Martin's Day goose circle 3/1
Tényő hides in the northernmost reaches of the Bakony, in one of the valleys of the Sokoró hills. Already enough to make you want to explore this beautifully situated village, but on top of that you'll find the Dombi and Sons Inn. The restaurant, which is housed in a tidy, spacious, fairytale-like cottage, is a real family business, founded 23 years ago by Mihály Dombi with his wife and sons. He has put his heart and soul into it, and this is evident not only in the cosy, wood-beamed interior, but also in the ever more successful Martin's Day goose dinners that are prepared every year. That they don't take the celebration lightly is shown no better than when I could barely get Csaba Dombi to pause for ten minutes to answer my questions.
- If I'm counting correctly, there are at least two weeks to go until the start, how are the preparations going?
- We're well past the planning stage and we're starting to get ready. The menu cards are already at the printers, and in the kitchen we are preparing the sous vide dishes, we select the wines.
- How much time is needed to prepare such a rich festive diet?
- We have been working a lot on it because we see that it is becoming more and more popular. It is a real challenge to make sure that everyone can find something to their liking, so we offer both traditional and special dishes. We must not forget that, according to tradition, if you don't eat goose on Martin's Day, you will go hungry all year round. And we can't have that, can we?
- How much of a role does the rest of the year play in liba on the menu?
- In the middle of the year wild game meat the main role, we only eat goose on Martin's Day. Fortunately, goose meat is very tasty, which makes it easy to season. For a classic goose roast, all you need is a little salt and you're ready to go in the oven... So for those who like traditional flavours, I highly recommend the usual roast libacombot with mashed potatoes with onions and steamed cabbage. But of course, only after the richly prepared soup...
- And who would rather try something new?
- For them, maybe the smoked libamellet as an appetizer, and then, say, the sous vide goose breast with sauce and pomegranate.
- A sous vide procedure is still relatively new, perhaps not everyone is familiar with it. How long does it take to prepare a dish like this?
- The perfect libamell spends 12 hours at 65 degrees Celsius in the sous vide in the machine, so it's buttery smooth. Afterwards, we roast the skin, it gets a crust, very tasty, worth trying.
- Sounds very good, when does it become available?
- From Friday, 6 November, we are looking forward to welcoming you for a goose feast. This event is really getting more and more popular every year, we already have a lot of reservations.
- The other main attraction of Martinmas Day, besides goose, is new wine. Do you know what will be served with the food?
- We always select wines from the region. Here, in Tényő, we have the Tar winery, and we will be able to taste their new wines, but we don't know yet which ones. Two weeks is a long time in the life of new wines. I can only say that you should come and taste everything!
