Nordic food identity: Noma's chef Rene Redzepi was among a group of pioneers who revolutionized Nordic food and its identity. As Noma served its last dish -- white chocolate-covered moss -- in February 2017, it marked the end of an important era in gastronomy history. Here are nine other ways Noma transformed the industry.
Insects: The use of insects in cooking was encouraged via Redzepi's non-profit research hub, the Nordic Lab. Ants were on Noma's menu to the last -- here's a birch ice cream with a disc of wood ants hidden beneath.
Fine dining: Noma is also responsible for redefining the idea of luxury. White tablecloths were banished from the Copenhagen restaurant's dining room. "They picked monkfish liver instead of foie gras; they picked weeds instead of monk importing beautifully cultivated herbs," says food writer and consultant Poonperm Paitayawat, outlining other different approaches taken by Noma.
Fermentation: Inside Noma's fermentation room where work's already begun for the pop-up in Mexico, which will last for six weeks in April 2017 -- and was fully booked months ahead.
Fermentation: Fermentation is hardly a new culinary technique but Noma has made fermented menus daring and cool. At Nicolai Nørregaard's (a Noma alumnus) Kadeau, fermentation is at the heart of the menu. In the picture is Kadeau's glazed turbot skirt with preserved vegetables.
Chefs in the dining room: Eneko Atxa, chef of three Michelin-starred Azurmendi in Spain, says that Noma has broken barriers for chefs -- chefs are no longer confined to the kitchen. In Atxa's restaurants, chefs also have a part to play in the presentation of the dishes.
The layout of the kitchen: The classic kitchen layout that segregates savory and sauce sections and relegates pastry to the sidelines (desserts) was banished at Noma.
The layout of the kitchen: Geranium in Copenhagen, a three-Michelin-starred establishment helmed by Rasmus Kofoed, is another restaurant that's abandoned the classic French kitchen layout. Chefs are responsible for the entire process of a dish instead.
Juice pairings with food: Juice pairings have been available at Noma for almost a decade and now it's finally catching on around the world. This is a jar of fermented corn that'll become part of a juice pairing from Restaurant Andre in Singapore.
Collaborative dinners: Noma participated at the Gelinaz! Chef Shuffle in 2015, when Redzepi and his team prepared one dinner at Nahm, Bangkok. Gelinaz is a spin-off from Cook It Raw, a project founded by Alessandro Porcelli for chefs to meet, discuss and collaborate -- and Noma hosted the first ever Cook It Raw back in 2009.
Foraging: Noma spearheaded the popularity of urban foraging after a campaign that covered everywhere from Lapland to Finland.