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Sandre braisé aux algues et tomate farcie de sandre
mariné à sec, émulsion de persil, chou-rave, graines de fenouil,
d’anis et de cumin, perles d’aneth et croquant de fleurs
Rôti de cerf suédois farci de morilles et de sauge,
betterave jaune, huile de colza pressée à froid et graines de
moutarde, topinambour, émulsion de thym et terrine de pommes
de terre, déglaçage de gibier et badiane
Cheesecake au four et compote de prunes aromatisés
à la badiane, crème de prunes, meringues à la mirabelle, croquant
d’avoine et sorbet à la mirabelle relevé de gingembre
VINS
2012 Champagne Legras & Haas Blanc de Blancs Grand Cru, France
2021 Grattamacco Bolgheri Rosso, Toscane, Italie
2021 Brännland Iscider, Västerbotten, Suède
Café & Mélange de thé Musée Prix Nobel
Grönstedts Cognac XO
Facile Punsch
Eaux plate et gazeuse de Stenkulla Brunn
Stadshusrestauranger en collaboration avec
le Chef Jimmi Eriksson ainsi que le Chef Pâtissier Annie Hesselstad
Translation (English)
Seaweed baked pike-perch and tomato stuffed with marinated pike-perch, parsley emulsion,
kohlrabi and bread spices with dill seed pearls and flower crisp
Swedish venison filled with morel and sage, golden beetroot with cold-pressed rapeseed oil and mustard seed, Jerusalem artichoke and thyme emulsion, accompanied by potato terrine and wild game gravy with star anise
Baked cheesecake and plum compote, flavoured with star anise, plum creme,
mirabelle meringues and oat crisp, accompanied by mirabelle sorbet flavoured with ginger
WINES
2012 Champagne Legras & Haas Blanc de Blancs Grand Cru, France
2021 Grattamacco Bolgheri Rosso, Tuscany, Italy
2021 Brännland Iscider, Västerbotten, Sweden
Coffee & Nobel Prize Museum tea blend
Grönstedts Cognac XO
Facile Punsch
Stenkulla Brunn Still and Sparkling Water
Stadshusrestauranger in collaboration with
Chef Jimmi Eriksson as well as Pastry Chef Annie Hesselstad
Translation (Swedish)
Algbakad gös och tomat fylld med gravad gös, persiljeemulsion,
kålrabbi, brödkryddor samt krondillspärlor och blomsterkrisp
Svensk hjort färserad med murkla och salvia, gulbeta med kallpressad rapsolja och senapsfrö,
jordärtskocka och timjansemulsion samt potatisterrin och viltsky med stjärnanis
Bakad cheesecake och plommonkompott smaksatt med stjärnanis, plommonkräm,
mirabellemaränger, havrekrisp samt mirabellesorbet smaksatt med ingefära
Copyright © The Nobel Foundation 2022
The entrée: Seaweed baked pike-perch and tomato stuffed with marinated pike-perch, parsley emulsion, kohlrabi and bread spices with dill seed pearls and flower crisp.
© Nobel Prize Outreach. Photo: Dan Lepp
The main course: Swedish venison filled with morel and sage, golden beetroot with cold-pressed rapeseed oil and mustard seed, Jerusalem artichoke and thyme emulsion
© Nobel Prize Outreach. Photo: Dan Lepp
Main course: Potato terrine and wild game gravy with star anise
© Nobel Prize Outreach. Photo: Dan Lepp
The dessert: Baked cheesecake and plum compote, flavoured with star anise, plum creme, mirabelle meringues and oat crisp, accompanied by mirabelle sorbet flavoured with ginger
© Nobel Prize Outreach. Photo: Dan Lepp