Page 14 - MENU May June 2017

14
MENU MAY / JUNE 2017
The Mighty
Power of
the Pop-up
Pro t potential without bricks & mortar. Importing lessons from a Danish superstar.
Noma Mexico
Noma
Noma from Copenhagen, one of the top- ranked restaurants in the world, chose Tulum on the south end of the Mayan Riviera to build a pop up restaurant in the middle of the Tulum jungle. Noma is a renowned Miche- lin three-star restaurant. Opened in Copenhagen in 2003, and run by chef René Redzepi, Noma’s list of accomplishments includes being named the world's Best Restaurant for 2010, 2011, 2012 and 2014 by Restaurant Magazine. Chef Redze- pi has garnered respect for the use of local and seasonal ingredients, and his authenticity is legendary. It’s no surprise that Noma Mexico will be o ering a menu and beverage pairing based on Mexican ingredients and traditions.
WHY TULUM?
According to Chef Redzepi, “I consider it to be my adopted home, one lled with almost a decade of cherished memories from vacations with my family. The place that I dream about. Home to
one of the most exciting cuisines I have ever tasted: as old as time and yet so relevant. Full of ingredi- ents I never knew existed. This cooking inspires the team and I here in Copenhagen.”
The Noma team has been travelling to the Yucatán Peninsula in particular, over the past months to gather the best ingredients and learn about ancient cultural practices. “We encountered some of the kindest and most hospitable people
to be found anywhere in the world. These were once-in-a-lifetime experiences, which we will transform into a series of dishes and ultimately our menu at our restaurant in Mexico.” The Noma team will build the restaurant from the ground up. This includes everything, down to the water used in the restaurant. The tableware will be purely authen- tic—selected from Colectivo 1050°, a collective of potters and designers who work together to create traditional Oaxaca pottery, representing more than 45 artisans in seven villages.
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