Beef
Cordon Bleu
Switzerland
A veal or pork escalope folded around ham and cheese, breadcrumbed and fried so the cheese runs when it is cut.
Original eatfuls sticker artwork
What it is
A closer look at Cordon Bleu.
A veal or pork escalope folded around ham and cheese, breadcrumbed and fried so the cheese runs when it is cut.
What to look for
Know it when you find it.
Cut it at the table and the cheese should escape immediately. The name is Swiss, not French, and the dish appears in Swiss cookbooks from the 1940s.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Cordon Bleu.
Switzerland
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Caracas, Venezuela
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Beef round browned in burnt papelón until it goes nearly black, then braised for hours in the resulting dark, faintly sweet sauce.
Australia
Aussie Burger
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The loaded Australian takeaway burger: beef patty with beetroot slice, fried egg, pineapple ring, bacon, lettuce, tomato and onion stacked in a fluffy bun.
Ethiopia
Awaze Tibs
አዋዜ ጥብስ
A fiery version of tibs where beef is pan-fried and finished in a rich awaze sauce — berbere blended with oil, water and sometimes tej or wine. The ultimate dish for spice lovers.
Nouvelle-Aquitaine, France
Axoa de veau
Axoa de veau is finely chopped veal stewed with onion, peppers, and Espelette pepper in Basque country.
Montenegro
Balšića Tava
Veal cut into strips, fried, then baked under a batter of egg, kajmak and cheese until the top sets and browns.
Tainan, Taiwan
Tainan Beef Soup
台南牛肉湯
Tainan's clear-broth beef soup breakfast, built around thin slices of fresh beef and a light, aromatic stock.
Russia
Beef Stroganoff
Бефстроганов
Beef Stroganoff is a Russian dish of tender beef strips in a creamy sour-cream sauce with mustard.