They are also hit hard by the "goose": Saxony's top chefs struggle with menu prices
09. Nov 2022
Ordinary people and well-heeled gourmets have one thing in common: goose is unlikely to be on many people's Christmas plates. "I now pay 21 euros for a kilo of German goose, which is twice as much as last year," says Marcus Blonkowski (36), describing the market situation.
Ordinary people and well-heeled gourmets have one thing in common: goose is unlikely to be on many people's Christmas plates. "I now pay 21 euros for a kilo of German goose, which is twice as much as last year," says Marcus Blonkowski (36), describing the market situation.
The manager of Dresdner Genuss-Atelier has decided to take the bird off the menu.
But it's not just the lack of poultry that is making the staff at the Michelin-starred restaurant sweat. "We had to raise the menu prices by 2 to 3 euros, simply because of the energy costs." In view of prices starting at 59 euros for a 4-course menu, this still seems moderate. However: "The crisis is hitting the majority of my guests hard, I can't pass on all the costs."
Gerd Kastenmeier (53) also has to do the math every day. Born in Bavaria, he runs Kastenmeiers in Dresden's old town. He used to charge 1.50 euros for main courses such as the salmon fillet with a champagne and cabbage crust or the chef's plate with truffle risotto. "We recalculate the menu every two weeks to avoid being left out in the cold."
"We want to be reliable," is the motto of the hour at Leipzig's "Stadtpfeiffer". Chef Detlef Schlegel (58): That's why we try to keep the prices the same. For me, it's about working together." And the self-confident entrepreneur does not allow himself to be plucked. For St. Martin's Day, the traditional 6-course menu with goose will be available again - for 255 euros.
"Good craftsmanship has its price. We won't let this tradition be taken away from us."