6th Cordon-bleu Festival
A perfect cordon bleu - this is a juicy schnitzel with fine cheese and ham filling and crispy breading, with the side dishes of your choice.
The classic that cuts a fine figure on every plate and offers countless combination possibilities, depending on the meat and cheese preference.
We are looking forward to your visit, vegetarian guests can also enjoy a cordon bleu.
Did you know:
There are several theories about the origin of the recipe and the name. The expression cordon bleu in French is a metaphor for high culinary art and goes back to the wide, sky-blue ribbon on which the golden cross of the elite order was worn by the Holy Spirit from the 16th century. The addition "à la cordon bleu" is found in older French cookbooks and means "in the style of high cuisine". The oldest known mention of the schnitzel Cordon bleu can be found in Harry Schraemli's book From Lucullus to Escoffier from 1949. Banzer/Friebel included it in the fourth edition of Die Hotel- und Restaurationsküche in 1956 with the note "This record has become popular in recent years." In the German Duden it has been standing since 1967.
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