This year’s menu has been composed by Andreas Hedlund (2002 Swedish Chef of the Year) along with Fredrik Björlin, former captain of the Swedish Culinary Team and now head chef at Artipelag in Stockholm, as well as Pastry Chefs Conrad Tyrsén (2009 Swedish Pastry Chef of the Year) and Ted Johansson of Dessert & Choklad Stockholm. Chef de Cuisine is Gunnar Eriksson. Gastronomic advisors to the Nobel Foundation are Fredrik Eriksson, Långbro Värdshus, Artistic Leader of Restaurangakademien; and Gert Klötzke, Professor of Gastronomy at Umeå University.
Nobel Banquet Menu 2013
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
This year’s divertissement was based on the play Näktergalarna (“The Nightingales”) by Cecilia Sidenbladh, adapted and performed by Divine – The Opera Trio of sopranos Caroline Gentele, Gabriella Lambert-Olsson and Jacqueline Miura. The story of the entertainment’s three acts revolved around three highly successful Swedish opera singers Jenny Lind, Christina Nilsson and Signe Hebbe who began their careers at a very early age and came to perform all over the world. They were contemporaries of Alfred Nobel and both Jenny Lind and Christina Nilsson left a great amount of money towards scholarships for young singers that still exist today, whilst Signe Hebbe founded a famous school for singers as well as actors.
For the dessert parade, Divine had specially commissioned a piece of music, “Anthem To All Mankind”, written by composer Henrik Janson, with lyrics by Miura Daszak.
Press images of the three courses that comprised the Nobel Banquet menu are available for download below or at the Nobel Media press room
The lyrics to “Anthem to All Mankind” are attached.
> Link to the Banquet programme in full
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