Feudal indulgence at the start of the year

MUNICH. Franz-Josef Unterlechner, head chef at the Schwarzreiter and the Schwarzreiter Tagesbar, has a recommendation for those who don't want to limit their enjoyment at the start of the year. A Bavarian classic, reinterpreted: In the Schwarzreiter Tagesbar at the Hotel Vier Jahreszeiten Kempinski Munich, gourmets will discover the Cordon Bleu Royal. Chef Franz-Josef Unterlechner, known for his sophisticated combination of tradition and modernity, has created an elegant twist with this dish that meets the highest standards.

The Cordon Bleu Royal is made from tender veal from the region, filled with 20 grams of Imperial caviar and creamy Comté cheese. It is served with crispy chips, which perfectly complement the flavour of the dish. "Our guests value quality and creativity," explains Franz-Josef Unterlechner. "With the Cordon Bleu Royal, we want to offer something that surprises, but at the same time reflects our style and the values of the Schwarzreiter Tagesbar." Inspired by the history of the restaurant, which owes its name to the Schwarzreiter - a smoked char, once the favourite dish of King Ludwig II - the new creation reflects the combination of regional tradition and royal elegance.

The Cordon Bleu Royal is now available on the menu at the Schwarzreiter Tagesbar and costs 98 euros. The Tagesbar is open from Sunday to Thursday from 12:00 to 23:00 and on Fridays and Saturdays until 00:00.