{"id":161,"date":"2024-06-10T13:29:02","date_gmt":"2024-06-10T10:29:02","guid":{"rendered":"https:\/\/dev.oldehansa.ee\/?page_id=161"},"modified":"2026-02-14T09:00:26","modified_gmt":"2026-02-14T07:00:26","slug":"meie-menuu","status":"publish","type":"page","link":"https:\/\/dev.oldehansa.ee\/et\/meie-menuu\/","title":{"rendered":"Men\u00fc\u00fc"},"content":{"rendered":"

<\/div><\/div><\/div><\/div><\/div>

Teie keskaegne kulinaarne r\u00e4nnak
\nalgab peagi<\/p><\/h1><\/div><\/div><\/div><\/div><\/div>

<\/a><\/span><\/div>

\u00c0 la carte
\nmen\u00fc\u00fc<\/a><\/h3>\n<\/div><\/div><\/div>
<\/a><\/span><\/div>

Meisterkoka
\npidus\u00f6\u00f6ming<\/a><\/h3>\n<\/div><\/div><\/div>
<\/a><\/span><\/div>

Kuninglik \u00f5ukonna
\ns\u00f6\u00f6ming<\/a><\/h3>\n<\/div><\/div><\/div>
<\/a><\/span><\/div>

Joogid<\/a><\/h3>\n<\/div><\/div><\/div><\/div><\/div>
<\/span><\/div><\/div><\/div>

\u2018Minu meeskond on detailide t\u00e4psusega uurinud retseptiraamatuid ja kroonikaid keskajast.Kogutud info alusel, koostasime kohalikke tooraineid ning \u00fcrte ja
\nv\u00fcrtse kasutades men\u00fc\u00fc, mida pakume audentsena l\u00e4htudes Hansa ajast.\u2019<\/p>\n

Peakokk Emmanuel Wille<\/strong><\/p>\n

40 aastat kogemust mille hulka kuulub ka t\u00f6\u00f6tamine Michelini t\u00e4rnidega p\u00e4rjatud restoranis.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

\u2018Minu meeskond on detailide t\u00e4psusega uurinud retseptiraamatuid ja kroonikaid keskajast. Kogutud info alusel, koostasime kohalikke tooraineid ning \u00fcrte ja
\nv\u00fcrtse kasutades men\u00fc\u00fc, mida pakume audentsena l\u00e4htudes Hansa ajast.\u2019<\/p>\n

Peakokk\u00a0 Emmanuel Wille<\/strong><\/p>\n

40 aastat kogemust mille hulka kuulub ka t\u00f6\u00f6tamine Michelini t\u00e4rnidega p\u00e4rjatud restoranis.<\/p>\n<\/div>

<\/span><\/div><\/div><\/div><\/div><\/div>

Olde Hansa k\u00f6\u00f6gikunst\u2013
\neriti tuntud ulukilihast roogade poolest<\/p><\/h2><\/div><\/div><\/div>

Olde Hansa k\u00f6\u00f6k on tuntud eriti ulukilihast roogade poolest. Neid on men\u00fc\u00fcs lausa seitse erinevat. Neist kroonijuveeliks v\u00f5ib pidada metsmarjakastmes hautatud karu ja p\u00f5dra sisefileed tr\u00fchvlikastmes.<\/p>\n<\/div>

V\u00fcrtsid<\/h3>\n

Olde Hansas on v\u00e4ga t\u00e4htsal kohal v\u00fcrtside kasutamine. Kaneelid, kardemon, ingver, must pipar, safran, muskaat ja nelk \u2013 need on Olde Hansa toitude s\u00fcdameks. Aromaatsed h\u00f5rgutised valmivad Emmanuel Wille valvsa pilgu all, kes peab \u00fclimalt oluliseks maitsete balansseeritust. Igas maitsekoosluses ja roas peavad olema esindatud magus, soolane, hapu, m\u00f5ru ja nn umami. See balanss teebki Olde Hansa road vastupandamatuteks ja harva j\u00e4\u00e4b k\u00fclalise taldrik t\u00fchjaks s\u00f6\u00f6mata, olgugi et portsjonid on \u00fcsna mehem\u00f5\u00f5tu.<\/p>\n<\/div><\/div><\/div>

<\/span><\/div><\/div><\/div>

Tooraine<\/h3>\n

K\u00f5ik, mida on v\u00f5imalik saada kohalikelt talupidajatelt ja jahimeestelt, Olde Hansa ka toiduvalmistamises kasutab. Muidugim\u00f5ista l\u00e4\u00e4tsed Eestimaal ei kasva ja v\u00fcrtsidki tulevad idast, kuid suur enamus toorainest on kohalik, t\u00e4isv\u00e4\u00e4rtuslik ja kvaliteetne.<\/p>\n<\/div><\/div><\/div>

Grand Chef \u2013 Emmanuel Wille, s\u00f5pradele Manu<\/h3>\n

Olde Hansa peakokk on belglane Emmanuel Wille, kes on Eestis elanud juba \u00fcle 20 aasta. Tema s\u00fcdameasjaks on luua uusi keskaegseid maitseid. Tolleaegsed retseptid on \u00fcles kirjutatud \u00fcsna ebat\u00e4pselt \u2013 pihuga \u00fcht ja n\u00e4puotsaga teist. Peab olema nuppu, et nende ettekirjutuste j\u00e4rgi ka maitsev toit v\u00e4lja tuleks.<\/p>\n

T\u00e4nu Manule ja tema meeskonnale saab k\u00fclaline olla t\u00e4iesti kindel, et tellitud roog on k\u00f5rge kvaliteediga, heast kohalikust toorainest ja otse loomulikult \u00fclimaitsev. Lisaks peakoka ametile edendab Manu Eesti toidukultuuri ka \u00fcldiselt. \u00d5petab Kuressaare kokakoolis v\u00e4lja noori kokki ja on olnud mitmel Bocuse d\u00b4Oril, kokkade ol\u00fcmpial, Eesti v\u00f5istkonna treeneriks.<\/p>\n<\/div><\/div><\/div>

<\/span><\/div><\/div><\/div>

Toiduvalmistamise p\u00f5him\u00f5tted<\/h3>\n

Selge see, et 15. saj ei tuntud selliseid jumalavilju nagu kartul, k\u00f5rvits, tomat, kakao jne. Kuid ega Olde Hansa toidulaud sellep\u00e4rast vaesem ole. Peakokk Emmanuel Wille teab suussulavate h\u00f5rgutiste valmistamise saladust. See on niinimetatud slowfood tehnika. See on madalal temperatuuril pikaaegne k\u00fcpsetamine, mis s\u00e4ilitab liha v\u00f5i k\u00f6\u00f6giviljade pehmuse, mahlasuse, v\u00e4rvuse ja samuti intensiivistab maitse.<\/p>\n

See on ka v\u00e4ga keskaegne moodus, sest kel oli aega p\u00e4evavalgust toiduvalmistamisele kulutada? Pott h\u00e4\u00e4 ja paremaga j\u00e4eti madalale kuumusele omaette podisema ja ise mindi muude toimetuste juurde. Tulles hea k\u00f5hut\u00e4is v\u00f5tta.<\/p>\n<\/div><\/div><\/div>

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