Table 2.

The Nobel Banquet Menu, 2016.19

Charcoal baked langoustine and scallop, served with nettles, ramson and pickled winter apples
Quail from Södermanland in black garlic and leek ash with Jerusalem artichoke, preserved wild mushrooms and jus of roasted chicken skin and mustard seed
Cloud of sudachi fruit, cloudberry sorbet, miso crumbs and deep-fried rice paper
Taittinger Comtes de Champagne Brut Blanc de Blancs 2006
Piccini Poggio Teo Chianti Classico 2010
Moncaro Tordiruta Passito 2007
Coffee & Nobel Museum Tea Blend
Grönstedts Extra Cognac
Facile Punsch
Stenkulla Brunn Mineral Water
Stadshusrestauranger in collaboration with Chef Sayan Isaksson as well as Pastry Chef Daniel Roos
The menu is in French with an English and Swedish translation.
© ® The Nobel Foundation.
RMMJ Rambam Maimonides Medical Journal Rambam Health Care Campus 2017 July; 8(3): e0035. ISSN: 2076-9172
Published online 2017 July 1. doi: 10.5041/RMMJ.10311