Brasserie Maus Kätti

Charm and taste

Worthy of the finest Parisian brasseries, Maus Kätti offers a menu revised entirely by our Chef. He revisits to our utmost delight classic dishes such as the Vol-au-Vent or trout from the Our at an ever so affordable price.

By way of new addition to the menu

Cooking meats matured* to perfection of such flavour and taste that they are bound to thrill the taste buds of even the most demanding aficionados. Desserts for 2 people (rum baba, crème caramel, or Norwegian omelet) for gourmets who like to share.

 

Over to the Chef: “We will be serving matured meats mainly in the evening, because the cooking alone can take up to 30 to 45 minutes, depending on how diners like their meat cooked, for a T-bone steak of about 800 grams. It is important not to traumatize the meat, by excessive temperature differences. Once taken out of the maturing cabinet, the meat is placed in the “pass”, a table designed to keep dishes warm, precisely in order to avoid the temperature shock. It is then seared at 250°C, to close the pores and retain all its flavour. You must then leave it to rest before serving it at the table. Time is a key factor to guarantee perfect cooking and to serve meat with all its taste and flavour.”

 

* Matured meats require a relatively long cooking time to prepare (35-45 minutes). This may serve as a good excuse to come and dine in the evening.

 

Open daily from 11:30 AM to 10:00 PM.

 

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The dieticians and the chef have pooled their determination and expertise to offer the concept of the balance Bistro fare. It enhances the value of vegetables, limits the calorie and salt intake and meets the protein requirements. It is a dish that combines health, well-being and pleasure.

 

Lunch or Balance Menu
From monday to friday