Salad & Paté

Culinary and Diversity

This department is a true culinary adventure! Time and again visitors to Vienna point at the luxurious and abundant delicacies on display and confess, to our joy, that they have need seen anything like it! Ask our staff to lead you through this land of plenty and there's no mistaking the pride he feels when he shows what is on offer. Goose- and duck-liver pâtés with truffles, terrines en crout with morel or fruit, whole goose livers from France or Hungary – this is a selection for those who really appreciate the finer things in life.

 

Wild boar terrine with herbs from Kitzbühel, duck-liver pâté with port and green pepper from France, a number of fine Austrian pâtés from veal or pork and of course our own, in-house creations have left even experienced connoisseurs lost for words.

 

From Meinl's award-winning kitchen comes tender Beef Wellington, fresh salmon in pastry and juicy venison fillets in rich pâté. Some of the recipes, like our Hirsch Colbert (venison wrapped in spinach) and the rustic Waldviertler Lebertopf, are kept well guarded, and when you try them you'll know why.

A selection of fresh antipasti is also on offer, including Italian sun-dried tomatoes, marinated porcini mushrooms, peperoncini with tuna and tender pimientos del piquillo from Navarre.

 

Cold delights to suit every palate and every occasion - The Julius Meinl am Graben Team knows the value of continuously introducing new specialities, for example half-dried, sweet tomatoes from France, and prefers to set trends than to follow them.

A colourful array of spreads rounds off the selection: original liptauer with Waldviertl cream cheese; leek, green pepper and pumpkin-seed spreads, as well as a wide variety of seasonal products complement the meat and fish stars of this outstanding collection.

We recommend
 
Castaing - Terrine de Canard à l'Armagnac
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€ 8.29
 
Edouard Artzner - Terrine Vigneronne au Riesling
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€ 7.49
 
Castaing - Confiture d'Oignons
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€ 6.29
 
Castaing - Rillettes de Canard avec 20% de Foie Gras
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€ 7.99

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+43 1 532 33 34 4800

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Nice to know about Pies

Pies are very fine meals consisting of meat, poultry, game or fish. Pies can unite in a pastry shell, baked or deep-fried or be cooked without batter in a vessel (these are called "Patés") . Apart from the savory pies also can be sweet fruits, nuts etc. in their filling included.

 

Pies were once, due to their elaborate production, a very valuable court and also still among the delicious food. The heyday of the pies began in the Renaissance in France, where they were to be found only in the kitchens of the nobility and the clergy. After the French Revolution, this speciality became known and popular outside of France.

 

A "pie dough" (a pastry unsweetened) is used for the preparation of pies. A mould is lined with a thin layer of dough and filled with ground meat and spices, the so-called pâté farce. Then the dish with a lid is closed, in which some holes are punched, so the steam can escape. Then the pie cooked in the oven.

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