parsley and rye 
     
    Pike perch and unripe elderberries 
    Cabbage stem and watercress</span>

    ReplyDelete
  6. Scott11:57 PM

    So I've only been to one of the top 50 (Alinea, #7), but it was probably the best meal of my life. 

    ReplyDelete

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