WHAT'S ON THE MENU AT Danish restaurant Noma

全球最佳餐廳Noma 六十三食客中毒
〔編 譯俞智敏／綜合報導〕丹麥首都哥本哈根市的知名餐廳Noma已連續三年被評為全球最佳餐廳，而且很有可能獲米其林指南頒給第三顆星，顧客得提前三個月預訂 座位，最便宜的餐點是要價每人一百七十四英鎊（約台幣七千七百餘元）的套餐。但令人意外的是，在今年二月卻有逾六十位食客在用餐後因感染諾羅病毒而上吐下 瀉。
Noma現為米其林二星餐廳，向來以使用來自丹麥本地的新奇食材聞名，例如北歐螞蟻、馴鹿苔、青梅及活蝦等，成功引起全球老饕對北歐食 物的興趣，並取代西班牙加泰隆尼亞的El Bulli餐廳，成為國際美食評論家的關注焦點，原本極可能在本月十五日公布的最新米其林指南中，再拿下第三顆星榮譽。
這起食物中毒事件發生在上月十二日至十六日間，有六十三名顧客及部份員工出現上吐下瀉現象，丹麥衛生管理當局已於上月二十日派員前往餐廳內察看，結果認為感染源可能是廚房一名染病的員工。
調查人員在報告中批評Noma未能在傳出顧客抱怨與員工發生嘔吐現象的當下及時做出反應，更沒有儘快通報衛生當局，或是在病毒散播開來前徹底消毒廚房環境。衛生當局已對Noma開出警告，並下令餐廳必須支付後續調查的費用。
全球知名高檔餐廳並非首次發生食物中毒，二○○九年英國米其林三星級餐廳「肥鴨」也曾爆發食物中毒事件，造成近六百人病倒，其中兩百四十人確認感染諾羅病毒。

60 diners at world's best restaurant struck with vomiting bug after employee 'cooked food while ill'

• Guests at Copenhagen restaurant thought to have been caught norovirus
• 63 people who had eaten at exclusive eatery complained of food poisoning
• Local food authority said it had launched investigation into the incident
• Restaurant manager Peter Kreiner also said the restaurant is investigating

By Hugo Gye
PUBLISHED: 16:53 GMT, 8 March 2013 | UPDATED: 19:29 GMT, 8 March 2013

Danish restaurant Noma, crowned the world’s best restaurant three years running in one poll, on Friday apologised after 63 guests fell ill with sickness and diarrhoea after visiting the haute cuisine establishment.
According to the Danish health authorities, the guests fell ill during a five-day period in February and the outbreak could have come from a sick kitchen staff employee.
Health inspectors criticised the restaurant for not alerting authorities soon enough and for not taking proper action after the employee was struck ill upon returning home after work.

Elite restaurant: But diners at Noma in Copenhagen were struck ill after eating there last month

Owner: Noma's co-owner, founder and executive chef Rene Redzepi pictured outside the Copenhagen restaurant in 2010

WHAT'S ON THE MENU AT THE WORLD'S BEST RESTAURANT?

Starters
Malt flatbread and juniper
Moss and cep
Crispy pork skin and black currant
Fruit leather (with pickled rose petals)
Cooked mussels
Cheese cookie, rocket and stems
Potato and duck liver
Dried carrot and sorrel
Caramelized milk and cod liver
Pickled and smoked quails egg
Radish, soil, and grass
Grilled corn
Sorrel leaf and cricket paste

Mains

Cooked fava beans and beach herbs
Cucumber and dill with cream and elderflower
Tartar and sorrel with juniper and tarragon
Cauliflower and pine with cream and horseradish
Pike perch and stems, with cabbage and elderberries
The hen and the egg
Sweetbread and bitter greens, with celeriac and mushroom
Dessert

Blueberries and ants
Pear tree

The two-Michelin-star restaurant recognised in a report that internal procedures had not been good enough and said an e-mail from the employee reporting his sickness had not been seen.
'We are in the business of making people happy and taking care of our guests, so this is the worst thing that could happen to us,' Noma managing director Peter Kreiner told Reuters.
'Since the outbreak we have worked closely with the health authorities to get to the bottom of it and find the source of infection.
'We are extremely sorry about all of this and I have personally been in dialogue with all the guests who were affected and discussed compensation for them,' he said, adding there was never any danger of the restaurant being closed down.
Food poisoning can have a major impact on top-end restaurants.
In 2009 British chef Heston Blumenthal received negative headlines and was forced to close his three-star restaurant The Fat Duck for around three weeks after hundreds of guests became ill.
Noma, known for experimental ingredients such as ants and fermented grasshoppers, has been voted winner of The S. Pellegrino and Acqua Panna World’s 50 Best Restaurants in 2010, 2011 and 2012.
Guests flock to the Danish restaurant from all over the world and pay around £600 for a 12-course set menu for two including appetisers, treats to finish, wine pairing and a tour of the kitchen to meet some of the 50 chefs.
When the restaurant releases monthly bookings, two-seater tables are usually snapped up in less than an hour.
For the last three years it has finished on top of Restaurant magazine's list of the best restaurants in the world, winning its second Michelin star in 2007.
The distinguished French food guide's decision not to award the restaurant a third star last year was met with criticism.
By comparison Gordon Ramsay's eponymous Chelsea restaurant was awarded three stars.
The restaurant is known for relying on fresh and locally sourced products.
Danish newspaper Ekstra Bladet said that a member of the kitchen staff had been preparing food while ill and subsequently vomited.
The worker apparently alerted the restaurant to the incident within a week, but it did not respond to his report.

Organic: The £290-a-head restaurant is dependent on natural and locally sourced ingredients