Kitchen News

St. Martin's Day - Traditional Festive Lunch at Our School 

On November 11th, we will once again celebrate St. Martin's Day, a tradition at our school that has been accompanied for years by a special menu featuring dishes made from goose and duck. On this day, we recall the legend of St. Martin, who, according to the story, hid among geese out of humility when people wanted to make him a bishop. However, the geese's honking gave him away, and he eventually became a bishop. Since then, dishes made from goose have symbolized this memory on St. Martin's Day. 

This year's festive lunch menu also offers traditional flavours: delicious goose soup, crispy roasted goose and duck legs, potatoes, and braised red cabbage. 

Red cabbage and various types of cabbage rarely appear in our daily meals, even though they have numerous health benefits. Cabbage is incredibly rich in vitamins and minerals. Its exceptionally high vitamin C content can help boost the immune system, which is especially important during the autumn and winter. Additionally, it is packed with antioxidants that help protect cells, and its high fibre content supports digestion. Red cabbage's deep purple colour comes from a pigment called anthocyanin, which also has antioxidant properties. 

Although cabbage varieties are easy to find and versatile, they tend to take centre stage mainly on festive occasions. St. Martin's Day is an excellent opportunity to showcase how delicious and healthy a side dish can be. Fortunately, braised cabbage is always well-received at our school, and many students enjoy it as a side dish, so we strive to include it on our menu whenever possible throughout the year. 

We warmly welcome all our students and teachers to this mouth-watering feast, and we hope our St. Martin's Day menu will be a hit this year, too! 

Niké Györki

Dietitian