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HOTEL MONNABER NOU, MAJORCA, SPAIN – Lamb stuffed with Fungi-Apricots-Spinach, Quail stuffed with Foie, Layered Monkfish and Crawfish, Iberian Pork Sirloin with Black Olive Sauce, Saffon Sea Bass with Wild Mushrooms
HOTEL AMIGO, BRUSSELS, BELGIUM – Flan of Sprouts, Parmesan and Truffles, Sole with Belgian Endives, Anchovies and Shrimps, Stuffed Vegetables with Saffron Risotto, Calamars and Artichokes
GRAND HOTEL KRONENHOF PONTRESINA, ST. MORITZ, SWITZERLAND – Double Consomme of veal with Semolina Dumplings, Bone Marrow Dumplings and Veal Meatball, Filet of Sea Bass with Preserved Pork Belly and Passion Fruit, Ribs of Lamb from Puschlav on Green Tomato Chutney, Vanilla-Lime Souffle with Vineyard Peach
THE RITZ CARLTON, BERLIN, GERMANY
From their Brasserie Desbrosses & Desbrosses Terrace: Tarte aux Chevres Chauds, Escalope of Veal “Vienna Style,” Roasted Fillet of Hake, Red Mullet with Ratatouille and Limebrandade Mille Feuille of Goat.
AUBERGE DE TRAVEL RESTAURANT, PROVENCE FR
Leek Gratin with Smoked Haddock, Sea bream wth verbena, aniseed and mashed celery, Duck stuffed in mashed potatoes with Jerusalem artichoke and truffles, Stew of monkfish with potatoes in Saffron and chorizo.
PARK HOTEL WEGGIS ANNEX, SWITZERLAND
King fish tatar with parsnips mousseline, Roasted Meleta cinnamon pigeon, Anglerfish Glazed in balsamico, Ying and Yang of Lobster, Smoked roe deer cutlet.
NOBEL PRIZE AWARD BANQUET MENUS OVER THE YEARS
The Nobel Price has been offered Since 1901, and over the years they followed careful guidelines. Read about the subtle changes over time and
see the menus for each year.
NONA, COPENHAGEN, DK
Danish Lobster & Tea, Tartar & Wood Sorrel, Musk Ox, Skate & Chantrells,
Langoustine & Seawater, Parsley Rye, Blueberries and Pine
FOUR SEASONS IN PARIS, FRANCE
Abalone from Britanny with Sea Scallops And Seaweed, White Truffle from Alba Region, Whole John Dory from Britanny, Back of Roasted Wild Venison, Young Partidge, Duck Mallard and Grouse Pithivier, Fresh Duck Foie Gras
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