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Greta lunch in a wonderful spot. Part of the new village resort close to Grundlsee in Styria/Austria there cooking is solid, sometimes with a twist.
This Cordon Bleu is unique as it uses the meat from chicken legs which get rolled up around the cheese and ham. It gets wrapped in the skin and then rolled in the pan crust. This creates an astonishing juice and succulent dish, unlike any Cordon Bleu I had before.
6 / 10
