Nobel Banquet Menu 2005

Pannacotta d´écrevisses avec omble chevalier,
coquilles Saint-Jacques et langoustines

Poitrine de perdrix des neiges
en robe forestière et sa garniture,
gâteau de pommes de terre,
sauce Normande

Mousse citronnée garnie de framboises,
coulis de framboises arctiques

VINS
Pommery Grand Cru Vintage 1995
Champagne

Penfolds RWT 2001
Barossa Valley

Le Dauphin de Guiraud 2002
Sauternes

Café
Remy Martin VSOP
Cointreau

Eau minérale Ramlösa

Translation(English):

Crayfish panna cotta with fennel-baked Arctic char, scallops and
Norwegian lobster on baby lettuce

Ptarmigan breast baked in “horn of plenty” mushrooms with
caramelised apples, poached onions and broad beans, served
with Calvados sauce and potato cake

Lemon and yoghurt mousse with Arctic bramble marmalade, fresh
raspberries and raspberry-Arctic bramble sauce

 

Translation (Swedish):

Kräftpannacotta med fänkålsbakad fjällröding, pilgrimsmussla
och havskräfta samt späd sallad

Trumpetsvampinbakat ripbröst med karamelliserat äpple, inkokt
lök och bondbönor. Serveras med Calvados-sås och
potatisbakelse

Citron-och youghurtmousse med åkerbärsmarmelad, färska hallon samt
hallon-och åkerbärsås

Copyright © The Nobel Foundation 2005

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