Noma's Next Act

By Ryan Sutton - 2013-03-08T16:06:28Z

Photograph by Tom Schierlitz

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The Bolivian Beef 

Cestari uses a wet-dry combi oven to butter poach llama for a solid 14 hours. So it goes that while the ingredients have to be Bolivian, the cooking equipment does not. The llama, finished with almond shavings, almond puree and banana essence, possesses a unique sweetness with a hint of hanger-steak like livery-ness. It's magnificent. 

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