The Nobel Prize Banquet Menu 2024 is composed by chef Jessie Sommarström and pastry chef Frida Bäcke. You can find the menu here. In this article the chefs tell the story behind each course.
Starter
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1 (of 2) Nobel Prize Banquet menu 2024: The starter.
© Nobel Prize Outreach. Photo: Dan Lepp
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2 (of 2) Chef Jessie Sommarström in the making of this year’s banquet starter.
© Nobel Prize Outreach. Photo: Dan Lepp
“The ingredients are carefully picked out, with the ambition to highlight quality and seasonal taste. By choosing ingredients from smaller Swedish producers, we want to tell a story about craftsmanship, tradition and quality,” says Jessie Sommarström.
Main course
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1 (of 5) Nobel Prize Banquet menu 2024: The main course.
© Nobel Prize Outreach. Photo: Dan Lepp
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2 (of 5) Chef Jessie Sommarström in the making of the main course.
© Nobel Prize Outreach. Photo: Dan Lepp
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3 (of 5) Nobel Prize Banquet menu 2024: The main course.
© Nobel Prize Outreach. Photo: Dan Lepp
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4 (of 5) Chef Jessie Sommarström in the making of the side dish of the main course.
© Nobel Prize Outreach. Photo: Dan Lepp
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5 (of 5) The main course of the 2024 Nobel Prize Banquet menu is served with a modern cultural creamed steel-cut barley with wild and cultivated mushrooms, Jerusalem artichoke and roasted chicken jus with Pomme de Vie.
© Nobel Prize Outreach. Photo: Dan Lepp
“I want to emphasize that chicken is a food best reserved for special occasions and something we should eat less frequently. At the same time, it’s crucial that we choose poultry from producers who prioritize animal welfare and allow the birds to express their natural behaviors. In this dish, I have combined chicken with legumes that are both delicious and nutritious, which also helps reduce the dish’s climate footprint. The side dish is based on whole grains, something almost everyone needs to eat more of to stay healthy. Together, they create a delightful and balanced meal that is as tasty as it is nourishing,” says Jessie Sommarström.
Dessert
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1 (of 7) Nobel Prize Banquet menu 2024: The dessert.
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2 (of 7) Nobel Prize Banquet menu 2024: The dessert
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3 (of 7) Nobel Prize Banquet menu 2024: The dessert.
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4 (of 7) Pastry chef Frida Bäcke has used a variety of Swedish apples for her Nobel Prize Banquet dessert.
© Nobel Prize Outreach. Photo: Dan Lepp
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5 (of 7) Frida is fittingly the name of one of the apple varieties chosen by pastry chef Frida Bäcke for the 2024 banquet dessert.
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6 (of 7) Frida is fittingly the name of one of the apple varieties chosen by pastry chef Frida Bäcke for the 2024 banquet dessert.
© Nobel Prize Outreach. Photo: Dan Lepp
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7 (of 7) Nobel Prize Banquet menu 2024: The dessert.
© Nobel Prize Outreach. Photo: Dan Lepp
“I chose apples as the base for my dessert for many reasons, but the main focus is to celebrate one of the few Swedish natural ingredients that are seasonal all over the country. I have also added pineappleweed which is a playful way of highlighting ingredients that you can find in your surroundings. The dessert has a clean and simple aesthetic,” says Frida Bäcke.