“Your first two courses are already on the table.” Yes, that’s what the diners are told by the waiter at Noma after being seated. This all seems very strange however, as there is nothing on the table. Well, nothing that is other than a collection of plant pots in the center (the clue being the fact that there are exactly as many flowerpots as there are diners at the table). The diner is expected to bring the pot closer and then to start digging with nothing else but their hands into the ‘soil’, eating everything they find, including the roots! This starter, camouflaged as it is in a terracotta flower pot, consists of carrots and radishes planted in a dark brown, crunchy edible mixture of malt and hazel· nut flour (which gives a pretty good visual impression of soil) and a greenish yoghurt-based sauce lying at the very bottom (see Figure 4.9a). As a friend who was lucky enough to try this dish put it: “The crunch malt crumble hit the palate followed by the creamy dip and the spicy and fresh crunchy radish. It was a good harvest.” This dish, in the way that it is presented and in the given hidden conceptual incongruity as we’ll discuss in Chapter 7.