I called in the evening and booked Noma, which is known as the most difficult restaurant in the world. It has been ranked first in the world four times, and chef René Redzepi was named one of the five world's top chefs in 2016.

When you come to Christian Harbor, the restaurant is converted from an 18th-century ship cargo warehouse. It is full of historical buildings. The dilapidated walls give people a decadent and retro beauty. It also serves Nordic specialty dishes made of seasonal fresh ingredients in Danish and Nordic.

Johnson sat down and chose the most distinctive Noma    Nassaaq, which took four hours to go. This is just a two-star for Michelin, but British restaurant magazine believes that the chef is extremely focused on details and innovative in techniques, and even named him the leader of the New Nordic movement.

The more this contrast is, the more SC Johnson has to try it out in person. As a foodie, this is the greatest pleasure.

The bread is freshly baked at the beginning of the meal, with fresh cream accompanied by sea salt, sprinkled with toasted buckwheat granules and cocoa powder. The whipped fresh cream looks lighter and appetizing than traditional French cream. The crunchy texture of buckwheat and a little chocolate aroma are rich and long-lasting.

The savory tower made of celery root contains celery root sauce, sour leaves, and a layer of roasted white sesame seeds on the top. It is a wonderful first snack. The aroma complements each other and has a crispy texture. The sour sauce balances the sweetness at the bottom of the tower.

Oysters from Iceland were originally a bit light in taste, but suddenly I found that many Nordic chefs like to use kohlrabi sauce and pine needles to make seasoning oil. Finally, spray a layer of white wine vinegar soaked in pine needles in the watering can, which is refreshing and refreshing...

Pistachios, a sea fish with very tight and elastic meat, steamed at a very low temperature, the meat is very tender but elastic. A little mustard mayonnaise is squeezed into the vegetable hand roll with kale and spinach rolls next to it, and the whole dish is a Nordic style freshness.

Finally I understand that the so-called New Nordic cuisine is to promote a pure and simple feeling, and returning to nature is like the warm flavor of the grandmother's cooking. I insist on using fresh and healthy seasonal food, and emphasizes the comfort and peace of mind from feeding, planting to production process, and the taste and health of eating.

Based on this principle, the restaurant will go to the Faroe Islands to search for the top clams, crabs, langoustine in the deep sea, and will also travel to Iceland to find cod, seaweed and curd hidden deep in the cold kingdom.

In order to keep the dishes pure Nordic flavor, we never use olive oil, foie gras and other Mediterranean characteristics. We spend even more time purchasing raw materials than during the cooking process.

After a few dishes, I found that the chef was almost obsessed with the ingredients in cold areas. Using musk ox, pike, scallops, various wild mushrooms and wild raspberries unique to the cold areas, carefully prepared various dishes with a Nordic natural and simple fresh style.

Here, you can't even see Bordeaux wine common in other Western restaurants, but instead they are carefully prepared beer in the restaurant.

The chef here is like a wilderness hunter, sneaking into the blue ocean, walking into the deep forest, leaving footprints in the ice and snowy mountains and rivers. He carefully prepared a Nordic tasting tour for diners, with ingredients all over Norway, Denmark, Finland, Iceland, Sweden...

Starting from the wonderful northern countries, such as rye crispy, cumin fennel seeds crispy, rye buns, etc., it has a Nordic primitive flavor. For example, I found sourdough for over a hundred years in a historic bakery in Finland, which matches the aroma of wheat perfectly.

The char roe, a char roe from Northern Norway, is a close relative of trout, and its meat is thicker and more umami than salmon meat. This dish can taste the roe roe, fillets and crispy fish skin from the inside out, and taste the pleasure of eating one and six fish.

Especially for fresh straps, you must dive into the deep sea and capture deep sea straps up to 10 cm or more with your bare hands. After frying the straps, put them back in the strap shell to lock the umami essence. Without any seasoning, it is fresh, sweet and smooth, exuding a sea atmosphere...

