Posts tagged ‘Cordon bleu’
A longer tram ride from the center of Zurich leads to the Restaurant Burgwies. Being my boring old self in the Swiss Beiz I order a mixed salad and the Cordon bleu with Rösti. It seems that the restaurant supply has a sale on cress – again a mound was placed on my otherwise pretty average mixed salad. The funny thing is that my co-diner’s order got mixed up and instead of a regular Cordon bleu he received something called the “Cordon Pneu” (literally tire). Which is a 500 gram monster version not for the faint of the heart. Mine was smaller, nicely cooked and no oozing cheese. I was actually able to select the ham and the cheese which was a nice touch of my mid-sized Cordon bleu (300g). Overall a nice well rounded Cordon bleu with the regular ham and the Gruyere cheese. The Rösti had a good texture, would have liked a bit more butter. Prices are on the higher side for a Beiz on the outskirts of Zurich:
The Gertrudhof has been reopened again with new proprietors (Pre-previous and Previous). The concept is the same, with a focus on Cordon bleu. The good thing is that the menu offers a couple more variants than before. Prices are roughly the same, so no change in that area either. The mixed salad I had was a bit disappointing. The carrots were from a can or plastic bag bought at a Cash & Carry and weren’t prepared freshly. You could also clearly taste the Maggi on the sauce which gives points for swissness, but deductions for taste. The previous owner did a much better job on the salad and you could clearly taste more love. The cordon bleu was a Hot Paul variant, I didn’t get much heat but the mixture was spicy and paired nicely with the cheese. The roeschti wasn’t bad, but I would have preferred more crips, less butter and smaller strips. Overall I’m happy to see that there is still a real swiss beiz in the Gertrudhof doing good cordon bleus, some more attention to detail would be welcomed.
The Gertrudhof was known for one of the best Cordon Bleus in Zurich, if not the best. With the retirement of the chef and owner it was unclear what was going to happen with the restaurant. The good news is that a new and likable chef has taken over and is running the restaurant in a similar fashion. The menu is starting out with six variations of Cordon Bleu to ensure that the chef hits his stride and is able to deliver on quality. In the future more variations are to appear depending on how well they are received. The mixed salad was very nice, the balsamico dressing is much better than the french dressing and the croutons (convenience) are not needed, but the variety of the fresh components is surprising and good. But then again, we didn’t come here for the salad. The Cordon Bleu (pork) is excellent, juicy ham, light and thin coating of bread crumbs and a tasty, cheese which oozes out of the meat once it’s being cut and not before. The roeschti was good, I prefer just salt as a seasoning and it had a touch of oregano on it, also the potato strips could have been a bit thicker, but it was clearly slowly cooked and handled in a very crafty way. Next time I’ll go for the french fries. Now does Gertrudhof have the best Cordon Bleu in town ? I don’t know I still haven’t eaten at all the other places, but it is certainly up there and sends a strong signal to the competition – there is a new kid on the block doing great Cordon Bleus. If you like to discuss about food, have a chat with the chef – he’s a bit of a food crazy guy himself.
BTW – once again – your favourite food writer in Zurich beat the Zueritipp to this Primeur.