Huwelijk CP&S: Meer informatie over het huwelijk (Engels)

Meer informatie over het huwelijk van HH.KK.HH. Prins Carl Philip en Prinses Sofia van Zweden, Hertog en Hertogin van Värmland. De informatie is in het Engels.

Wedding banquet restaurateurs

Fredrik Eriksson, Mathias Dahlgren, Markus Aujalay, Henrik Norström and Mattias Ljungberg have been appointed as the restaurateurs to Prince Carl Philip’s and Miss Sofia Hellqvist’s wedding banquet on 13 June at the Royal Palace.
Fredrik Eriksson will be responsible for overseeing and coordinating the restaurateurs who will be creating the wedding banquet. Photo: Linda Prieditis
Fredrik Eriksson will be responsible for overseeing and coordinating the restaurateurs who will be creating the wedding banquet. Photo: Linda Prieditis
Fredrik Eriksson will be responsible for overseeing and coordinating the restaurateurs and the team of culinary chefs and pastry chefs who will be creating the wedding banquet.

For a number of years, Prince Carl Philip has been keenly involved in and followed closely Sweden’s award-winning chefs and their entries in Swedish and international contests, not least the Swedish Chef of the Year and Bocuse d’Or events.

Fredrik Eriksson runs the Asplund restaurant, Långbro public house and Bakfickan garden café in Långbro park. Fredrik is a member of the Nobel Foundation’s reference panel for food and beverages, and is the creative director and long-term strategist for the Swedish Restaurant Academy, and jury chairman in the Swedish “Chef of the Year” contest. Fredrik competed in the international cookery contest Bocuse d’Or 1993, bringing a seventh place home for Sweden.

Mathias Dahlgren runs the Matsalen, Matbaren and Matbordet restaurants in his own name at Grand Hôtel in Stockholm. His restaurants have received numerous international accolades and hold two and one stars, respectively, in the prestigious Michelin Guide. Mathias competed in Bocuse d’Or 1997 and is the only Swedish chef to date to have won gold.

Markus Aujalay runs the Winterviken restaurant in Stockholm and Fjällpuben in Åre. Markus is chair of the Swedish Chef of the Year Association, was Chef of the Year 2004 and finished fifth in Bocuse d’Or 2007.

Henrik Norström runs the restaurants Lux Dag För Dag, EAT, B.A.R., and Open Café in Stockholm. Henrik is President of the Swedish Bocuse d’Or Academy and won silver at Bocuse d’Or 2001.

Mattias Ljungberg runs Tössebageriet in Stockholm. Mattias was Swedish Pastry Chef of the Year 2006 and is team captain of the Swedish national pastry chef team. In Coupe du Monde de la Pâtisserie 2015, the world cup for pastry chefs, Mattias claimed seventh place. With the Swedish national culinary chefs’ team, Mattias was a double gold-medallist in the International Exhibition of Culinary Art (the Culinary Olympics) in 2004 and 2012, and silver-medallist in 2010.

The Wedding Banquet

The wedding banquet was held in the Vita Havet Assembly Rooms at the Royal Palace of Stockholm. This is the palace’s old ballroom, with ceiling paintings dating from the 18th century.

The Vita Havet Assembly Rooms was originally two separate rooms: the queen’s dining room and her guards’ hall. The rooms were remodelled in 1845. The central wall was demolished, and the new room was decorated as a banqueting hall and ballroom for King Oskar I and Queen Josefina. The oak parquet flooring with inlaid woods – including birch, mahogany and lemonwood – was laid in 1845.

————————————

The menu

White asparagus “Princess Sofia”

cooked in elderflower juice with roe from Älvdalen,

asparagus and chive emulsion

*
Langoustine simmered with coriander served with grilled scallop,
yuzu dressing, wood sorrel and split peas
*
Fried, lightly cured Hjälmaren pike-perch with grilled spring vegetables, caramelised crème fraîche and smoked butter
*
Peach and raspberry tartelette with white chocolate,
champagne and peach sorbet

Wine

Aperitif
Champagne Diebolt-Vallois Brut Tradition

*****
Pommery Grand Cru Millésimé 2005 Champagne
*
Trimbach Riesling Vieilles Vignes de Prince 2011 Alsace
*
Radford Dale “Freedom” 2012 Pinot Noir Elgin
*
Château Suduiraut 2002 Sauternes

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The table setting

Geatish silver service
King Oscar I commissioned the silver service between 1827 and 1856. It was made by Adolf Zethelius, Johan Petter Grönvall, Gustaf Möllenborg and Gustaf Folcker.

The mirrored chargers were crafted by Johan Petter Grönvall in 1832. Besides the chargers, the service also includes candelabra, a flower basket, fruit baskets, preserve bowls, vases and salt cellars.

This is the first time in living memory that the Geatish silver service’s chargers have been used. Some of the vases have been used in recent years.

