The big event is on Wednesday, when dinner will be served to the Nobel Banquet's just over 1,300 guests. Before that, 49 chefs have four days to make the menu by star chefs Pi Le and Tommy Myllymäki and "Confectioner of the Pastry Chefs" Frida Bäcke a reality.
The feeling is very, very good. It's day two. We're producing a lot, but we're having a hard time reaching the goal if I do say so myself. We're at a thousand and just chewing, but it's going great, says Eriksson, who is doing his 21st Nobel Banquet this year.
When the chefs come up with their recipes, he acts as a sounding board. It's not just about cooking – it's about everything around it.
There are difficult moments and the food technology becomes more advanced every year. The goal is for each dish to be served in about twelve minutes – and that is "incredibly complicated", according to Eriksson.
What's the worst that can happen?
It's actually that a fridge breaks down. If it happens tonight, we can always work two days in a row, but if it happens between the ninth and tenth, we'll have huge problems.
Trying to get information about what will be on the plates on Wednesday is impossible.
The inspiration comes from the forest that Tommy and Pi mentioned. So we continue on that theme.
Eriksson describes the menu as “food of the time” and specifically mentions the finale:
I think the dessert will be a feast for the eyes.
This year, just over 1,300 guests are expected.
Guests are seated at 59 tables, including the honors table with 84 seats.
The total table length is 360 meters.
Each Nobel laureate is allowed to invite 14 personal guests in addition to their partner.
In addition to 49 chefs, 190 people work in the service department, 45 of whom serve drinks.
Approximately 800 meters of linen cloth are used for the table setting.
The table setting includes 9,240 pieces of china, approximately 5,230 glasses and 9,240 cutlery.
Setting the tables is a full day's work for 40 people.
Around 400 bottles of champagne are served with the starter and around 400 bottles of wine with the main course. Around 1,350 litres of mineral water are served during dinner and 300 litres of coffee are served after dessert.
Around five percent of guests choose non-alcoholic drinks.
