Oven-baked duck meat with red cherry-onion jam.
This is one of the favorite dishes of Rene of Anjou who conducted the range of famous tournaments. Including the tournament in Nantes in 1445 in honour of the marriage of his two daughters Margaret and Yolande.
Rabbit stew with prunes and cedar nuts.
This dish was served at the wedding feast of Isabella of Bavaria. The wedding was gorgeous (14th century)
This dish could feed two riders. Served on a skewer with two types of spicy cabbage and home-made horseradish. It used to stimulate quite the appetite.
Baked lamb shank.
This dish was served at the feast on the occasion of the enthronement of Elizabeth Tudor. The Queen of England was astonished by deliciously cooked lamb shank.
Stewed calf cheeks served with honey fungus sauce.
The recipe from Ordre des Hospitaliers cookery book .
Smoked chicken in spicy curry and brandy sauce .
Poultry dishes were cooked in all wealthy households both by civilians and clergy. Not less than 20 various poultry dishes were served during festivals
Spit-fired piglet meat cooked by the medieval recipe - "Rozengrāls" ozengrals restaurant pride.
The meat is pickled with variety of scenting herbs and flavourous spices. Then it is held in our cold cellars, where it acquires the truly unique taste and flavor. Spinning on the spit during 8 hours under the constant supervision of our chef, in compliance with all secrets of the medieval mastery, the meat is cooked on the alder chips with juniper… The meat is served with a rich side dish and "Egerdouce" sauce. You can enjoy this dish exclusively in our restaurant!
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