There are times I dream of being by the sea... in a field... a forrest... picking plants, smelling them, unearthing something... special... placing those foraged gems into a basket before wandering off, picking contentedly as I go.
I have this vision... this day dream... fairly often, perhaps because I am (mildly) obsessed with Chef Rene Rezepis Noma. This fascination started ages ago, before I knew what Noma really was (you know... just a restaurant voted best in the world four times nbd). When I found out about Nomas cookbooks, house boat test kitchen and you know, general culinary badassery, my obsession deepened all the more. Not to mention my absolute respect for all who work there and dare to defy culinary norms.
The worlds best chefs, extreme foodies, and the general public book tables (in the clean and elegant dining room) months in advance; waiting their turn to indulge in a tasting menu which is far from ordinary (see fried reindeer moss or decomposed strawberries). Oh and did I forget to mention all the ingredients are local, sustainable and (often) foraged (hi, farm to table, you are old hat, let's talk field to mouth).
Anthony Bourdain did an entire episode of Parts Unknown on Rene and his restaurant. David Chang covered Noma for The Mind of a Chef. The press and prestige of this establishment stretches the world over, having it's alumni in the best kitchens across the globe.
Though I may never forage by the sea... I may never attempt to create magical morsels out of 'aged' (rotted) rose buds... I will however, one day, eat at Noma. I'm putting it out into the universe! It WILL happen... until then, I will read their books, watch the interviews, and dream of Chef Renes culinary genius.
*image by- http://www.newyorker.com/reporting/2011/11/21/111121fa_fact_kramer?currentPage=all
**image by- http://designalmic.com/noma-restaurant-space-architecture-interior-design/noma-restaurant-by-space-architecture-interior-design-08/
***image by- http://thisguysfoodblog.com/category/denmark/noma/