Gertrudhof, Gertrudstrasse, Zurich
Jan
2010
Gemischter Salat
Cordon bleu mit Röschti
The Gertrudhof was known for one of the best Cordon Bleus in Zurich, if not the best. With the retirement of the chef and owner it was unclear what was going to happen with the restaurant. The good news is that a new and likable chef has taken over and is running the restaurant in a similar fashion. The menu is starting out with six variations of Cordon Bleu to ensure that the chef hits his stride and is able to deliver on quality. In the future more variations are to appear depending on how well they are received. The mixed salad was very nice, the balsamico dressing is much better than the french dressing and the croutons (convenience) are not needed, but the variety of the fresh components is surprising and good. But then again, we didn’t come here for the salad. The Cordon Bleu (pork) is excellent, juicy ham, light and thin coating of bread crumbs and a tasty, cheese which oozes out of the meat once it’s being cut and not before. The roeschti was good, I prefer just salt as a seasoning and it had a touch of oregano on it, also the potato strips could have been a bit thicker, but it was clearly slowly cooked and handled in a very crafty way. Next time I’ll go for the french fries. Now does Gertrudhof have the best Cordon Bleu in town ? I don’t know I still haven’t eaten at all the other places, but it is certainly up there and sends a strong signal to the competition – there is a new kid on the block doing great Cordon Bleus. If you like to discuss about food, have a chat with the chef – he’s a bit of a food crazy guy himself.
BTW – once again – your favourite food writer in Zurich beat the Zueritipp to this Primeur.
Finances:
Rechnung
22/05/2010 at 13:17
Just visited this Week the famos Place under the New Regime: what a deception. Small piece of meat, jucy yes, but without much taste. Only the chili version, due to the spice. At least a reorder of fries is possible. Not worth to return. A pitty because the place is very “authentic”.
24/05/2010 at 15:12
Chili ?! In a cordon bleu ? If you’re challenged with a leathery tongue, surely the one with Ziger will give you some taste
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31/01/2011 at 02:34
i love your blog because i get to see all the nice food from restaurants in zurich without actually having to go there and test them myself, since i couldn’t afford it anyway. been looking through all of your entries but i must disagree with you on this one. having eaten around 15 different cordon bleus so far in zurich, gertrudhof surely isn’t in my top 3…
31/01/2011 at 09:47
Fair argument – in the meantime the owners have changed once again and have onboarded the original owner Bruno Lenzlinger as a consultant to ensure consistency. (I still liked the Cordon Bleu during the mentioned 11 month stint of the Anderau family).