[Hip Synth Music playing].
Stefano Catenacci is the chef of the opulent Operakällaren Restaurant in Stockholm.
A job that comes with the added responsibility of cooking for the King of Sweden.
In addition to presiding over the restaurant's haute cuisine,
Chef Catenacci oversees the dinners and banquets at the royal castle.
We joined Chef Catenacci in the kitchens of Operakällaren
as he recreates a few of the dishes he prepared for the Royal Wedding of Sweden's Princess Madeleine
and Christopher O'Neill.
[Chef Catenacci speaking] So we start to plate the salmon. It's exactly the salmon that I served
for the Royal Wedding last week for the Princess Madeleine.
And the salmon is just baked in brown butter, low temp.
And we serve it with some green asparagus, too.
Then we have some horseradish
Tomato with shallots and brown butter.
To let some tomato with a brown butter
Like that.
And we have like a
a violet asparagus gra that we'd serve like a Crudités on top
This was a lovely dish. They really loved it last week when we did the royal wedding.
It was the Princess Madeleine's favorite.
Some chive oil.
And then we'll end with some flowers
There you go. It's done.
Here, Chef Catenacci shows us the dessert he created for Princess Madeleine.
Pavlova with Italian Meringue,
wild strawberry sorbet, strawberry ice cream,
white chocolate and wild strawberries.
[Chef Catenacci speaking] Well, the dessert we did for the royal wedding, it's
it's done with wild strawberry, it's with Italian meringue
lemon mousse and lemon curd
This is honey and then we have ice cream that is done with wild strawberries and strawberry with white chocolate.
[sound of kitchen torch, torching meringue]
That's the ice-cream. It's wild strawberry sorbet and strawberry ice cream
mixed together with white chocolate and meringue.
So...
And when we served it, actually, each table had ten like that
of the meringue down with wild strawberries, too.
And...Voila!