Cordon Bleu

Hello again, food aficionados! It’s Chef Winnie here, and I can’t wait to introduce you to a favorite dish at BLISS Restaurant – our very own take on Cordon Bleu.

Now, when you think of Cordon Bleu, the first thing that probably comes to mind is a juicy chicken or pork cutlet, wrapped around heavenly, creamy cheese and good quality ham. “Too much cheese?” you may ask. In my kitchen, there’s no such thing!

Here in Siargao, we don’t have access to veal, which is used in the original Cordon Bleu. But don’t worry! We have adapted beautifully with locally sourced chicken or pork – at BLISS, we prefer chicken. Not only does it honor our commitment to sourcing local, but it also caters to our American and English patrons, who tend to prefer chicken over veal.

We cook our Cordon Bleu by having it swim in a pan, resulting in a beautiful, crispy exterior that seals in all the gooey cheese and moist meat. When you slice into it, it’s a veritable explosion of flavors and textures – a gastronomic fireworks display, if you will.

But that’s not all! Accompanying our Cordon Bleu are golden, crispy fries. The perfect fry, in my opinion, should be crispy on the outside and fluffy on the inside, and that’s exactly what we serve.

And then there’s our BLISS sauce. It’s something you have to experience yourself – words simply can’t do justice to its flavor.

To balance it all, we serve a fresh, crisp salad on the side. Think of it as a little something for your conscience – a nod to balance and moderation amidst the decadence of the Cordon Bleu.

Join me at BLISS Restaurant, Siargao, and taste this joyous celebration of flavors and textures. Come experience the magic of our Cordon Bleu!

Until our paths cross again in the world of deliciousness,

Chef Winnie