The trout season is starting in the Masné krámy restaurant completed also by ramsons specialties

Tomorrow, the trout season starts also in the “Masné krámy” restaurant. Specialties made from fresh Šumava trout and brook trout will appear on the special weekly menu. The fish have been supplied by the renowned Trout Farm Mlýny (Pstruhařství Mlýny), which has a registered trademark “Šumava Trout”.

“Being organised for the sixth year, the gastronomic ‘Trout Season Opening’ with its wide range of fish specialities has been our traditional spring event. We would like to show our guests that trout can be prepared in an untraditional way,” says the “Masné Krámy” restaurant’s head chef Luděk Hauser. “During last year’s event our guests consumed over 400 pieces of trout within six days, the most favoured dish being Grilled trout filled with garlic.” adds Luděk Hauser. The head chef also prepared several interesting meals with the use of ramsons for the forthcoming week.

“Ramsons used to be a widely used herb in our country; however they are almost unknown these days. Their flavour is milder than that of regular kitchen garlic. From our menu I particularly recommend Trout filled with ramsons and spring onions or chicken breast filled with goat cheese served with Italian risotto with ramsons,” adds Luděk Hauser. Specialties from ramsons on the “Masné krámy” restaurant’s menu have marked the beginning of spring now for six years in a row.

TROUT SEASON OPENING AND RAMSONS SPECIALTIES
in the “Masné krámy” restaurant 16.04. – 22.04.2013

Starters:
100g        Bruschetta with cherry tomatoes and ramsons,
white bread prepared au gratin with goat cheese            CZK 59                                                        
Soup:
0.22 l        Ramsons cream soup with butter croutons                 CZK 37

Main meals:  
250 g         Grilled trout filled with ramsons and spring onions,
served with mashed potatoes                        CZK 139
250 g        Boiled trout with root vegetable and butter,
served with parsley potatoes                        CZK 139
250 g        Baked brook trout with cumin,    
       served with mashed potatoes                        CZK 139
150 g        Pork steak in ramsons batter,
served with spring vegetable salad and ½ of French baguette        CZK 119
250 g        Vegetable couscous with mushrooms and ramsons,    
       Topped with Parmesan cheese                         CZK 89k

The head chef Luděk Hauser recommends:
100 g        Grilled fillet from Šumava trout,    
       ramsons pesto penne topped with parmesan cheese            CZK 139
100 g         Chicken breasts filled with goat cheese,
served with Italian risotto and ramsons                    CZK 129

Dessert
110 g               Lime parfait with fresh peppermint and fruit                CZK 32

The “Masné krámy” restaurant draws its visitors not only due to its great cuisine, but primarily owing to the perfectly treated beer. The guests can particularly savour Budweiser Budvar Krausened Lager. “Masné krámy” is the only restaurant in the world where Budweiser Budvar Krausened Lager is drawn directly from a tank. The restaurant’s capacity is 200 places. It is open daily; the opening hours are Mon - Thu 10.30 am. - 11 pm., Fri - Sat 10.30 am. - midnight, Sun 10.30 am. - 9 pm. Detailed information including the menu and the price-list can be found at www.masne-kramy.cz. Reservations can be made on 387 201 301 or via E-mail info=roll=masne-kramy.cz.

About ramsons
Ramsons (Allium ursinum, also known as wood garlic or bear's garlic) are a wood species, which grow in riverine and deciduous woodlands as well as around streams or at the foot of hills, preferring moist, humic and mellow soils. They often occur in groups and create lovely carpets of white flowers. Ramsons are age-old medicinal plants, containing particularly essential oils with sulphur compounds. The effective substances function in many ways; they have germicidal effects and help e.g. during colds and respiratory disorders. They are antifungal, destroying mycosis and fungus. Furthermore, ramsons decrease blood pressure and are effective against arteriosclerosis. They are used to destroy enteric bacteria, against flatulence and urichostrongylus. Mainly young leaves and flower stems are used in the kitchen.

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.).