Culinary merger: Beef Tatar and lobster in the golden deer!

Culinary merger: Beef Tatar and lobster in the golden deer!

Linzer Straße 4, 4810 Gmunden, Österreich - Christoph and Ulrike Parzer, the operators of the Boutique Hotel and Restaurants for the Golden Hirns in Gmunden, have committed themselves to combining various eating cultures and traditions. In their gastronomic companies, Hirschenstube and Aurum, combine creative cuisine with an inviting ambience that inspires guests. According to oe24 work to offer an unforgettable culinary experience that is due to quality and innovation distinguished.

An outstanding dish that the guests of the house can try is the Beef Tatar with mustard caviar. With a mixture of fresh ingredients, the classic recipe is reinterpreted here. The preparation takes place with care and dedication, which underlines the high standard of gastronomy in Gmunden.

recipe: Beef Tatar with mustard caviar

The necessary ingredients for the Beef Tatar include:

• 300 g beef fillet
• mustard
• ketchup
• olive oil
• salt
• pepper
• finely chopped chives

For the onion jam you need:

• 250 g finely cut onions
• 250 ml of dark balsamic vinegar
• 200 g of sugar

and the preparation of the mustard caviar requires:

• 100 g mustard grains
• 50 g of sugar
• 50 ml of white balsamic
• corn starch

The preparation of the Beef Tatar takes place in several steps. First, the beef fillet is cut into fine cubes and seasoned with salt, pepper, ketchup, mustard and olive oil. The finely chopped chives are underlaid before the court is artfully arranged. In addition, the onion jam, an important component for the taste composition, is on the menu. While the onions sweat in a saucepan and boil down with dark balsamic vinegar and sugar, the mustard caviar is prepared, which gives the court a special accent.

expand the culinary experience

In addition, the restaurant also inspires with an exquisite dish: lobster with asparagus and crustacean sauce. The creation is just as complex and shows the high culinary claim of Christoph Parzer.

Especially in the context of the current culinary trends Zenschef becomes. Gastronomers must constantly adapt and remain creative in order to be successful in the competitive market. Trends such as "Slow Food" and "Street Food" are becoming increasingly important, whereby the focus is always on the connection between traditional cuisine and new ideas.

Christoph Parzer and his wife Ulrike are an example of this development in the catering trade. They manage to combine the different eating cultures in their menus and at the same time offer a culinary experience that is both locally and innovative. Today, in which connoisseurs place more than ever on quality and originality, restaurants such as the golden deer should not be missing.