Eat like a genius

Yesterday, December 10th, was the night of the Nobel Prize Ceremony. No, I was not invited (this time either). I can't say I'm particularly interested, but it is a very big deal in Sweden. Here's the menu - I'll have to get back to you on actual recipes, they're usually posted in the Swedish newspapers a couple of days after the awards. It doesn't sound very difficult this year. (Although, admittedly, it sounds harder in French than it did in Swedish.)



MENU

Terrine de homard aux tomates rehauss�e d��ufs d�ablette (That's a lobster terrine)



Faux filet de veau et son jus au vin rouge, meli-melo de tubercules et g�teau de pommes de terre (veal)



Mousse d�amandes aux m�res arctiques, sorbet au lait d�amandes (almond mousse with blackberries and a sorbet from almond milk)



VINS

Dom Perignon vintage 1995

Magnum



Ch�teau Corbin Michotte 1993

Saint-Emilion Grand Cru



Ch�teau Raymond-Lafon 1998

Sauternes

Caf�

Remy Martin VSOP

Cointreau

Eau min�rale de Raml�sa



Want to know more about Nobel menus? Go to http://nobelprize.org/nobel/events/menus/index.html and you can check out pretty much all of them.