Roasted golden brown, crispy skin and delicious meat: this is how the perfect Christmas goose should be. The much sought-after Christmas goose is once again a festive roast at the Steigenberger Frankfurter Hof, which can traditionally not only be enjoyed at OSCAR's during the Advent and Christmas season, but can also be delivered ready for service with a Frankfurter Hof goose taxi to your home or office and presented in an individual culinary way. From 11 November, it's "goose is loose" again for Frankfurter Hof chef Philipp Henkes. Henkes has prepared delicious goose creations: "The goose is traditionally stuffed with apples, chestnuts, onions or dried plums. Typical spices such as salt, pepper, mugwort and marjoram are also added. This is served with red cabbage, dumplings and a thickened sauce made from the gravy. But we are also happy to serve roast goose Alsatian style on request, this is prepared with sausage stuffing and sauerkraut." And the kitchen of Phillipp Henkes is also well prepared for the Swedish Martin goose with Brussels sprouts and apple sauce.
"Carving the goose is easy - if you know how to do it", continues the F&B manager of the Grandhotel Felix Riedl, who has recorded a video especially for the guests. In this video, Riedl explains step by step how to carve the Martin's goose professionally.
In the past, the festive roast goose was enjoyed on the commemoration day of St. Martin as a so-called Martin's goose, which was usually eaten, even before the Advent season, because Advent had the character of a fasting period at that time. This ended with the Christmas mass, and since then the goose has been presented as a festive roast.
The festive roast goose can be enjoyed from just 219 euros for four people including a bottle of wine, plus goose taxi charge. Bookings are accepted by phone: 069 215-118 or also by email to <link>Gastronomiedirektion@frankfurter-hof.steigenberger.de