Gala dinner for the Estonian Presidential couple at the Royal Palace of Stockholm

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The King and Queen and the Presidential couple in the Vita Havet assembly rooms before the dinner begins. Photo: Claudio Bresciani/Scanpix

On the evening of Tuesday 18 January, The King and Queen held a dinner at the Royal Palace of Stockholm for Estonia's President Toomas H. Ilves and his wife Evelin Ilves, who are on a three-day State Visit to Sweden.
The Royal Family was also represented by Prince Carl Philip, Princess Christina, Mrs Magnuson and her husband, Consul General Tord Magnuson.
 
The King and Queen welcomed 160 guests in the Vita Havet assembly rooms before the dinner was held in Karl XI's Gallery. Guests included President Ilves' official retinue and representatives from the diplomatic corps, the Swedish Parliament, the Government, counties and authorities, as well as representatives from the Swedish scientific, cultural and business communities.
 
The King escorted Mrs Evelin Ilves to the table. Former Speaker Mrs Birgitta Dahl was seated to The King's left.
 
The Queen was escorted to the table by President Ilves. Speaker Per Westerberg was seated to The Queen's right.
 
Prince Carl Philip escorted Mrs Marika Streimann, wife of Estonian ambassador Alar Streimann, to the table. Mrs Evelin Ilves was seated to Prince Carl Philip's left.
 
Princess Christina, Mrs Magnuson was escorted to the table by Speaker Per Westerberg. Marko Mihkelson, Member of the Estonian Parliament, was seated to her right.
 
President Ilves escorted The Queen to the table. To his left sat psychiatrist Ylwa Westerberg.
 
The guest list can be found hereopens in new window.

In his speech, The King emphasised the strong historic links between Sweden and Estonia, and the fact that 20 years have passed since Estonia regained its independence, with Sweden being the first country to open an embassy in Tallinn.

Menu


The menu for the evening began with a starter of fried scallops, celery remoulade, black Périgord truffles and mesclun salad.
 
A confit of cod fillet with an almond crust was then served, together with a cod and crab brandade with champagne butter sauce. This was followed by a whole roasted Bresse pigeon with toasted hazelnuts, pigeon gravy with figs and a herb galette.
 
For dessert, mandarin ice cream was served with passion fruit meringue and coconut crème.