I ended up in Wiesbaden yesterday evening.....at a pub/restaurant. I was there for drinks only.....no food.
So the menu gets handed out and I stop to browse.....where cordon bleu is listed.
For those not familiar with it....it's basically a pork schnitzel patty, which has a wrapping of cheese around it, heavily breaded, and then pan-fried. Originally from Germany? NO.....it's a idea that came out of Austria.
Normally, for at least the past decade, this is a product that ran around 10 to 12 Euro (with fries on the side).
So on the menu from last night....my wife pointed out....they'd gone to 18.50 Euro. Yes, a shocker. Usually, this is where steaks would start out (yeah, they'd raised the steak price to 24 Euro now).
This brought up another bit of info.....my wife had seen some menu listed from a month ago....where the cordon bleu was listed for 21.50 Euro.
Did the product go because of the ingredients? Well....no. It's a time-intensive product and if you went down the list of thirty-odd things that a German kitchen might make....this is at the very top in terms of time/effort.
Will people still order the cordon bleu? Probably, but it's something of a treat, and you probably don't order more than four of them a year when eating out.
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