Well we arrived albiet on different flights. Janis missed the connection in Newark and arrived via Amsterdam 3 hours later. She has some funny stories about the Amsterdam airport though.
It's 730 am and J is still asleep so I thought I would take this time to post my first impressions.
The Danes are straight forward.... no nonsense in this country. We are staying near the central train station so there are some colorful characters. Most things are listed in English so it is easy to figure things out.
They still smoke here but most cafes and bars have outside seating so we just stay outside. There is a moist feeling in the air, the way most European cities feel to me.
Had to cancel our lunch at Noma since we arrived so late but they accomadated us for dinner. What a dinner. Michael, have you ever had vinegar powder? Way flavorful.
Noma is out of the way inside a old warehouse district that has been converted to housing and hip stores. I don't have anything to compare it to in NYC. (There are some Danish letters showing up on the screen - forgive the grammatical erros becasue I like how they look).
So the first thing they serve us is smoked quail eggs as an amuse bouche. But they arrive covered up inside a large shell so we have no idea what to do until the waiter opens the dish for us. I never had smoked eggs or quail eggs before. A new favorite.
There were four - snacks- as they called them. The second was a thin waffer like sandwich of a rye crips, chicken skin with a plain cheese like filling. Crazy good.
A bowl of organic radishes with the greens on and even a bit a dirt that we were assured was edible. It did clean my palate.
Next came the rice waffer with wild herbs, cheese and vinegar powder. Simple and delicious.
Only then did we get a menu from which to order dinner.
3 courses -
Mary
Tartar and wood sorrell with aromatic juniper and tarragon
Musk Ox and verbena, milk skin and small beets
Blackberry Concoction
Janis
Ashes and leeks, mussels and king crab
Lobster and pickled beetroot, onions and berries
Nordic Cheese Plate
I am copying all this off a nice little menu that they printed for us as a souvenier.
Wine pairings for all..... I never thought much of Reislings but we had two good ones. the best was 2007 Riesling Kabinett Trocker
Vadim, you would have loved the tartar dish - thin raw beef , topped with dandilion greens. I was encouraged to eat this with my hands by dipping the beef and greens into rye seeds and a salty mousse. Just perfect
The chef worked at The French Laundry in California. He is single handedly raising the bar for Danish cuisine. We could see into the kitchen and it was quite a show.
So it's morning now and I must wake Janis. We are off to the castle that Elsinore from Hamlet is based upon. We have the trains down so it should be an easy trip. The plan is to eat simply today, perhaps dinner at Tivoli gardens which looks really cool and is very closeby our hotel.
No pictures to post yet.