Goose on St. Martin's Day will turn out perfect. The chef reveals the most important rules on RMF FM

The tradition of eating goose on St. Martin's Day, celebrated on November 11, originates from the legend of St. Martin of Tours, who hid from being made bishop in a goose pen. The geese revealed his hiding place, linking them to the saint. November is chosen as it marks the end of the harvest season, making geese ready for consumption. Goose meat is nutritious, rich in protein and healthy fats, and is particularly recommended in autumn and winter. Preparing goose requires careful seasoning and slow roasting for optimal flavor. Modern interpretations include using goose in pâtés and innovative dishes like pulled goose sandwiches, showcasing its versatility.