life without A Cordon bleu is possible, but pointless. Those who learn to know it, falls for him and comes closer to the culinary Nirvana with every bite. Only this is with the Nirvana thing: Often be used for good piece of cheap ingredients, for the preparation of the “finger tip feeling” is missing. Then, if it is wrapped in a lousy batter, deep-fried or a meat bird is verrollt. Who invites you to a Festival, and the Cordon bleu with a bacon-Gorgonzola cheese-pineapple-offended filling, understood the classics.
the question of which meat and which is filling the right, degenerates in the case of the lovers of the discussion, sometimes to a religious war. Pork or veal? Raw juice, the back or leg of ham? Alp or mountain cheese, Emmentaler, gruyère or Appenzell? Should it be 200, 300, 400 grams or more? To come cloth the meat of the jaw, Huft, from these elevated areas or from the belly? I think, as long as quality is in the Cordon bleu, decides to personal preference. The best of Cordon bleu, there is not eh, it will never give up, because every Cordon-bleu-Freak knows where he eats the best specimen. Who has not found it yet, here are eight subjective recommendations.
A Kalberei
fruit is The professionals in the stylish Brasserie mountain in Bern with tact. No stiff upper lips, no snobbish dishes, no nothing can detract from the visit. The palate feel, among other things, the duration of burner Cordon bleu, the chef Pascal Cueni the corner of the calf, with country ham and aged Gruyère filling in bread crumbs, which he produced from Corn and white bread and finally, in sunflower oil frying. Chapeau for this sector of the economy(s)miracle.
fruit mountain, 3006 Bern, Tel 031 352 04 40, www.brasserie-obstberg.ch mon–Fri 11, Sat from 18 clock
In the bread crumbs-coat
If early in the morning, the Höhtal opens, it does not take long until the Thon and Tatar bread are wiped away by the craftsmen. For lunch, keep to the bib and trousers, the balance, in the evening, the Höhtal to the local eatery mutated, drank, laughed, politicized and is feasted. For 15 years, Kurt Schneider leads the operation, assisted by his brother Markus. It is famous for the Cordon bleu, for he takes away from the pig, the Loin and the veal cheek. Both versions he fills with ham and Gähwiler mountain cheese, the breadcrumbs, he uses bread crumbs from Graz, and the Fry, he takes the peanut oil.
Höhtal, 5420 Ehrendingen AG, Tel 056 222 60 86, www.restaurant-hoehtal.ch mon–Fri 8, Sat from 17 clock
special train with Panko
The Rössli in Stäfa is as legendary as beautiful, patinated and alive at the same time. Since the 16th century. For a century there gewirtet and lived. The house classics are the meatloaf of beef and veal, and the Cordon bleu, chef Ralph, the Loin of pork, Duke used, he fills with Grisons dry-cured ham and Gähwiler mountain cheese. The piece, he tosses in a mixture of regular and Panko breadcrumbs from South Korea, which is airier than traditional. He then fries the meat in canola oil and clarified butter. So it goes in the horse, in the culture of crazy, God and the world meet.
Rössli, 8712 Stäfa ZH, Switzerland, Tel 044 926 57 67, www.roesslibeiz.ch mon–Fri from 11.30 h, Sat from 18 clock
This goes to the kidneys
The view falls on the train station. People come and go, the Perron North. Patron, Jürg Schmid, and business partners Fredi Birrer offer guests a simple, good kitchen, the Pièce de Résistance are some of the Swiss perennial. Hack tätschli and Cordon bleu as well as on cold days, a Pot-au-feu or smoke sausage with bread. For the Cordon bleu Birrer used the Loin of the pig, which he fills with ham and Appenzeller surchoix. His breadcrumbs, he manufactures wheat flour, yeast and salt, the meat he cooks in a mixture of peanut oil and cooking butter. If you’re in the area, this pub not to be missed.
Perron Nord, 9000 St. Gallen phone 071 220 11 30, www.peronnord.ch Mo–Sa from 11 PM
The last round
After twelve years Anna to listen to Meo and Thomas Gaido, in the plow in Zurich. The last Friday in March will be a sad Moment, at least, for all friends of the beautiful tradition of pickling with the certain Something. As it will go then with the plough, to know the gods, and say nothing. Your Cordon bleu is offered in three exciting variations, which can also be used as a trilogy ordered. We stick to the classics, for the Gaido the corner piece (Shoe) of veal, with slices of ham, Grisons air-dried organic mountain cheese and house-made fondue mix filling, in a breading of White and semi – white bread, wraps and in a mixture of olive oil, rapeseed oil and Butter fry. So, once again, into the parlor, before it is too late.
plow, 8004 Zürich, Tel 044 242 44 11, www.restaurantpflug.com Tue–Fri lunch and dinner, Sat from 18.30 PM
Oh, boy
If it tastes in the Zug Region, it is often expensive. A pleasant exception is the behind castle mill in Neuheim. Yvonne Warnier and Hans-Peter Sidler convince with warm hospitality and exquisite cuisine that has mastered the balancing act between Innovation and Tradition. For example, with an excellent duck liver terrine and airy light hack tätschli. For the Cordon bleu Sidler used the piece of the jaw (corner) of a Muotataler calf, the filling is composed of a prosciutto Crudo di Cuneo and eight months old in the Canton of Schwyz Alpine cheese. The breading he prepares pale and grainy bread, and the beautiful colors of the Cordon bleu obtained in the clarified butter. Everything good? Everything.
from behind the castle mill, 6345 Neuheim ZG, Tel 041 755 21 20, www.hinterburgmuehle.ch Fri–Tue, noon and evening open
From the Freilandsau
The Tell in Basel makes the Young and the Old joy. Host Andy Cavegn is an old hand and a young chef Fabian Karlen maintains an innovative cuisine, but also classics such as the hack tätschli and the soup of the meat of the boiled beef breast core have with mark’s leg. For the Cordon bleu, he takes the Huftstück of the joke wiler Freilandsau and fills it with smoked juice ham and toggenburg mountain and Basel raclette cheese. For the breading, he used bread and pigtail, for Frying a mixture of rapeseed oil and a preference for butter. The Tell – specifically, charming, different.
To Tell, 4051 Basel, Tel 061 262 02 80, www.zumtellbasel.ch mon–Fri lunch and dinner, Sat from 18 clock
Egg you nudie
Olivier is right-Alsace, and took up two and a half years, the successor of the legendary predecessor, the Ida and Urs Ledergerber. The Tellenbräu has remained quaint, the regulars still know everything about all of them, just the kitchen and the wine have changed. Law has enough self-confidence to be in Altdorf, a Matelote (in a White wine Sud poached river fish), and a Choucroute garnie on the table. The hat he will shoot, but with his Cordon bleu, which he sold as a URI Schnitzel. For this, he takes the Loin of the pig, fills it with dry-cured ham from the Muototal and mountain cheese from the urner Boden. It fried in clarified butter, instead of a breading, he drizzled it with a red wine jus. For the purists, the naked Cordon bleu unsuitable for the brave palate, worth a try.
Tellenbräu, 6460 Altdorf, Tel 041 870 10 49, www.tellenbrau.ch Tue–Sat from 9 o’clock
(Sunday newspaper)
Created: 02.03.2019, 17:27 PM
