On Friday, the 20th of July 2018, in the inner courtyard of the Altemberger House Museum of History, more than 100 guests participated in the culinary show organized by the Jules Restaurant in Sibiu, within the project "Cuisine at the Princely Court of Transylvania in the 16th Century".
According to the organizers, the over 40 dishes presented are the result of a research and experimentation process related in particular to the use of ingredients provided by local producers and the rich open-markets of Sibiu.
During the process of identifying the closest food preparation solutions in the spirit of the 16th century, Jules Restaurant was supported by Slow Food, Pasaj Restaurant, Albăstrea Bio-farm, Hosman Mill, etc.
The Meniu :
Aspic with pork and beef
Cheese made of cow milk with different flavors – fennel, dill, parsley, curry, turmeric
Fresh sausages – cooked and served with various sauces infused with spices
Dried sausage from game
Quail egg nest
Veal steak with red currant
Horseradish leaves stuffed with meat and vegetables – cooked in beef soup and wine
Chicken boiled in coriander soup and served with red currant sauce and horseradish
Beef tongue served with different sauces – horseradish with cream, rosemary, baked garlic, beef infused with juniper berries
Beluga (black) lentil with citrus sauce, red onion and parsley, black currant vinegar
Beef liver with onion, black pepper sauce and blackcurrant
Rabbit in wine, with onion, spices and olives
Chickpeas with caramelized carrots and coriander powder
Smoked and salted trout
Green peas purée
Pies with leavened dough stuffed, cabbage and onion
Different pies, oven baked, with leavened dough, stuffed with mixed meat and spices (cloves, black pepper, juniper)
Chicken with lemon in butter sauce and sage
Lamb steak oven baked
Pork steak oven baked
Quail legs candied in duck lard
Duck filled with rice, dried plums, candied apricots and saffron, served with cloves sauce
Lamb roulade
Herring salad with onion, marinated in aromatic pear vinegar
Salad with different bean varieties of sizes and colors, pumpkin oil
Summer cabbage salad with dill flowers
Pike with onion sauce, ginger and honey
Meat terrine with liver
Veal stew with cloves, carrots, celery, parsnips and nutmeg
Beef stew with carrots and capers
White mushrooms salad with beef sauce infused with black pepper and parsley
Red beet salad flavored with fennel seed, fresh fennel and citrus sauce
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