Four days ago, Schiefer Giebel, for many years the King of Viennese Geese, sent shock waves through the goose-eating community by serving an average rather than a world-class goose. Many long discussions ensued, various conspiracy theories were suggested, and a frantic search for a replacement premium location was about to start. Then a swift decision was made to give the favorite goose place a second chance, a negative outcome of which would have resulted in a year-long depression and – if no improvement could be confirmed next November – the removal of Schiefer Giebel from the list of must-geese.
We should not have worried. Whatever happened to Schiefer Giebel’s goose earlier this week can safely be written off as a statistical error. The bird was big, juicy, crunchy and fresh – everything we have been used to and expected. The restaurant’s owners would however be well advised to reconsider the ratios when cutting the goose into leg and wing quarters, as a wing appears to contain disproportionately more meat than a leg.
But the good news is, the king is back. Long live the king!