Nobel menus

2009 - Barack Obama

 

Cured reindeer fillet and smoked duck

asparagus salad with truffle, apple- and carrot butter


 

Fillet of Cod from the coast of ”Møre”

Jerusalem artichoke puree, fried duck liver and parsley coulis

 

Aquavit sorbet

 

Juniper berry- and thyme marinated Elk

Pommes Berny, glazed turnip, blackcurrant- red wine reduction


Caramel- and chocolate glazed banana mousse

pea nut meringue and spice- caramel sauce


 

 

2008 - Martti Ahtisaari

 

Elk marinated in Kahlua a la mocca

roasted walnuts and syrup

 

Pan fried turbot

sautéed spinach, creamed parsley root and potato chips

 

Sorbet 013 with juniper berries

 

Braised rack of lamb

pearl onion, asparagus, pommes forrestier and cinnamon sauce

 

Maki of cloudberries

honey and blueberry fudge, blueberry and yoghurt sorbet  

 

 

2007 - Intergovernmental Panel on Climate Change (IPCC) and Albert Arnold Gore Jr.

 

Scallop, salmon and king crab tartar

orange jelly, sour cream pannacotta and crostini

 

Darjeling smoked fillet of halibut

vanilla sauce and beetroot

 

Aquavite sorbet

 

Tenderloin of veal

morel sauce with truffle and potato cake

 

Global warming

white chocolate filled with raspberries and yuzu lemon 

 

 

2006 - Muhammad Yunus/ Grameen Bank

 

Langoustine ragout

with lobster mayonnaise

 

Mahi Mahi

soya and sesame seasoned vegetables steamed in banana leafs

 

Blood orange sorbet

 

Fillet of reindeer

potato brioche, celery purée and celery foam

 

Milk chocolate mousse

Cream of Grand Marnier and passion- banana sorbet

 

 

 

2005 - International Atomic Energy Agency (IAEA) and Mohamed El Baradei

 

Duo of fried scallops and king crab

Served on a salad of vegetables with vanilla- and basiloil

 

Fried turbot

Saussage of pike perch, mashed truffle- potatoes and chicken demi glace

 

Aquavit sorbet

 

Grape- and mustard glaced rack of lamb

Roullade of polenta and peppers, raisin sauce

 

Dark and white chocolate pannacotta

 

 

 

 

2004 - Wangari Maathai

 

Terrine of scallops wrapped in aniseed pickled salmon

 

Monkfish medallions

with tomatoes on purée of petit pois

 

Aquavite Sorbet

 

Tenderloin of beef wrapped in spinach

with fevs and strudel potato

 

Macadamina nutcake

banana and chocolate mousse, Coconut ice cream

 

 

 

2003 - Shirin Ebadi

 

Trio of foie gras

with nut vinaigrette, apple gelé and brioche

 

Paupiette of sole and lobster

spinach, cockles and saffron sauce

 

Lime sorbet

 

Seared fillet of lamb

lavendel jus, filled mini vegetables and gratinated potatoes 

 

White chocolate mousse

mandarin and cardemom coulis

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