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Soupe aux cèpes servie avec une salade épaisse
de champignons de culture suédois,
de fromage Almnäs Tegel, d’huile de gingembre
et de truffe d’hiver noire.
Beurre truffé et pain craquant parfumé aux cèpes.
Turbot farci aux noix de Saint-Jacques et à la laminaire sucrée,
céleri-rave rôti glacé à la livèche, pommes de terre sautées au beurre
et petits oignons argentés à la muscade.
Servis avec du chou frisé cuit au bouillon,
des poireaux et des champignons de Paris,
ainsi qu’une sauce beurre blanc aux coings du Japon fermentés
et à la pomme Ingrid Marie.
Sorbet de prunelles suédoises aromatisé à l’orange,
au poivre de la Jamaïque et aux clous de girofle.
Crème de fromage frais au four à la vanille Bourbon et quatre-quarts toasté.
Sauce caramel au babeurre avec croustillant au blé noir et à l’avoine.
Servies avec un consommé de framboises sauvages
aromatisé aux pousses de genévrier.
VINS
Eric Rodez Blanc de Noirs Grand Cru, Champagne, France
2022 Immelen, Kullabergs Vingård, Skåne, Suède
2022 Kracher Red Roses Beerenauslese, Burgenland, Autriche
Stadshusrestauranger en collaboration avec
les Chefs Tommy Myllymäki et Pi Le ainsi que le Chef Pâtissier Frida Bäcke
Translation (English)
Soup of porcini mushroom
served with a bound salad of cultivated Swedish mushrooms,
Almnäs Tegel cheese, ginger oil and black winter truffle.
Truffle butter and crispbread flavoured with porcini mushroom.
Turbot stuffed with scallops and sugar kelp,
roasted celeriac glazed with lovage,
butter-boiled potatoes and white onions flavoured with nutmeg.
Served with Savoy cabbage, leeks and mushrooms,
accompanied by a butter sauce of fermented quince and Ingrid Marie apples.
Sorbet of Swedish blackthorn berries
flavoured with orange, allspice and clove.
A baked cream of fresh cheese with bourbon vanilla
and a browned butter sponge.
A buttermilk caramel and a crunchy topping
of buckwheat and oats.
Served with a consommé of wild raspberry
flavoured with juniper shoots.
WINES
Eric Rodez Blanc de Noirs Grand Cru, Champagne, France
2022 Immelen, Kullabergs Vingård, Skåne, Sweden
2022 Kracher Red Roses Beerenauslese, Burgenland, Austria
Stadshusrestauranger in collaboration with
Chefs Tommy Myllymäki and Pi Le as well as Pastry Chef Frida Bäcke
Translation (Swedish)
Soppa på Karljohansvamp
serveras med bunden sallad på odlade svenska svampar,
Almnäs Tegel, ingefärsolja och svart vintertryffel.
Tryffelsmör och hårt bröd smaksatt med Karljohansvamp.
Piggvar färserad med pilgrimsmussla och sockertång,
rostad rotselleri glaserad med libbsticka,
smörkokt potatis och silverlök smaksatt med muskot.
Serveras med buljongkokt savojkål, purjolök och champinjoner
samt en smörsås på fermenterad rosenkvitten och Ingrid Marie-äpplen.
Sorbet på svenska slånbär
smaksatt med apelsin, kryddpeppar och nejlika.
En bakad färskostkräm med bourbonvanilj och brynt smörkaka.
Kärnmjölkskaramell och ett krisp på bovete och havre.
Serveras med en consommé på skogshallon smaksatt med enskott.
Swipe left and right to see more photos
1 (of 7) The 2025 Nobel Prize banquet starter: Soup of porcini mushroom served with a bound salad of cultivated Swedish mushrooms, Almnäs Tegel cheese, ginger oil and black winter truffle. Truffle butter and crispbread flavoured with porcini mushroom.
© Nobel Prize Outreach. Photo: Dan Lepp
Swipe left and right to see more photos
2 (of 7) The 2025 Nobel Prize banquet starter: Soup of porcini mushroom served with a bound salad of cultivated Swedish mushrooms, Almnäs Tegel cheese, ginger oil and black winter truffle. Truffle butter and crispbread flavoured with porcini mushroom.
© Nobel Prize Outreach. Photo: Dan Lepp
Swipe left and right to see more photos
3 (of 7) The 2025 Nobel Prize banquet main course: Turbot stuffed with scallops and sugar kelp, roasted celeriac glazed with lovage, butter-boiled potatoes and white onions flavoured with nutmeg. Served with Savoy cabbage, leeks and mushrooms, accompanied by a butter sauce of fermented quince and Ingrid Marie apples.
© Nobel Prize Outreach. Photo: Dan Lepp
Swipe left and right to see more photos
4 (of 7) The 2025 Nobel Prize banquet main course: Turbot stuffed with scallops and sugar kelp, roasted celeriac glazed with lovage, butter-boiled potatoes and white onions flavoured with nutmeg. Served with Savoy cabbage, leeks and mushrooms, accompanied by a butter sauce of fermented quince and Ingrid Marie apples.
© Nobel Prize Outreach. Photo: Dan Lepp
Swipe left and right to see more photos
5 (of 7) The 2025 Nobel Prize banquet main course: Turbot stuffed with scallops and sugar kelp, roasted celeriac glazed with lovage, butter-boiled potatoes and white onions flavoured with nutmeg. Served with Savoy cabbage, leeks and mushrooms, accompanied by a butter sauce of fermented quince and Ingrid Marie apples.
© Nobel Prize Outreach. Photo: Dan Lepp
Swipe left and right to see more photos
6 (of 7) The 2025 Nobel Prize banquet dessert: Sorbet of Swedish blackthorn berries flavoured with orange, allspice and clove. A baked cream of fresh cheese with bourbon vanilla and a browned butter sponge. A buttermilk caramel and a crunchy topping of buckwheat and oats. Served with a consommé of wild raspberry flavoured with juniper shoots.
© Nobel Prize Outreach. Photo: Dan Lepp
Swipe left and right to see more photos
7 (of 7) The 2025 Nobel Prize banquet dessert: Sorbet of Swedish blackthorn berries flavoured with orange, allspice and clove. A baked cream of fresh cheese with bourbon vanilla and a browned butter sponge. A buttermilk caramel and a crunchy topping of buckwheat and oats. Served with a consommé of wild raspberry flavoured with juniper shoots.
© Nobel Prize Outreach. Photo: Dan Lepp
Copyright © The Nobel Foundation 2025