Since my young days this is a dish I have always enjoyed " cordon bleu " as it's combination of flavors is good for all ages ! Veal escalope filled with cooked ham , cheese , then breaded and panfried in clarified butter .
But for all the cordon I have eaten and also cooked , I have now come across the ultimate one , I will call it " The Cordon Bleu "
This is a true master piece ! 750 grs of pleasure .
Tender veal escalope , thin cooked ham , creamy Swiss cheese , crunchy bread crumbs and all cooked in a nutty clarified butter !
A master piece served in a picturesque setting ! First the sidings , porcini mushroom risotto with light safran flavor , and zesty lemon wedge to go with the cordon bleu , a cold draft beer and a sunny terrace seating area with a incredible view that a post card could match !
This is a hidden paradise off the main roads and away from any busy city , this beautifull restaurant and bar , run by Yvonne& Marzio and there great chef , this couple have a love for perfection and art ! The place is not only a beautiful restaurant bar with a great terrace for the summer , but also a 30 bed hotel with rooms at different prices , you will defiantly have a memorable stay in there hands and even get lucky in trying there local made orange liquor after a succulent meal ! Reservation are recommended during pick season . A must try !!
By:Chef Nicholas Anderson for www.culinaryglobetrotter.com