Here is the updated version:
The cordon bleu at L'Étoile Blanche
There are accolades that are particularly pleasing. Gault&Millau Switzerland has compiled its selection of the five best cordon bleu chefs in the Canton of Vaud, and L'Étoile Blanche is featured in good company, alongside establishments such as the Brasserie du Grand-Chêne at the Lausanne Palace or La Véranda by Guy Ravet in Vevey.
What did the guide take away from our house? Our unashamed passion for this great classic, which we refuse to confine to a single recipe. With us, the cordon bleu is adapted to our moods and the seasons: the Classic, with Gruyère and country ham, a safe and comforting bet; or even the Montagnard, a generous marriage of bacon and raclette. Journalist Jennifer Segui also highlights the generosity of our portions; a point on which, we promise, we will not change anything.
Behind every plate, there is a simple conviction: cordon bleu is not a canteen dish. Made well, with fine ingredients and a touch of daring in its variations, it becomes a chef's dish in its own right. This is precisely the spirit we cultivate at Place Benjamin-Constant, in our historic café-restaurant in the heart of Lausanne.
A huge thank you to Gault&Millau for this spotlight, and especially to our kitchen teams who bring these recipes to life day after day. The full article can be found at gaultmillau.ch.
Fancy trying the current special? Book your table, the cordon bleu is already waiting for you.