arctic Char, celeriac and äppelharmonin.
the Food served at the nobel Banquet, may it be enough to melt in your mouth on the most.
Here is the whole menu of the feast of feasts.
For the second year in a row, it is chef Tom Sjöstedt, who is behind and main course at the nobel dinner. Dessertkompositören Daniel Roos is even more experienced – he has been responsible for the sweet finale four times in the past.
Experience will come in handy when there shall be prepared a luxurious supermåltid – for over 1,300 guests.Char introduction
At 19 was revealed the menu, which, according to tradition, kept secret for several months. And it was very well received among the guests.
Not so strange maybe, just see:
Appetizer: lightly baked arctic char with kräftbuljong in krondillslök, smoked corn-crispy potatoes and krasseskum
main Dish: Baked celeriac with kantarellkräm and svampsmör, turnip with lagerbladskräm and långbakad chuck steak, oxmärgcrust, smoked kalvsky, and potatoes - and purjolöksterrin
Dessert: Äppelharmoni with caramelized Fridaäpplen from Österlen, äppelsorbet, vanilla cream, caramel sauce and havresmulor.Tattinger and Grönstedts
Drink is known as a important component to the celebratory dinners. It moisturizes Nobelgästernas throats this evening is the following:
Champagne Taittinger Brut Millésimé 2013
Gérard Bertrand Cigalus Rouge 2016
Ruppertsberger Riesling Auslese 2014
Coffee and the Nobel blend
Mineral water from Stenkulla brunn
► Text to be updated.Photos | Aftonbladet Here is this year's nobel prize 01:54