The Masné Krámy restaurant is going to introduce specialties from fresh asparagus within its Asparagus Spree

Labels: Masné krámy
14. 5. 2013 | České Budějovice

The Masné Krámy (“Meat Market”) restaurant’s head chef Luděk Hauser prepared the 6th Asparagus Spree, arranging a special menu of eight dishes using green and white asparagus as of 15th May. The event ends on Sunday 19nd May.  

“Asparagus has always been considered a luxurious delicacy. Despite being a commonly available vegetable, it is quite forgotten in our households. Therefore we are trying to bring different ways of its preparation closer to our guests via this gastronomic event, for instance an asparagus dish with pasta and chicken or asparagus soup,” says the Masné Krámy restaurant’s head chef Luděk Hauser. Last year the most successful dish was the classical meal of asparagus with a Hollandaise sauce and boiled potatoes, which, naturally, occurs on this year’s menu as well.   

Asparagus Spree or specialties from fresh asparagus in the Masné krámy restaurant
15.05. – 19.05.2013


Starters
110g    Asparagus baked with ham and a Hollandaise sauce served with a baguette        CZK 59

Soup
0.22 l    Asparagus cream soup                                  CZK 35

Main dishes
250g    “Duet“- green and white asparagus with a Hollandaise sauce, boiled potatoes         CZK 89
250g    White asparagus with quick-fried breadcrumbs, ham, parsley potatoes        CZK 99
400g    Asparagus dish with pasta, chicken strips topped with parmesan cheese         CZK 119

Chef Luděk Hauser recommends
150g    Grilled salmon fillet with asparagus sauce served with mashed potatoes and
             spring onions                                        CZK 159

Asparagus with steak of your choice served with a Hollandaise sauce and boiled potatoes
200g    Turkey steak                                        CZK 149
200g     Beef strip loin of young bull                                CZK 169

Dessert
0.2 l    Rhubarb compote with ice-cream                               CZK 39

Drink
0.5 l     Pardálovo bezové (mixed beer beverage)                          CZK 30

The Masné krámy restaurant is planning further seasonal gastronomic events for this year. June will see the “Steak specialties”, “Farm yard specialties” will be prepared for customers in September, while the “Venison Feast” will take place in October. In November, the “Martin’s feast” and “The insight into our Austrian and Bavarian neighbours’ cuisines” will take place. The Masné krámy restaurant draws its visitors not only due to its great cuisine, but particularly owing to perfectly treated drawn beer, as the guests can savour Budweiser Budvar Krausened Lager drawn directly from a tank here as well as other beers from Budweiser Budvar Brewery’s product range.

The restaurant’s capacity is 190 places. It is open daily; the opening hours are Mon - Thu 10.30 a.m. - 11 p.m., Fri - Sat 10.30 a.m. - midnight, Sun 10.30 a.m. - 9 p.m. Reservations can be made on 387 201 301 or via E-mail info=roll=masne-kramy.cz. Detailed information about the Masné krámy restaurant including the menu and the price-list can be found at www.masne-kramy.cz

Luděk Hauser
The creative head chef of the “Masné krámy“ restaurant can boast a 14-year long foreign experience in the Bavarian hotel of Bayerischer Hof, which was selected for the Michelin guidebook. He began working in this hotel from scratch, gradually making his way up to the position of assistant head chef where he then worked for several years. His experience was also acquired by helping to prepare so-called “culinary trips” to various destinations worldwide for the guests, which were special thematic evening buffets of various cuisines. During his professional career, he often prepared menus for interesting personalities of the German show business. Furthermore, he also cooked for HRH Bavarian Prince Leopold and prepared a menu for the Czech ex-President Václav Havel, who visited the “Masné krámy“ restaurant in 2008. He likes cooking Czech cuisine as well as venison dishes and specialises in preparing uncommon types of fish and Mediterranean dishes as well. He spends his leisure time fishing, playing golf and being with his family.  

“Masné krámy” Restaurant
The present building of “Masné krámy” probably comes from 1554. As the name suggests, its purpose used to be to sell meat. In 1953, the building was rebuilt into a pub, quickly gaining considerable popularity owing to first-class Budweiser Budvar beer as well as serving excellent food. Following the 2002 floods the pub had to be closed down and was re-opened after a five-year break on 5th December 2007. The reconstructed interior designed and supplied by Story Design a.s., follows not only the original restaurant’s tradition but also the historic character of the building. Therefore such architectural elements and traditional materials had been chosen so that they support the historic outcome (solid oak, natural leather, black mat metal and patina copper). The interior furniture is of a simple and purposeful character evoking the historic unity with the building. That is not to say that even more modern trends of restaurant facilities equipment were not used in the “Masné krámy”. For that reason LC screens and other LC projection equipment can be found in here, so can WIFI internet connection or wireless cashier equipment. The capacity of the restaurant is 200 places.            

“Krausened Lager” in the “Masné krámy” restaurant
“Masné krámy”’s beer offer is dominated by Budweiser Budvar Krausened Lager, which is drawn directly from the beer tank there. Krausened Lager is only available in selected Czech restaurants. Due to its content of live yeast, the lager is very vulnerable to storing and care conditions (a temperature of 6-8 C°), which are met only by some restaurants. The initial brewing procedure of the Krausened Lager is the same as with Budweiser Budvar Premium Lager. The difference lies in the fact that a certain amount of “rings” is added into the ready-to-consume beer, supplying the beer with a new culture of brewing yeast at its best condition plus another share of the extract. Further fermentation of the beer then takes place and the live yeast gets directly to the customer, providing the resultant Krausened Lager with better sensory qualities distinct from the traditional keg lager (greater fullness of the flavour, stronger relish, firmer head etc.).

 

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