Chicken and celeriac are on the serving platter when royalty, award winners and other guests sit down at the table in the Blue Hall. Here is this year’s Nobel menu signed by the chef Jessie Sommarström and the pastry chef Frida Bäcke:
Goat cheese from Östergötland filled with liver stick. Served with Swedish beets, honey and quince and roasted pumpkin seeds.
Quenell on chicken, Swedish legumes and autumn truffles from Gotland.
Root celery glazed with miso on Swedish broad beans and cabbage bouquet with the taste of herbs and apple. Served with a modern cultured porridge on cut barley, wild and cultivated mushrooms, artichoke and a roasted chicken cloud with Pomme de Vie.
Variation on Swedish apples. Terrine on caramelized Frida apples. Brown butter cake on ground almonds flavored with fir shoots. Cream on the quince and thinly sliced apples with chamomile. Served with an ice cream on street chamomile and punch.
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