The world’s most influential chef shares the recipes that have defined the newest incarnation of Noma and set a new standard for how we think about food.
There’s a reason that Noma sits atop the list of the world’s best restaurants, and has done so almost since its inception 20 years ago. Every bite, every dish, every course, every menu surprises, delights, challenges, startles, and deeply satisfies in a way that’s unique in the world of dining.
As Pete Wells wrote recently, in praising Noma’s flavors, “sauces are administered so subtly that you don’t notice anything weird going on; you just think you’ve never tasted anything so extraordinary in your life.”
Be The Change! No one embodies that like Paola Velez, co-founder of Bakers Against Racism....
Don't miss Cherry Bombe Issue 18, a celebration of the most beautiful baked goods around—and the...
Issue 19 with Sana Javeri Kadri of Diaspora Co. is here! We asked asked Sana to be...