Noma Test Kitchen
I was going through some latest news and watched the following videos from Noma’s test kitchen with a wry, and dare I say it somewhat cynical, smile on my face. What is this all about?
Have a look and tell me. Is this genius? or is food becoming so pretentious and insular that we industry players are losing the reality? If it takes so long to play with an ingredient then can it really be worth it? Is any taste worth that? or are these boys now playing with our food so much that they have lost the very fact that there are perfectly wonderful tasty ingredients doing what nature intended without a push from them? Surely that’s enough.
I think that great food is about simplicity and that’s it. End of.
More on Peru later….
bellowblogs 
I was thinking the same thing today when I was reading a review of Faviken – a restaurant in northwest Sweden where the writer ate pastry made with pig’s blood and at still warm marrow from a cows shinbone, sawed apart in the dining room, with a sprinkling of diced raw beef heart. Followed by a review of Redzepi’s spot – where they ate live ants. Thought to myself – sounds just like starving people trying to make ends meet in Africa Only the cost of a meal for one at either of these places could probably make ends meet in this place for a couple of months.
Not sure what the world’s coming to. Kind of sad isn’t it?