Immerse yourself in the history of cordon bleu and discover the legends surrounding this popular dish. From its connection to the French Order of Chivalry to the many variations in Switzerland - we tell you about the origins and different facets of cordon bleu.
Cordon Bleu, a dish as classic as it is fascinating, has become a phenomenon far beyond its humble beginnings. Originally started as a simple schnitzel, the filling of tender ham and melting cheese, covered in a golden-brown, crispy breading, gives the cordon bleu its unmistakable charm and taste.The legend of the blue ribbon
The name "Cordon Bleu" is French and means "blue ribbon". According to one theory, the dish was named after the "Ordre du Saint-Esprit", a French order of knights whose members wore a blue ribbon with a white cross. Allegedly, the schnitzels were breaded in the colors of the order to honor the knights.«According to one theory, the dish was named after the "Ordre du Saint-Esprit"»
The cordon bleu legend of Brig
One of the best-known legends says that cordon bleu was invented in Brig in 1815. At that time, 30 people met in a restaurant in Brig to eat pork cordon bleu. Shortly before noon, however, another group of 30 people arrived and there was not enough pork carré for everyone. The chef at the restaurant improvised and cut the pork carré into butterfly cuts, stuffed them with ham and cheese and breaded them. The dish was a complete success and was named "Cordon Bleu", in reference to the blue ribbon of the "Ordre du Saint-Esprit".The story of the Cordon Bleu ship's cook
Another story tells of a Swiss ship's cook who worked on a passenger ship. The chef is said to have learned about cordon bleu in France or Italy and brought it to Switzerland.Cordon Bleus in Zurich
There is also a theory that the Cordon Bleu was invented in Zurich. In the 19th century, Zurich was a popular destination for French aristocrats. It is said that they brought the recipe for cordon bleu with them to the city, where it quickly became popular.Cordon Bleu variations
Cordon Bleu is now an integral part of Swiss cuisine and is served in restaurants and inns throughout the country. It is a popular dish for family celebrations and other occasions. Today there are many different variations of cordon bleu. At Restaurant Löwen in Hausen am Albis, for example, the following variations are popular:Züri-Cordon Bleu: Filled with mild Tilsiter cheese and ham
Huusemer Cordon Bleu: spicy with cheese, pepperoni, garlic, chili and spicy salami Chnobli-Cordon Bleu: strong in taste with Gruyère, garlic and ham Tartufo-Cordon Bleu: Refined with Parma ham, taleggio and truffle Vegan cordon bleu: Homemade with smoked tofu, filled with grilled carrots, vegan raclette cheese, peperoncini and garlic