{"id":30861,"date":"2018-03-04T14:00:05","date_gmt":"2018-03-04T13:00:05","guid":{"rendered":"https:\/\/theworldwidejournal.com\/2018\/03\/04\/sea-snail-broth-whats-on-the-menu-at-the-all-new-noma\/"},"modified":"2018-03-04T14:00:05","modified_gmt":"2018-03-04T13:00:05","slug":"sea-snail-broth-whats-on-the-menu-at-the-all-new-noma","status":"publish","type":"post","link":"https:\/\/theworldwidejournal.com\/?p=30861","title":{"rendered":"Sea snail broth? What\u2019s on the menu at the all-new Noma?"},"content":{"rendered":"<p>Chef Ren\u00e9 Redzepi closed his restaurant \u2013 the world\u2019s most influential \u2013 last February. Now, he\u2019s returned to Copenhagen with Noma 2.0. We tucked into a meal featuring sea cucumber ovaries, ant sauce and more The last of 16 courses from the debut seafood menu at the born-again restaurant Noma in Copenhagen is a plankton cake: a Kermit-green hockey puck, dusted with a reddish powder. Perhaps it was the cognitive dissonance of \u201cplankton\u201d and \u201ccake\u201d, but even now I don\u2019t even know if I liked it or not. Before that, there had been venus clams, dried sea cucumber ovaries, ant sauce and sea snail broth \u2013 not as discombobulating as the plankton, but Instagram-pretty and cunningly delicious; a triumph of fresh thinking, immaculate technique and great suppliers.Noma is perhaps the most influential restaurant of the past decade, responsible for all the foraged, pickled and dried stuff you see on menus everywhere. But in February last year, its head chef, Ren\u00e9 Redzepi, decided to close, throw all the pieces up in the air and see where they landed. Continue reading&#8230;<br \/>\nVia: <a href=\"https:\/\/www.theguardian.com\/lifeandstyle\/shortcuts\/2018\/mar\/04\/sea-snail-broth-whats-on-the-menu-at-the-all-new-noma\" target=\"_blank\">Sea snail broth? What\u2019s on the menu at the all-new Noma?<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chef Ren\u00e9 Redzepi closed his restaurant \u2013 the world\u2019s most influential \u2013 last February. Now, he\u2019s returned to Copenhagen with Noma 2.0. We tucked into a meal featuring sea cucumber ovaries, ant sauce and more The last of 16 courses from the debut seafood menu at the born-again restaurant Noma [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-30861","post","type-post","status-publish","format-standard","hentry","category-english"],"_links":{"self":[{"href":"https:\/\/theworldwidejournal.com\/index.php?rest_route=\/wp\/v2\/posts\/30861","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/theworldwidejournal.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/theworldwidejournal.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/theworldwidejournal.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/theworldwidejournal.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=30861"}],"version-history":[{"count":0,"href":"https:\/\/theworldwidejournal.com\/index.php?rest_route=\/wp\/v2\/posts\/30861\/revisions"}],"wp:attachment":[{"href":"https:\/\/theworldwidejournal.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=30861"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/theworldwidejournal.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=30861"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/theworldwidejournal.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=30861"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}