Thanks to The Browser, I came across Jonathan Gold’s review of a Copenhagen restaurant called Noma. It reads like a parody. I think it is a parody. 

If you have dined at Noma before, you will recognize resonances; less a repetition of signature tropes than what are nearly literary allusions to Redzepi’s work. That plate of tiny clams may refer to both an early dish of mussels served on a plate of empty shells, and to a composition of tiny freshwater clams at Noma Tokyo. The high smack of the toasted sea cucumber gonads recalled an old dish of dried scallop and toasted grains. The server’s loving descriptions of the taste of the juice in a shrimp head or the flavor of kelp ice cream; the wobbly texture of the meat just below a cod’s eye socket; the faded, delicious odor of dried rose petals nudging the meatiness of tiny whelk — they are perhaps nonsense anywhere but here.

Truly: Decline & Fall cuisine.

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