“In the bathroom, I splashed cold water on my face and took some deep breaths. I didn’t feel like I was going to throw up, but I also didn’t not feel like I was going to throw up. I figured “mind over matter,” and tried to will myself to feel better. I prayed that the next course would be somewhat more palatable, maybe a PB&J or a matzoh ball soup.
Instead it was raw squid on grilled koji.”
Adam Roberts - on his meal at Noma. I’ve always admired the food philosophy of the chef at Noma, Rene Redzepi, but I fear that my reaction would be much the same. I don’t want to eat a fish eyeball, no matter how nicely prepared.