Now we know why Princess Sofia‘s Wedding Tiara has been MIA for the last several tiara events – she’s been tinkering! At the Representationsmiddag, or Official Dinner, last night, November 23, Sofia debuted a re-vamped look to her wedding tiara, sporting a diamond-only version.
[Nobel Prize ceremony in 2015 on the left; Official Dinner in 2017 on the right]
It appears to me that Sofia’s wedding tiara has been completely reset – not only have the emeralds been removed from the top of the diamond palmettes, but the tiara appears to have a different frame which curves to fit the head properly.
What do you think of Sofia’s Diamond-Only Wedding Tiara? I think the tiara looks bare without the emeralds; like it’s missing something that gives it pizzazz. But I much prefer this frame and how it sits on the head. My big gripe every time Sofia wore the Emerald Version was how it sat on her head, so the Diamond-Only Version is an improvement in that way. I hope the emeralds aren’t removed forever and that she can put them back when she chooses to, giving her more options with the tiara.
For the rest of her outfit, Sofia wore a blue lace Zetterberg Couture gown she previously wore to the Nobel Laureates Dinner in 2015. She also wore diamond drop earrings and a diamond brooch.
Sofia was escorted by both Prince Daniel and Prince Carl Philip – Crown Princess Victoria is in Germany and did not attend. All three royals wore the sash and star of the Order of the Seraphim, and the men wore the neck badge of the Order of the Polar Star.
Queen Silvia wore a red gown and shawl and my favorite tiara ever: Queen Josephine’s Amethyst Tiara.
King Carl XVI Gustaf‘s grumpy self was also present.
First course: Halstrad scallops with cauliflower velouté, fried clover and Kalix Löjrom (vendace roe).
Second course: Buttered cod fillet with baked fennel, potato mash, garlic mangold and white wine sauce.
Third course: Whole roasted salmon fillet with Jerusalem artichoke, fried autumn sprouts and gravy flavored with allspice.
Fourth course: Cognac flambéd plum, with vanilla Bavarian cream, plum sorbet and caramel.