Game sauce with rowan sauce comes from the chef's hometown of Helsinki. In late summer and early autumn, the sauce made with my mother in the back garden at home. It is made into a gel and served with cereal, which is sweet and sour.

Chanterellinacea soup is made of wild chanterelle picked from the forests in southern Finland. Chanterellinacea exudes a unique fragrance and is one of the three most popular mushrooms in Finland.

In fact, in traditional Nordic diets, meat is the king.

The elk and reindeer running in the ice field, the wild boar and squirrel spreading wild in the forest, and the Vikings hunt and make fire with the other, gaining both physiological and psychological satisfaction from carnivore.

Relatively speaking, the proportion of vegetables is very small. Extreme climatic conditions kill more possibilities for vegetables, and also gave birth to the habit of the older generation of Nordic people eating only meat but not vegetables. They even proudly showed off: Viking blood flows in our bodies, and we don’t need that vegetable thing at all!

With the development of technology, seasonal Southeast Asian fruits can be purchased in Norwegian supermarkets. Coffee beans from Cuba are listed in Danish cafes, and watermelon or eggplant that originally belonged to summer in winter.

Nature's stinginess is no longer fearful, and Nordic people are no longer so dependent on meat. More and more young people choose to become vegetarians for health and environmental protection reasons.

Especially this restaurant, this natural wind is everywhere. In the restaurant transformed by the old ship cargo warehouse with a history of more than 200 years, there are specially white exposed walls, unmodified log beams and columns and handmade ceramic gray bowls and dishes...

With natural acid-adjusting agents made from wild ants, blackcurrant fruits raised by moss and Margaret made from cabbage, you no longer have to rush to get close to nature, because you are already in nature.

The daily life of chefs is no longer just to study in the kitchen, but to go to the wild, dig three feet into the ground to break out mushrooms, catch ants, and try more possibilities.

Now there is even a new professional and professional gourmet. They will instead of busy chefs to go to the countryside and go deep into the forest to search and collect edible game.

Food hunter!

This coincides with the island country. It seems that the ancients used natural materials to encourage people to appear in this mutated world without seasons. Eat the freshest food in the most natural way at the most appropriate time to enjoy the long-lost joy of eating the first bite of new bamboo shoots in early spring, rather than thinking that it was there all year round.

In summer, the vegetation and trees will be vegetarian overall. Except for seafood such as lobster, sweet shrimp, king crab and shellfish, there will be no other meat and fish. Some restaurants are even more exaggerated, dividing the menu into 16 seasons, each season is based on current seasonal ingredients.

A meal lasts more than four hours, but in the end it is only 70% full, with a light taste, which is definitely suitable for health care.

Back at the hotel, the Nordic trip was over. In Johnson's view, it seemed like a breeze blowing on his face. There were no tall buildings. People dressed simply, drove old cars, and ate simple food. Every night after 8 o'clock every night, there was no nightlife with bright lights and wine, and no super luxurious consumption stimulated the nerves.

A word that often talks about is: quality of life. There is an old saying in Sweden: Money can be stored, but time cannot be stored. How do you spend time determine the quality of life in this life?

A life filled with houses, cars, and money, and a life filled with children, wives, and gardens, they choose the latter because it is quality, not material.

You must not eat food, but it doesn’t have to be too good; you cannot have money, but it doesn’t have to be too much. Simple traditions can be seen everywhere. Wear clothes, no matter the high or low, but we only need to be suitable, conform to our own temperament and highlight our own personality.

If anyone has a new baby, friends and neighbors will wash the right old clothes clean and iron them properly. In the life of Nordics, it is very common to send old clothes to each other.

When you meet friends on the streets at the alley, a cafe is the first choice. A cup of coffee is 15 kroners, bathed in the sun, and you can spend most of the day comfortably and comfortably with your friends.

He has a strong sense of family. Even men will not sacrifice time with their wives and children on the grounds of overtime socializing. The first thing they do when they go home from get off work is to spend time with their family not turning on the TV.
Chapter completed!