9. 11. 2011
The Masné krámy restaurant's chef Luděk Hauser has prepared yet another tempting menu for the traditional Czech cuisine enthusiasts for the forthcoming week. From tomorrow until Sunday 13th, golden roast "St. Martin goose" as well as foie gras and other delicacies from duck, chicken and turkey meat will be on the restaurant's menu.
České Budějovice, 9th November 2011 – The St. Martin Day is inherently connected with a feast and roasted "St. Martin Goose". The guests of the Masné krámy restaurant in České Budějovice can look forward to golden roast goose with stuffed apple, red sour kraut and a variety of dumplings. The goose will be roasted in one piece, with one serving being ¼ of a goose, therefore about one kilo. Other specialties from Luděk Hauser's kitchen will also be worth savouring, such as grilled turkey breasts with bacon, roast chicken thigh a la goose, foie gras and cream soup from goose giblets with peas. The St. Martin Feast in the Masné krámy restaurant begins tomorrow and will last until Sunday 13th November.
"St. Martin goose in the Masné krámy restaurant draw an ever-increasing big interest every year, despite rising competition in the town. 200 servings of goose have been prepared for this year, which is 50 more than last year. We are going to serve only the best quality geese of Czech breeding supplied by Nové Hrady Fishery," says the Masné krámy restaurant's chef Luděk Hauser. The geese from Nové Hrady rank amongst sought after specialties, as far as their flavour is concerned; they come from the only breeding farm in the Czech Republic with a more than 30-year tradition. Further information about geese from Nové Hrady can be found here.
St. Martin Feast in the Masné krámy restaurant 10. 11.-13. 11. 2011
Starters
100g Foie gras, bread (CZK 48)
80g Duck breasts with marinated Mâche, balsamico-honey dressing, toast (CZK 69)
Soup
0.22 l Cream soup from goose giblets with peas (CZK 30)
Main courses
250g Roast chicken thigh "a la goose", served with red sour kraut, potato and bacon dumplings (CZK 89)
150g Grilled turkey breasts with bacon and plumb sauce, served with potato croquettes (CZK119)
250g Fried chicken liver with onions, served with backed potato and hot sauce (CZK 85)
Chef Luděk Hauser recommends
¼ of a golden roast goose, served with stuffed apple, red sour kraut and a variety of dumplings (CZK 298)
with a 0.2 litre glass of St. Martin wine (CZK 328)
Desserts
100g Grandma's homemade sweet buns (CZK 39)
The Masné Krámy restaurant is renowned particularly for its Budweiser Budvar Krausened Lager, which is drawn directly from beer tanks. The "St. Martin Feast" is one of many this year's gastronomic events. The "Austrian and Bavarian Cuisines Days" take place in the second half of November under the auspices of the Austrian Embassy's business department.
The restaurant is open daily, from Monday to Thursday at 10.30 a.m. – 11 p.m., on Friday and Saturday at 10.30 a.m. – 12 a.m. and on Sunday at 10.30 a.m. – 9 p.m. Reservations can be made on 387 201 301 or via E-mail info@masne-kramy.cz.