Wednesday, 11 December 2013

The Nobel Banquet - A Spectacular Culinary Achievement

The entrance of the altogether 260 waiters serving the over 1300 guests is always a spectacular sight.

December 10 is always the day for the great Nobel Banquet, which takes place in the Stockholm City Hall after the Nobel Prize Award Ceremony. As the Nobel prizes are regarded as the most prestigious prizes in the world, also the Banquets have become major international events.

Chef Andreas Hedlund interviewed on Swedish television last night. Hedlund was in
charge of the menu also last year.

Last night's Nobel Banquet was again a spectacular culinary achievement. The man in charge of the "army" of 43 cooks (!) was Andreas Hedlund (2002 Swedish Chef of the Year) along with Fredrik Björlin (former captain of the Swedish Culinary Team) as well as Pastry Chefs Conrad Tyrsén (2009 Swedish Pastry Chef of the Year) and Ted Johansson of Dessert&Choklad Stockholm.

The Guinea hen mosaic starter.

The menu last night:

Guinea hen mosaic, carrot variation with Gotland truffle and chanterelle duxelle with truffle mayonnaise
Turbot cupola stuffed with Norwegian lobster, tartelette with lobster on a bed of cream cheese and spinach, pointed cabbage terrine, lobster sauce and almond potato purée
Chocolate silhouette with nougat and sea buckthorn explosion

The wines:

Champagne Gaston Chiquet Cuvée Tradition
Brut Premier Cru

Château l’Hospitalet La Reserve Rouge 2011
Coteaux du Languedoc la Clape

Nivole Moscato d’Asti 2012
Michele Chiarlo

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