Huvud

H.M. The King's dinner for the Nobel Laureates

Kungaparet på väg in till middag på Slottet

The King and Queen. Photo: Henrik Montgomery, Scanpix

On 11 December, The King and Queen gave their traditional dinner at the Royal Palace for the 2008 Nobel Laureates. The 150 guests were received in the customary manner and welcomed by The King and Queen in the “Vita Havet" assembly rooms, after which the dinner took place in Karl XI´s Gallery. This year's Nobel Laureates were the guests of honour for the evening.

 

Drottningen och Nobelpristagaren i litteratur

Queen Silvia, Jean-Marie Gustave Le Clézio, Princess Madeleine. Photo: Henrik Montgomery, Scanpix

The King accompanied Mrs Emiko Kobayashi, wife of one of the joint recipients of the Physics Prize, to the table. Seated on The King's left was Dr. Tulle Harzelrigg, wife of Martin Chalfie, one of the joint recipients of the Nobel Prize for Chemistry. The Queen was accompanied to the table by Nobel Literature Laureate, Jean-Marie Gustave Le Clézio, and on her other side was Professor Harald zur Hausen, one of the joint recipients of the Nobel Prize for Medicine. Joint recipient of the Nobel Prize for Medicine, Professor Harald zur Hausen, accompanied The Crown Princess to the table. On her right was one of the joint recipients of the Nobel Prize for Medicine, Professor Makoto Kobayashi.  Prince Carl Philip accompanied joint recipient of the Medicine Prize Professor Francoise Barré-Sinossi to the table, and Mrs Emiko Kobayashi, wife of one of the recipients of the Physics Prize, was seated on his left. Princess Madeleine was accompanied to the table by joint recipient of the Nobel Prize for Chemistry, Martin Chalfie, and Jean-Marie Gustave LeClézio, Nobel Literature Laureate, was seated on her other side.
De kungliga ungdomarna

Prince Carl Philip, Crown Princess Victoria, Princess Madeleine. Photo: Henrik Montgomery, Scanpix

Menu


The menu consisted of fried scallops, with a celeriac and mushroom compote. Poached turbot with sea urchin sauce, Muscat grapes, tartar and potato puree with roast almonds. Saddle of venison with black chanterelle mushrooms, blackcurrant gravy, gorgonzola brûlée served with dates and walnuts, and for dessert, “Chocolate Trilogy" - chocolate caramel with bitter milk chocolate cream and a sorbet of white chocolate and tea.