The Royal Couple , President and Mrs Basesco. Photo: Jessica Gow/Scanpix
On 11 March, the President of theRepublicofRomania , Taian Basescu, and his wife, Maria Basescu, began a two-day state visit to Sweden.Crown PrincessVictoriamet the couple at Arlanda, after which they travelled with the King and Queen in a cortège from the Royal Stables to the RoyalPalace. The King and Queen then hosted a lunch in Princess Sibylla´s apartments. Cured fillet of beef with yellow beet syrup was on the menu, together with candied mushroom and vegetable tarts and charred monkfish with prawn parcels and shellfish sauce, and a symphony of potato and root vegetables. Dessert was a Solliden berry mousse. The Crown Princess and consul-general, Tord Magnuson, also participated in the lunch. The King and Queen´s official gifts to the Presidential couple were a glass bowl, "Florens", designed by Helena Gibson of Göteborg´s Glass studio, and a hand-coloured lithograph of the Royal Palace from around 1860.In the afternoon, the President met Speaker of the Riksdag, Per Westerberg, in the Riksdag, and Prime Minister Fredrik Reinfeldt at Rosenbad. The Queen and Mrs Maria Basescu visited the Royal Stables. Afterwards, the Presidential couple met members of the Romanian community in Sweden at a reception at the Berwald Hall.
Gala dinner On 11 March, the President of theRepublicofRomania , Taian Basescu, and his wife, Maria Basescu, began a two-day state visit to Sweden.Crown PrincessVictoriamet the couple at Arlanda, after which they travelled with the King and Queen in a cortège from the Royal Stables to the RoyalPalace. The King and Queen welcomed 160 guests in the “Vita havet" assembly rooms before the dinner took place in Karl XI´s gallery. Guests included the President's official retinue, representatives from the diplomatic corps, the Swedish Riksdag, the government, counties and authorities, as well as representatives from the Swedish science, culture and business communities. The menu consisted of blini with whitefish roe and chive butter, Operakällaren´s smoked salmon, poached cold salmon with youzo dressing and coriander, followed by poached fillet of sole with truffle risone, deep-fried spinach and onion foam, together with fried reindeer fillet with almond butter, green pepper gravy and potato tart. For dessert, there was coconut tureen with green curry crème and spicy mango spoom.
Queen Silvia, Mrs Maria Basesco, President Basesco, HM the King, Crown Princess Victoria, Princess MadeleinePhoto: Leif R Jansson/Scanpix