Goose leg, potato dumplings, red cabbage, chestnuts, apple compote
"Elfrather Mühle" Restaurant
"Saint Martin's Day, also known as the Feast of Saint Martin, Martinstag or Martinmas, the Feast of Saint Martin of Tours or Martin le Miséricordieux, is celebrated on November 11 each year. This is the time when autumn wheat seeding was completed, and the annual slaughter of fattened cattle produced 'Martinmas beef'. Historically, hiring fairs were held where farm laborers would seek new posts.
Saint Martin of Tours started out as a Roman soldier then was baptized as an adult and became a monk. It is understood that he was a kind man who led a quiet and simple life. The best known legend of his life is that he once cut his cloak in half to share with a beggar during a snowstorm, to save the beggar from dying from the cold. That night he dreamed that Jesus was wearing the half-cloak. Martin heard Jesus say to the angels, 'Here is Martin, the Roman soldier who is not baptised; he has clothed me.' [...]
A widespread custom in Germany is bonfires on St. Martin's eve, called 'Martinsfeuer.' In recent years, the processions that accompany those fires have been spread over almost a fortnight before Martinmas. At one time, the Rhine River valley would be lined with fires on the eve of Martinmas. In the Rhineland region, Martin's day is celebrated traditionally with a get-together during which a roasted suckling pig is shared with the neighbors.
The nights before and on the night of Nov. 11, children walk in processions carrying lanterns, which they made in school, and sing Martin songs. Usually, the walk starts at a church and goes to a public square. A man on horseback dressed like St. Martin accompanies the children. When they reach the square, Martin’s bonfire is lit and Martin’s pretzels are distributed.
In some regions of Germany (e.g. Rhineland or Bergisches Land) in a separate procession the children also go from house to house with their lanterns, sing songs and get candy in return.
The origin of the procession of lanterns is unclear. To some, it is a substitute for the St. Martin bonfire, which is still lit in a few cities and villages throughout Europe. It formerly symbolized the light that holiness brings to the darkness, just as St. Martin brought hope to the poor through his good deeds. Even though the tradition of the large, crackling fire is gradually being lost, the procession of lanterns is still practiced.
The tradition of the St. Martin’s goose or "Martinsgans", which is typically served on the evening of St. Martin’s feast day following the procession of lanterns, most likely evolved from the well-known legend of St. Martin and the geese. 'Martinsgans' is usually served in restaurants, roasted, with red cabbage and dumplings."
Source: wikipedia.org
Note: The picture does not show the interior of the restaurant mentioned. However, the food presented is unchanged.
Goose leg, potato dumplings, red cabbage, chestnuts, apple compote
"Elfrather Mühle" Restaurant
"Saint Martin's Day, also known as the Feast of Saint Martin, Martinstag or Martinmas, the Feast of Saint Martin of Tours or Martin le Miséricordieux, is celebrated on November 11 each year. This is the time when autumn wheat seeding was completed, and the annual slaughter of fattened cattle produced 'Martinmas beef'. Historically, hiring fairs were held where farm laborers would seek new posts.
Saint Martin of Tours started out as a Roman soldier then was baptized as an adult and became a monk. It is understood that he was a kind man who led a quiet and simple life. The best known legend of his life is that he once cut his cloak in half to share with a beggar during a snowstorm, to save the beggar from dying from the cold. That night he dreamed that Jesus was wearing the half-cloak. Martin heard Jesus say to the angels, 'Here is Martin, the Roman soldier who is not baptised; he has clothed me.' [...]
A widespread custom in Germany is bonfires on St. Martin's eve, called 'Martinsfeuer.' In recent years, the processions that accompany those fires have been spread over almost a fortnight before Martinmas. At one time, the Rhine River valley would be lined with fires on the eve of Martinmas. In the Rhineland region, Martin's day is celebrated traditionally with a get-together during which a roasted suckling pig is shared with the neighbors.
The nights before and on the night of Nov. 11, children walk in processions carrying lanterns, which they made in school, and sing Martin songs. Usually, the walk starts at a church and goes to a public square. A man on horseback dressed like St. Martin accompanies the children. When they reach the square, Martin’s bonfire is lit and Martin’s pretzels are distributed.
In some regions of Germany (e.g. Rhineland or Bergisches Land) in a separate procession the children also go from house to house with their lanterns, sing songs and get candy in return.
The origin of the procession of lanterns is unclear. To some, it is a substitute for the St. Martin bonfire, which is still lit in a few cities and villages throughout Europe. It formerly symbolized the light that holiness brings to the darkness, just as St. Martin brought hope to the poor through his good deeds. Even though the tradition of the large, crackling fire is gradually being lost, the procession of lanterns is still practiced.
The tradition of the St. Martin’s goose or "Martinsgans", which is typically served on the evening of St. Martin’s feast day following the procession of lanterns, most likely evolved from the well-known legend of St. Martin and the geese. 'Martinsgans' is usually served in restaurants, roasted, with red cabbage and dumplings."
Source: wikipedia.org
Note: The picture does not show the interior of the restaurant mentioned. However, the food presented is unchanged.