Khaberni - In a bustling kitchen inside the Stockholm City Hall in Sweden, chefs are working on preparing a luxurious dinner with a secret menu for scientists and royal personages who will attend the banquet to be held this week for the Nobel Prize.
More than 40 chefs have been tasked with preparing the three-course dinner at the annual banquet, which will include Nobel laureates, their families, members of the Swedish royal family, and a host of VIPs from the country.
Pei Lu, who is in charge along with Tommy Myllymäki of preparing the first two courses, said, "We want to apply our cooking style, add our touch, and display it at this dinner, which will be attended by 1300 people."
He added, "We take something we know the flavor of and add some touches to it."
The two chefs run a restaurant awarded two Michelin stars, on Djurgården island in Stockholm.
Myllymäki said that the menu was set at the end of September (September) after "many trials."
The highly confidential menu will not be revealed until the guests sit down tomorrow Wednesday at 59 tables filling what is called the Blue Hall.
But the chefs share some information, including that the first course will feature ingredients from the forests of the Nordic countries, such as dried porcini mushrooms, while the dessert will consist of cherries and berries, and 400 bottles of champagne will be served with the appetizers.
The dinner banquet also has a family touch for the chefs, as the tableware has been renewed for the first time in more than thirty years with an oak wood knife developed with Lu's brother.
The crafting of the knives, numbering 1300, manually from wood sourced from southern Sweden took a long time.
Lu said, "We needed reinforcements to meet the deadline... My mother, sister, and father came to help."
The pastry chef Frida Back, who is participating in preparing the banquet meal for the second year and is preparing this year's dessert, spoke about her childhood days spent in the forest with her grandparents.
She said that the cherries are "a little forgotten... and need a bit of persistence and creativity in dealing with them."
