Take a look at this year’s Nobel Prize banquet starter! The first course is a soup of porcini mushroom, served with a salad of cultivated Swedish mushrooms. The soup is served together with crispbread and truffle butter – in the shape of a truffle. This year’s chefs Pi Le and Tommy Myllymäki wanted to highlight dried porcini mushroom, one of their personal favourites, as an ingredient in the starter. A new piece of cutlery is accompanying the starter, in the form of a hand-carved butter knife, d