Discover the ancient Polish tradition of celebrating St. Martin’s Day with roast goose and young wine, a custom that dates back to St. Martin of Tours. Learn about the cultural roots and historical resurgence of this holiday feast, where flavors like cranberry, apple, and red cabbage accompany well-fattened November geese.
The tradition of serving goose on St. Martin’s Day has a long history in Poland, and although it is less known than St. Martin’s croissants, it has experienced a resurgence in recent years. It dates back to ancient times when St. Martin of Tours was one of the most important Christian saints. Legend has it that St. Martin, who did not wish to become a bishop, hid among geese but was “betrayed” by their honking. This gave rise to the tradition of preparing goose in his honor on his feast day.
Goose on St. Martin’s Day was commonly enjoyed in Poland, especially in rural areas where geese were raised. By November, they were well-fattened, making their meat exceptionally flavorful. It was served in various ways—roasted, stewed, and even as pâté. Today, goose often appears on tables accompanied by traditional sides like apples, cranberries, or red cabbage.
Drinking young wine with goose is a tradition rooted in Europe’s winemaking culture, particularly in France, where young wine from the first harvest was served in early autumn. In Poland, this element of celebrating St. Martin’s Day has gained popularity, inspired by the French tradition but combined with regional culinary elements.
This custom originates from folk culture and religious celebrations associated with St. Martin of Tours
Information about the tradition of eating goose on St. Martin’s Day and other Polish annual traditions can be found in Barbara Ogrodowska’s book, Polskie obrzędy i zwyczaje doroczne (“Polish Annual Rites and Customs”).