The annual Nobel Prize ceremony and banquet in Stockholm recently hosted over 1,200 guests, including laureates like Omar M. Yaghi and the Swedish Royal Family, with chefs Pi Le and Tommy Myllymäki crafting the acclaimed menu.Tommy Myllymäki expressed significant stress over preparing the turbot main course for such a large scale, while Pi Le noted that, despite initial nerves, the intricate culinary plan unfolded exactly as desired.The festivities concluded with the lively
Nobel Night Cap afterparty, hosted by
Stockholms universitet for 1,700 attendees, where
Edward Blom discussed Swedish culinary history.