Nobel Banquet – 14/4
Our tradition of recreate the latest Nobel banquet will return during spring 2018, to be more exact 14th of April as one of Swedens most famous Pastry Chefs will visit us, Daniel Roos. He can, apart from being responsible for the desserts at three Nobel banquets also include Pastry Chef for the Swedish Royal House and a member of the Swedish Culinary Team that won the Olympic gold in 2012 in his resume.
Just like before we will together with Daniel recreate the menu and the wine from last years Nobel banquet. Our Head Chef Morgan Giraud will be responsible for the starter and the main course while Daniel will serve the official dessert and one bonus dessert that we will keep for ourselves until after dinner.
In true Nobel spirit the dinner will be served at community tables and the menu is as follows:
Pressed and dried Jerusalem artichoke, served with kohlrabi flowers
flavoured with ginger and lightly roasted cabbage broth
Crispy saddle of lamb, potato terrine with Svedjan crème,
yellow beet, salt-baked celeriac, apple salad and rosemary-spiced lamb gravy
Frosty bilberry bavaroise, bilberry ice cream with lemon thyme,
lime jelly, lime curd and lime meringues
And as mentioned above, an extra dessert will also be served.
Onsite our sommeliers will also present the wines for the evening and why they were selected. The wines for the evening will be:
Taittinger Brut Réserve
Domini la Cartoixa Formiga de Vellut 2014
Viña Errazuriz Late Harvest sauvignon blanc 2016
The dinner will start at 7 PM and will be served in our private banquet hall. We offer two different packages for this event:
– Unlimited access to our pools, sauna and gym
– Our awarded breakfast, served at PM Bar
Price: 2395 SEK per person
Price: 1595 SEK per person