Every year we have our own Nobel dinner. And so this year too. It is usually something that is a highlight of the cooking and requires many hours of preparation.

Table setting of the year
It will never be completely decided how the menu will be but a few hours it looks like this.
Pre-drink. Yellow widow with small pots filled with shrimps or salmon mousse.
Entrepreneur. Goose liver medallion with a Sautern wine.
Fish. Cod cube lying on a lace cabbage leaf swimming in a pool of freshly chopped spinach, butter, cream and some broth--salt and pepper.
Hard-fried cut bacon on top.
This one I came up with yesterday so I have no idea if it will be really good.
meat; A small piece of deer fillet with potato mousse (not mash) located in a leaf of dough with thin apple slices. Ultra-fine slices of cauliflower, broccoli and sliced cherry tomato. Three tablespoons of a really tasty sauce. Which I don't know anything about because I haven't done it yet. I have to taste it.

After a little pause.

Will there be cheeses from Möllan's cheese in Malmö.
Dessert. Glass bomb with fireworks. Of course.

Cooking at a high level and luckily I have help in the kitchen. I think it's going to be really exciting but you always have to stay away from too much of the wine if you're going to be a chef all night.