Kalix vendace roe in a cone, with lemon and piquant crème fraîche,
Skagen emulsion with crisp rye bread, mustard herring in a carrot coating,
pickled herring terrine, egg from Gotland with Drott caviar foam
and miniature Västerbotten cheese pie
Butter-baked salmon trout with boiled white asparagus, fried green asparagus,
marinated purple asparagus, and tomato and shallot compote
with browned butter, horseradish, chive oil and salmon roe
Roast fillet of veal from Holmberg Farm
with Västervik mustard coating and Astrakan cider sauce,
carrot variation and roasted mini cauliflower from Nobis Farms
Pavlova with Italian meringue, wild strawberry sorbet
and strawberry ice cream, white chocolate and fresh wild strawberries
Graham Beck Blanc de Blancs Brut 2008
Swedish schnapps and beer
Trimbach Riesling Vieilles Vignes 2009 Alsace
Pommery Grand Cru Millésime 2005 Champagne
Auxey-Duresses 1er Cru 2010 La Chapelle Dom. Lafouge
Sattlerhof Beerenauslese 2010 Südsteiermark
The table setting
The table of honour is decorated with étagères and candelabras, burnished bronzes dating from the 19th century, and with pink and white early summer flowers such as peonies, sweet peas, garden roses, lady's mantle and columbines.
The flowers A large garland of birch leaves is suspended from the ceiling, with hanging arcs of pink flowers. The flowers at the table of honour are arranged in burnished bronzes from the Royal Collections. Behind the bride and groom is a backdrop of pale pink peonies, hydrangeas and cow parsley.
Glassware The glassware was given to The King and Queen on the occasion of their wedding in 1976 by the Riksdag and the Government.
Silver chargers The chargers used at the top table were commissioned by King Karl XIV Johan, while the others date back to the late 18th century and were probably commissioned by King Adolf Fredrik and Queen Lovisa Ulrika and by King Gustav III.
The first course The plates feature the monogram of King Gustaf V and the Swedish emblem of three crowns. They were made by Rörstrand in 1910.
The cutlery was commissioned by Queen Désirée, the first Bernadotte queen. They feature the monogram EBD (Eugenia Bernhardina Desideria), and are gold-plated. They were made in Stockholm around 1830-40.
The fish course The Rosenthal Monbijou plates feature a green floral motif. Late 20th century.
The cutlery is the well-known Swedish design Olga. The forks are Swedish, and were made in the mid-1800s, while the knives in the same design were commissioned by King Gustaf VI Adolf in the 1950s.
The meat course The plates are decorated with the wording “Drottningholms slott" (“Drottningholm Palace") and a royal crown, and were made by Rörstrand in 1910.
The cutlery was commissioned by Queen Josefina, and the design is called Prince Albert.
Dessert The dishes feature a motif of butterflies and flowers, and are marked KPM (Königliche Porzellan-Manufaktur Berlin), 19th century.
The table linen
The table linen consists of Klässbols tablecloths and napkins that are more than a hundred years old, woven from damask. Approximately 640 m² of linen has been used for the wedding banquet at Drottningholm.
The napkins were woven in 1891, in Lille in France, by the Lemaitre Demestre & Fils textile factory, which was situated on the Place de la Gare at 19 Rue de Baisses. The pattern features the coat of arms of the Swedish-Norwegian union, woven into the middle of the napkin.
All 500 napkins are from the Union Linen. In 1891, there were 999 napkins. 919 of these are still used, thanks to the Linen Chamber's careful treatment. Damask is mangled according to old traditions. The process consists of 18 different stages, from stain removal and laundering to folding, mangling and rolling. The linen is stored in a cool storeroom for at least three months before being used again, so that the fibres can rest and return to their correct form.
The 45 Fru Embla tablecloths feature a simple pattern, providing an elegant background for the table settings. They were commissioned from Klässbols.The fabric is linen.