The Nobel Banquet is an event many would give a fortune to attend. Alas, only 1,300 guests can be seated at the Blue Hall of the City Hall of Stockholm where the Banquet has been held since 1934. During the first decades, ‘consommés’ or clear soups like ‘Tortue Claire’ were common starters. Today, the guiding principle is that the menus should have a touch of Scandinavia.
Below is a list of menus through the years that gives a historic glimpse of what was served at the 20th century feasts. Only in French from 1901 to 2004. Translations in English and Swedish are available from 2005.
Read more about the banquet menus in this article:
Nobel Banquets – A Century of Culinary History