A cordon bleu, but make it a Chimère by
@_reznicek_ Yesterday evening we finally had the chance to try this spectacular dish. Have you ever heard about this dish?
At Reznicek in Vienna, “Chimäre” is a playful homage to Parisian chef Alain Passard: deboned legs of the best organic duck and chicken from the Semmering region, fused into one luxurious cordon bleu and served with truffle, salads and parsley potatoes.
Think golden, crunchy, intensely poultry-forward and just a little over the top – the kind of dish you order to share, then immediately regret agreeing to share 😉
If you want one, don’t forget to pre-order it when you book your table.
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