Glassware
The glasses are those given to the King and Queen on the occasion of their wedding in 1976 by the Riksdag and Government. They were made by Kosta Glassworks from drawings by Sigurd Persson.

Porcelain
First course
White plate with gilt lattice-work rims, featuring the monogram of King Gustaf V and Queen Victoria. Made for Gustaf V and Victoria by Rörstrand in 1910.

Second course
Blue and white plate bearing the monogram of King Gustaf V and Queen Victoria and the coats of arms of Sweden, Norway and Värmland province. Like Prince Carl Philip, Gustaf V was Duke of Värmland.

The plates in the service were a gift from Prince Eugen to Gustaf, then the Crown Prince, and Victoria for their wedding in 1881. Manufactured by Rörstrand.

Third course
Plate with the union arms of Sweden and Norway, made at W.E. Toy’s factory in the Rue de la Chaussée d’Antin in Paris during the second half of the 19th Century.

Dessert
Service given by the Riksdag and Government to King Carl XVI Gustaf for his 50th birthday in 1996. It was designed by Karin Björquist and manufactured by Rörstrand.

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The table linen

The table of honour is laid with the Linen Chamber’s oldest linen, ‘Unionslinne’ (the Union Linen). This was woven in France in 1891, in the town of Lille. The textile factory was called Lemaitre Demestre & Fils, and was situated on the Place de la Gare at 19 Rue de Baisse.

The pattern features the coat of arms of the Swedish-Norwegian union, woven into the middle of the tablecloth. An exquisite, highly detailed ornamental pattern traces around the coat of arms. All 400 napkins were made from the same linen and feature the same pattern.

The Union Linen is woven from damask and cold mangled according to the Linen Chamber’s time-old tradition. Cold mangling brings out all the tiny, fine details in the linen.

Bridesmaids

The bridesmaids for the ceremony are Princess Estelle, Tiara Larsson, Anaïs Sommerlath and Chloé Sommerlath.

The girls wore dresses in pure silk and Italian silk organza made by the Swedish designer Ida Sjöstedt.

The bridesmaids had round bouquets that were exact copies of the bride’s bouquet, with garden roses in various shades of cream and coral.

Floral decorations

The floral decorations for the Royal Wedding on Saturday 13 June 2015 followed the colour scheme chosen by the couple for their invitations, mixed with natural elements. The colour scheme ranged in tones from cream to coral.

The flowers chosen were roses, hydrangea, carnations, sweet peas, peonies and fuchsia. The natural elements were twigs of birch and raspberry, wild chervil and ferns.

The Royal Chapel
Guests were led in to the South Gate along a deep coral coloured carpet, and were greeted by birch trees, birch twig garlands, banks of wild chervil and coral coloured floral obelisks.

The ends of the church pews, the altar rail and the altar itself were decorated with flowers in pink, coral and cream tones. The floral arrangements were created from roses, peonies, carnations, hydrangea, sweet peas and fuchsia.

Around all of the church walls was a bank of wild chervil, twigs of raspberry, ferns and matricaria, similar to oxeye daisy.

The floral arrangements were created by the Royal Court’s florist, Claes Carlsson and his team of 45 florists.

Insignia in the chapel

Crowns on cushions

Prince Carl Philip’s crown, Prince Karl XIII’s crown, lay on a cushion to the right of the altar.

Prince Karl XIII’s crown was made in 1771 in Stockholm by jeweller to the King, Johan Adam Marcklin. It is made of gold, with enamel work in black and white. Set with pearls and precious stones; brilliants, rose-cut diamonds, table-cut stones and emeralds. The cap is of dark blue satin with gold plated decorations, dating from 1860. The crown was worn by Gustaf VI Adolf at the ceremonial opening of the Swedish Parliament from 1900–1907.

Princess Sofia Albertina’s crown lay on a cushion to the left of the altar.

The crown was made in Stockholm in 1771 by Johan Adam Marcklin. It is made of gold, with enamel work in black and white. Set with pearls and diamonds. The cap is of dark blue satin with gold plated decorations, dating from the 1800s.

The crowns were made by Johan Adam Marcklin for Gustav III’s coronation in 1772.

At the coronation of Gustav III there were no crowns for his brothers Prince Karl and Prince Fredrik Adolf. His sister Sofia Albertina was also without a crown. So jeweller to the King, Johan Adam Marcklin, was tasked with fashioning three new princely crowns. The three crowns were made of gold, which came from melting down a toilette service that had been kept in a closet since 1743 and once belonged to Ulrika Eleonora the Elder.

The Seraphim standard
The Seraphim standard from 1810 stands to the right of the altar.

The standard is on display as Prince Carl Philip is a Knight of the Order of the Seraphim. The standard is displayed at the christenings, weddings and funerals of the royal personages who are members of the Order of the Seraphim.

Bron: http://www.kungahuset.se

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