King hosts traditional dinner for 2010 Nobel Laureates

Kungaparet på väg in till middagen för årets nobelpristagare. Foto: Sören Andersson, Scanpix.

The King and Queen on their way to the dinner for this year’s Nobel Laureates. Photo: Sören Andersson, Scanpix.

On Friday 11 December, The King and Queen hosted their traditional dinner for this year's Nobel Laureates. The guests were welcomed by The King and Queen in the “Vita Havet" assembly rooms at the Royal Palace in Stockholm. The dinner was then held in Karl XI's Gallery.
Kronprinsessan tillsammans med  Prins Carl Philip. Foto: Sören Andersson, Scanpix.

The Crown Princess with Prince Carl Philip. Photo: Sören Andersson, Scanpix.

The King accompanied recipient of the Nobel Prize in Medicine, Professor Elisabeth H. Blackburn, to the table. The wife of this year's recipient of the Physics Prize, Mrs Janet L. Murphy, was seated on The King's left.

The Queen was accompanied to the table by recipient of the Physics Prize, Doctor George E. Smith. Recipient of the Chemistry Prize, Doctor Venkatraman Ramakrishnan, was seated on her other side.

Recipient of the Physics Prize, Doctor Willard S. Boyle, accompanied The Crown Princess to the table. Recipient of the Physics Prize, Doctor George E. Smith, was seated on The Crown Princess' right.

Prince Carl Philip accompanied Mrs Vera Rosenberry Ramakrishnan, wife of the recipient of the Chemistry Prize, to the table. Professor Elisabeth H. Blackburn, recipient of the Nobel Prize in Medicine, was seated on the Prince's other side.

Princess Madeleine was accompanied to the table by recipient of the Chemistry Prize, Doctor Venkatraman Ramakrishnan. Recipient of the Nobel Prize in Chemistry, Professor Thomas A. Steitz, was seated on the Princess' other side.

Prinsessan Madeleine med sin fästman  Herr Jonas Bergström. Foto: Sören Andersson, Scanpix.

Princess Madeleine with her fiancé Mr Jonas Bergström. Photo: Sören Andersson, Scanpix.

Menu


The menu for the evening comprised a Jerusalem artichoke soup with white Alba truffles and ravioli filled with mousse of duck liver from free-range ducks.

This was followed by grilled sea bass with a cassoulet of mussels and sorana beans. Next came pan-fried fillet of venison with mushrooms, potato confit, acorn squash and hazelnut purée, served with blackberry gravy.

To finish there was a blackcurrant mousse with Arctic raspberry sorbet and dewberry marmalade.