Have you ever wanted to taste the food at Noma, the\u00a0world\u2019s most influential restaurant? Well, Noma Projects is making that goal a bit more attainable through a series of initiatives aimed at making the iconic Copenhagen restaurant accessible from around the world.\u00a0\nThe project kicks off with the launch...
The project kicks off with the launch of a smoked mushroom garum , the first pantry item in what will eventually become a range of plant-forward and flavourful products for at-home cooking. ‘Noma Projects is a way that we can channel all of our knowledge, and experience, and creativity, and curiosity into projects that will live outside the physical walls of this building,’ says COO of Noma Projects, Annika De Las Heras.
The launch of Noma’s garum and Noma Projects in general comes on the heels of the restaurant’s 20th anniversary, and it feels fitting that the restaurant would mark such a milestone by launching a fermented product. That’s because pickling, curing, smoking, and other age-old methods of food preservation have been a defining aspect of Noma’s New Nordic cuisine since its inception.
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