Menus at the Nobel Banquet

The Nobel Banquet is held every year on 10 December to celebrate the years Nobel Laureates. Each Banquet has included a unique menu for the guests. Have a peek of the menus below – from the start in 1901 up until today, or read more about the banquet in the article Nobel Banquets – a century of culinary history.

1,300 guests can be seated in 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.

2010’s

The 2018 menu
The 2017 menu
The 2016 menu
The 2015 menu
The 2014 menu
The 2013 menu
The 2012 menu
The 2011 menu
The 2010 menu

”I’m a lover of trees”, says chef Sayan Isaksson who personally composed the edible branches to the 1 350 guests at the Nobel Banquet 2016. The starter was charcoal baked langoustine and scallop, served with nettles, ramson and pickled winter apples.

2000’s

The 2009 menu
The 2008 menu
The 2007 menu
The 2006 menu
The 2005 menu
The 2004 menu
The 2003 menu
The 2002 menu
The 2001 menu
The 2000 menu

Food from the Nobel Banquet 2017

During the first decades, ‘consommés’ or clear soups were common starters. Now the guiding principle is to let the menus have a link to Scandinavia.

©Nobel Media AB 2017, photo: Dan Lepp

1990’s

The 1999 menu
The 1998 menu
The 1997 menu
The 1996 menu
The 1995 menu
The 1994 menu
The 1993 menu
The 1992 menu
The 1991 menu
The 1990 menu

1980’s

The 1989 menu
The 1988 menu
The 1987 menu
The 1986 menu
The 1985 menu
The 1984 menu
The 1983 menu
The 1982 menu
The 1981 menu
The 1980 menu

1970’s

The 1979 menu
The 1978 menu
The 1977 menu
The 1976 menu
The 1975 menu
The 1974 menu
The 1973 menu
The 1972 menu
The 1971 menu
The 1970 menu

1960’s

The 1969 menu
The 1968 menu
The 1967 menu
The 1966 menu
The 1965 menu
The 1964 menu
The 1963 menu
The 1962 menu
The 1961 menu
The 1960 menu

Nobel Banquet 1958

Nobel Banquet at the Golden Hall of the Stockholm City Hall on 10 December 1958.

Source: Brendler & Åkerberg Public domain via Wikimedia Commons Photographer unknown

1950’s

The 1959 menu
The 1958 menu
The 1957 menu
The 1956 menu
The 1955 menu
The 1954 menu
The 1953 menu
The 1952 menu
The 1951 menu
The 1950 menu

1940’s

The 1949 menu
The 1948 menu
The 1947 menu
The 1946 menu
The 1945 menu
The 1944 menu
The 1943 menu
The 1942 menu
The 1941 menu
The 1940 menu

Nobel banquet

The tables are set for the guests arrival.

©Nobel Media AB 2017, photo: Dan Lepp

1930’s

The 1939 menu
The 1938 menu
The 1937 menu
The 1936 menu
The 1935 menu
The 1934 menu
The 1933 menu
The 1932 menu
The 1931 menu
The 1930 menu

1920’s

The 1929 menu
The 1928 menu
The 1927 menu
The 1926 menu
The 1925 menu
The 1924 menu
The 1923 menu
The 1922 menu
The 1921 menu
The 1920 menu

DL NOBELbanquet 17 FOOD CHEFS P8A0385

Preparing the food. At the Nobel Banquet 2017.

©Nobel Media AB 2017, photo: Dan Lepp

1910’s

The 1919 menu
The 1918 menu
The 1917 menu
The 1916 menu
The 1915 menu
The 1914 menu
The 1913 menu
The 1912 menu
The 1911 menu
The 1910 menu

1900’s

The 1909 menu
The 1908 menu
The 1907 menu
The 1906 menu
The 1905 menu
The 1904 menu
The 1903 menu
The 1902 menu
The 1901 menu

The dessert in the Nobel Banquet 2015: Coffee and almond flavoured cherry blossom, a mayflower-inspired dessert.

To cite this section
MLA style: Menus at the Nobel Banquet. NobelPrize.org. Nobel Media AB 2019. Tue. 22 Oct 2019. <https://www.nobelprize.org/ceremonies/menus-at-the-nobel-banquet/>