Talk:Noma (restaurant)

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Tore & 'Nordic Cuisine'[edit]

The contention 'there is no such thing as Nordic cuisine' is weak if not facetious. One of the most famous Scandinavian chefs of all time (Tore Wretman) was instrumental in raising classic Nordic cuisine to an art. Nordic cuisine borrows a lot from French cuisine in the finer restaurants but there is definitely something called 'Nordic cuisine', exemplified by Wretmans 'husmanskost' and the innumerable Danish specialities. —Preceding unsigned comment added by 90.5.7.87 (talk) 21:46, 3 September 2008 (UTC)[reply]

Contending "molecular gastronomy" classification[edit]

Not sure if molecular gastonomy is a correct classification. Ultra-local cuisine seems more apt.

24.181.166.151 (talk) —Preceding undated comment added 18:28, 17 January 2016 (UTC)[reply]

It does not state that they serve molecular gastronomy. Maybe they have some, but it is not full blown MG. I think the present description "New Nordic Cuisine influenced by molecular gastronomy" is correct, but it needs better sources. The Banner talk 10:23, 18 January 2016 (UTC)[reply]

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Tennessee[edit]

Also had a pop-up at Blackberry Farms. It was impossible to get a table; even Amex Centurion concierge couldn’t manage snagging one. Genetikbliss (talk) 23:42, 8 February 2019 (UTC)[reply]

"the restaurant is known for its reinvention [...] of New Nordic Cuisine"[edit]

We say

the restaurant is known for its reinvention and interpretation of New Nordic Cuisine

Opening one year before the 2004 manifesto (see New Nordic Cuisine), I think either of the following would be correct - but not the above:

the restaurant is known for its invention and interpretation of New Nordic Cuisine

the restaurant is known for its reinterpretation of Nordic cuisine

the restaurant is known for its reinvention or interpretation of Nordic cuisine

--Nø (talk) 16:09, 14 September 2021 (UTC)[reply]