ニューヨーク・タイムズのインスタグラム(nytimes) - 4月27日 01時31分

On tonight's menu: sea-snail broth. (Yes, you read that right.) It’s meant to be sipped from a shell with pickled flowers around the lip. And it was one of the dishes on the menu at @nomacph when the @nytfood photographer @ditteisager visited. The rule-defying restaurant, which invented #NewNordic cuisine, reopened to customers in February. What’s it like to eat at the new #Noma? Our @nytfood critic @pete_wells managed to get a reservation — with some help from a friend. The old Noma restricted itself to ingredients that grew in the Nordic countries. The new one narrows the scope even more, with 3 major themes a year. During late spring and summer it will revolve around plants. In late-fall and early-winter, the menu will include wild mushrooms, nuts, game birds, deer, moose and bear. And every course on the current menu contains something from the ocean. #??Visit the link in our profile to read more.

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