デンマークの三つ星レストラン「ノーマ」、２４年に閉店

【コペンハーゲンＡＦＰ＝時事】ミシュランガイドで三つ星を獲得したデンマークのレストラン「ノーマ」がこのほど、２０２４年末で閉店し、フードラボに生まれ変わると発表した。（写真は「ノーマ」の研究開発チーフマネジャーの作業風景）
　「ノーマ」はインスタグラムに、「私たちのレストランは２５年に巨大なラボに生まれ変わる。食の革新と新たな味の開発に注力する先駆的な実験キッチンから、私たちの努力の成果をより広く共有する」と投稿した。
　店名の「ノーマ」は、デンマーク語の「ｎｏｒｄｉｓｋ（北欧の）」と「ｍａｄ（食）」を掛け合わせている。
　２１年には「世界のレストラン・ベスト５０」で１位を獲得。１０～１２年には３年連続１位、１９年には２位となるなど、トップ１０の常連となっている。
　シェフのレネ・レゼピ氏は、食用の松ぼっくりやトナカイのラグー、マリーゴールドのから揚げウイスキー黄身ソース添えなどを提供し、北欧料理に革新をもたらしたと評価されている。
　「ノーマ」は今年３月１５日から５月２０日、京都に出店する予定。【翻訳編集ＡＦＰＢＢＮｅｗｓ】
〔ＡＦＰ＝時事〕（2023/01/12-12:21）

Copenhagen restaurant noma, one of the world's top eateries with three Michelin stars, said Monday it would close at the end of 2024 to reinvent itself as a food laboratory.
To continue being noma, we must change... Winter 2024 will be the last season of noma as we know it, the restaurant, wrote in a post on Instagram.
We are beginning a new chapter, it said.
In 2025, our restaurant is transforming into a giant lab -- a pioneering test kitchen dedicated to the work of food innovation and the development of new flavours, one that will share the fruits of our efforts more widely than ever before.
An abbreviation of the Danish words nordisk (Nordic) and mad (food), noma -- which does not capitalise its name -- opened in central Copenhagen in 2003 before shutting down in 2016.
It reopened two years later in a different, leafier neighbourhood of the Danish capital.
The restaurant has regularly ranked among the top 10 on The World's 50 Best Restaurants list, including number two in 2019 and number one for three years running from 2010 to 2012 as well as 2021.
Chef Rene Redzepi has been hailed for reinventing Nordic cuisine, serving dishes such as edible pinecones, ragout of reindeer, and crispy marigold with whiskey egg yolk sauce.
This is not the first time the establishment has reinvented itself.
Forced to close repeatedly for more than six months during the pandemic, it transformed into a burger and wine bar for a month in the summer of 2020.
But even though it will become a test kitchen, diners will still be able to snag the occasional meal, with noma promising to organise pop-up restaurants from time to time, in Copenhagen and abroad.
Serving guests will still be a part of who we are, but being a restaurant will no longer define us, it said.
Much of our time will be spent on exploring new projects and developing many more ideas and products.
The restaurant announced last year that it would open for a stint in Kyoto for two months this year, from March 15 to May 20.