Wednesday, 26 June 2013

Menu of a princess

The menu created for the wedding of Sweden’s Princess Madeleine was served again for the first time, and we enjoyed every mouthful.  The event was organized by the top luxury hotel chain One&Only Resorts, Mazagan Beach Resort and Atlantis the Palm, Dubai, and was held at restaurant Operakällaren in Stockholm.

The dinner was a treat for the Kerzner resorts' top partners in the travel industry.  I sat at the main table with Select Collection colleagues in good company.

With Saskia Schuller
Director, International Leisure Sales
Atlantis The Palm, Dubai
Select colleagues Neil Bedford
and Max Albrechtsson
Eva Hylander with Stephan Killinger
Managing Director, Mazagan Golf & Beach Resort
In splendid setting at Café Opera

Fine dining
With Max, Saskia Schuller and Fredrik

The chef explains that the Royal Wedding menu
is being served with special permission

Starters - a plate of flavours from local produce
 ("L'assiette: Mets aux saveurs des
produits du terroir du pays")
The following courses were served: all from the menu at the wedding on 8 June between Princess Madeleine and Chris O’Neill:
  • Skagen on crispy rye bread, bleakroe cone with wasabi, gratinated matured Swedish cheese tarlette, creamy baked farm egg with smoked cod roe
  • Slowly baked salmon with white and green asparagus, salmon roe and tomato concassé
  • Mustard gratinated fillet of veal from Holmbergs farm with roasted spring carrots and cauliflower, crispy onion and cider sauce
  • Wild strawberrie Pavlova a la Operkällaren

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