MENU
Betterave jaune cuite four avec des algues et crème d’algues de la Côte Ouest.
Servie avec du babeurre et des fleurs d’aneth
ainsi que des oeufs d’esturgeon de Strömsnäsbruk.
Dos de cabillaud farci de crabe royal avec une quenelle de chou-rave,
boulettes frites fourrées de cabillaud et de crabe royal et d’oignon mariné aux champignons.
Le tout accompagné de légumes d’hiver et de primeurs d’été marinées,
ainsi que d’une sauce de moules grillées.
Crème au chocolat au four accompagnée d’une compote d’airelles de Mockträsk, près de Boden,
aromatisée au sirop de résine de pin. Servie avec un sablé au chocolat
et un bonbon mou aux airelles, accompagné de meringues et de crème aux airelles
et d’un parfait rafraîchissant à la crème fraiche.
VINS
Shaman Rosé Grand Cru Extra Brut, Marguet, Champagne, France
2021 Marsannay Rouge, Domaine Trapet, Bourgogne, France
2018 Château Tirecul la Gravière, Monbazillac, France
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 Jacob Holmström ainsi que le Chef Pâtissier Annie Hesselstad
Translation (English)
Yellow beetroot baked with seaweed and salt and a cream made from seaweed from Sweden’s west coast.
Served with buttermilk and dill-seed plus sturgeon caviar from Strömsnäsbruk.
Cod loin stuffed with king crab, served with a kohlrabi roll and a potato dumpling filled with cod and king crab,
accompanied by pickled onions with mushrooms. Served with winter vegetables and pickled summer vegetables,
accompanied by a grilled blue mussel sauce.
Baked chocolate cream with a compôte made of lingonberries from Mockträsk outside Boden, flavoured with tar syrup.
Served with a chocolate sablé and lingonberry toffee, accompanied by meringues
and cream made of lingonberries and a fresh crème fraiche parfait.
WINES
Shaman Rosé Grand Cru Extra Brut, Marguet, Champagne, France
2021 Marsannay Rouge, Domaine Trapet, Bourgogne, France
2018 Château Tirecul la Gravière, Monbazillac, France
Coffee & Nobel Prize Museum tea blend
Grönstedts Cognac XO
Facile Punsch
Stenkulla Brunn Still and Sparkling Water
Stadshusrestauranger in collaboration with
Chef Jacob Holmström as well as Pastry Chef Annie Hesselstad
Translation (Swedish)
Gulbeta bakad med alger och salt samt en kräm på alger från västkusten.
Serveras med kärnmjölk och krondill samt störrom från Strömsnäsbruk.
Torskrygg färserad med kungskrabba, serveras med kålrabbirulle, stekt kroppkaka fylld med torsk och kungskrabba
samt inlagd lök med svamp. Till detta serveras vintergrönsaker och sommarens inlagda primörer
samt en sås på grillade blåmusslor.
Bakad chokladkräm med kompott gjord på lingon från Mockträsk utanför Boden, smaksatt med tjärsirap.
Serveras med chokladsablé och lingonsmörkola, samt maränger och kräm gjorda på lingon
och en frisk parfait på crème fraiche.
Copyright © The Nobel Foundation 2023
The entrée at the banquet: Yellow beetroot baked with seaweed and salt and a cream made from seaweed from Sweden’s west coast. Served with buttermilk and dill-seed plus sturgeon caviar from Strömsnäsbruk.
© Nobel Prize Outreach. Photo: Dan Lepp.
Main course: Cod loin stuffed with king crab, served with a kohlrabi roll and a potato dumpling filled with cod and king crab, accompanied by pickled onions with mushrooms.
© Nobel Prize Outreach. Photo: Dan Lepp.
Winter vegetables and pickled summer vegetables, accompanied by a grilled blue mussel sauce.
© Nobel Prize Outreach. Photo: Dan Lepp.
The dessert: Baked chocolate cream with a compôte made of lingonberries from Mockträsk outside Boden, flavoured with tar syrup.
© Nobel Prize Outreach. Photo: Dan Lepp.