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From: TT
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1 of 4 | Photo: NTB / TT
Queen Silvia is served rip-timbale or roasted charcoal with juniper at the 1990 Nobel Banquet.
Ankle dresses, sparkling jewelry and consommé – the Nobel banquet tends to spread glamor in the dark of December every year.
For chefs and designers, it also means an opportunity to show off their front feet.
But this year, nothing is as usual: the pandemic is sweeping the party.
Since 1901, when the first Nobel Prize was awarded, the ceremony has been followed by a thunderous celebration – the Nobel Banquet.
On the first menu were salmon fillet, beef fillet, jerky breasts and “Succès Grand Hôtel” patisserie and since then the extravagant Nobel meal has been widely discussed around December 10th.
– It’s a hot event for us, both in the kitchen and on the dishes. Many colleagues and friends have gotten involved in one way or another and have cooked or served, says Maria Pettersson, president of the Swedish Chefs Association.
Broke the ice cream trend
On a daily basis, he works with chefs in training at Dackeskolan in Mjölby and, after the banquet, he often takes up the menu at teaching.
– For example, if we are making desserts, we look at how they made the dessert. Nowadays, Nobel chefs are very generous with both recipes and images, so you can really improve, says Maria Pettersson.
2002 was a great year for dessert, when the pear terrine was served over vanilla bavaroise and chocolate flavored with pear brandy, as well as pear champagne sorbet and pear caramel sauce. Good, but mostly it was the first time since the 70’s that dessert wasn’t ice cream.
Breakthrough for designers
Even the guests themselves sometimes look like cakes. For fashion designers, the Nobel Banquet can be a breakthrough.
– If a client comes and asks for a dress, and if she is also lucky and is a well-known client seen on television and in the newspapers with the dress, then it can be important, says Camilla Thulin, a designer who has been invited herself to the banquet and expert television commentator.
– It is important especially for small artisan designers who make things by hand. They are few, perhaps no more than seven. There is no market for that in Sweden, there are no customers who want to pay between 40,000 and 100,000 for a dress, we want to buy everything for free here, he says.
Dress alone
Some designers who have received a lot of attention in relation to Nobel are Emelie Janrell, who designed a dress for Crown Princess Victoria 2018 and Selam Fessahaye, who made a great black and white dress for Crown Princess 2019.
Camilla Thulin has her own clothing brand and studio and has worked in the styling industry for 40 years. She has been designing Nobel dresses for several years, both for herself and for others.
– The last one I did was for Magdalena Andersson 2017, a light blue that was very beautiful, a great dream. I made myself a dress when I was invited two or three years ago, a shitty dress that had many advantages.
Flop and favorite
One dress choice that Camilla Thulin believes was less successful is former Culture Minister Alice Bah Kuhnke’s 2017 white dress with large paper sleeves.
– It was a dress that shouldn’t have been at the Nobel, it should have been at Elle’s gala. I love the designer, Bea Szenfeld, she’s amazing so there was nothing wrong with the dress. But when Alice Bah Kuhnke sat at the table of honor next to the winner of the literature award, it took up so much space that people had to hold on, says Thulin, adding:
– Unfortunately, I think it was a fucking failure, although the dress is super pretty.
Among the highlights of the years, he mentions, among other things, a black and white Nina Ricci dress that Queen Silvia wore in 1993.
– I could use it every day, it is incomparable.
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