Eat like a genius

Yesterday, December 10th, was the night of the Nobel Prize Ceremony. No, I was not invited (this time either). I can't say I'm particularly interested, but it is a very big deal in Sweden. Here's the menu - I'll have to get back to you on actual recipes, they're usually posted in the Swedish newspapers a couple of days after the awards. It doesn't sound very difficult this year. (Although, admittedly, it sounds harder in French than it did in Swedish.)

MENU
Terrine de homard aux tomates rehaussée d´œufs d´ablette (That's a lobster terrine)

Faux filet de veau et son jus au vin rouge, meli-melo de tubercules et gâteau de pommes de terre (veal)

Mousse d´amandes aux mûres arctiques, sorbet au lait d´amandes (almond mousse with blackberries and a sorbet from almond milk)

VINS
Dom Perignon vintage 1995
Magnum

Château Corbin Michotte 1993
Saint-Emilion Grand Cru

Château Raymond-Lafon 1998
Sauternes
Café
Remy Martin VSOP
Cointreau
Eau minérale de Ramlösa

Want to know more about Nobel menus? Go to http://nobelprize.org/nobel/events/menus/index.html and you can check out pretty much all of them.