What did the Swedish royal family eat this Tuesday evening at Stockholm City Hall with the Nobel Prize winners? The menu concocted by chef Jessie Sommarström and pastry chef Frida Bäcke highlighted seasonal ingredients, enhancing them with their delicate preparation.
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A menu that enhances Swedish products to delight the royal family and Nobel Prize winners
This Tuesday, December 10, King Carl XVI Gustaf of Sweden was responsible for presenting the Nobel Prizes in physics, chemistry, medicine and literature to the laureates distinguished by the country’s various institutions and academies. The King of Sweden was accompanied by Queen Silvia as well as their three children and children-in-law. After the ceremony, the king and the royal family were invited by the city of Stockholm to share a banquet with the winners.
Queen Silvia, Crown Princess Victoria, Princess Sofia and Princess Madeleine wore their most beautiful tiaras for this prestigious evening. The Nobel Prizes are awarded during a sumptuous ceremony and the banquet that follows lives up to the event. A second banquet is also offered the next day to the winners by the royal family.
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The first banquet on Tuesday evening is offered by the city of Stockholm, which this year called on chef Jessie Sommarström and pastry chef Frida Bäcke. The ingredients were carefully selected and came from small Swedish producers. “We want to tell a story of know-how, tradition and quality”explains Jessie Sommarström. Indeed, the Nobel Prizes are also a great opportunity to promote Swedish know-how during this evening to which hundreds of people from all over the world are invited.
The starter was Östergötland goat’s cheese with lovage filling, served with Swedish beets, honey and a quince glaze, sprinkled with toasted pumpkin seeds. The menu for the 2024 Nobel Prize banquet is anchored in the Swedish region and the aim was to highlight “highlight seasonal ingredients such as beets and apples.”
Read also: King Carl XVI Gustaf awards the Nobel Prizes surrounded by his crowned family
The main course was a chicken dumpling with Swedish legumes and Gotlandic autumn truffle, glazed celery root with Swedish bean miso and herb and apple scented cabbage bouquet. The dish was accompanied by a modern cultural gruel of hulled barley, wild and cultivated mushrooms,
Jerusalem artichokes and a roast chicken jus flavored with Pomme de Vie. Oatmeal is a typical breakfast dish in Sweden and the chef wanted to offer “a luxurious version” why flat simple.
“I would like to emphasize that chicken is a food to be reserved for special occasions and consumed less frequently”insists the chef. “It is essential to choose poultry from producers who prioritize animal welfare and allow birds to express their natural behaviors. In this dish, I’ve paired chicken with legumes that are both delicious and nutritious, which also helps reduce the climate footprint of the dish. The side dish is based on whole grains, which almost everyone needs to stay healthy. Together they create a delicious and balanced meal that is as tasty as it is nourishing “, explains Jessie Sommarström.
Finally, dessert was a variation of Swedish apples: Terrine with caramelized Frida apples, fried tigernut pound cake flavored with spruce shoots, quince cream and chopped apples with chamomile, served with matricaria and punch ice cream. Swedish.
“I chose apple as the base of my dessert for many reasons, but the main goal is to celebrate one of the few natural Swedish ingredients that is seasonal throughout the country. I also added pineapple, a fun way to highlight the ingredients that can be found in your environment. The dessert has a clean and simple aesthetic”explains Frida Bäcke. After the champagnes Longitude Blanc de Blancs Premier Cru Extra Brut and Larmandier-Bernier, the wines offered were a Barolo 2019 Giacomo Fenocchio from Piedmont and a Bute Mousserande Iscider 2022, from Umeå in Sweden.
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