It’s hard to imagine Swiss cuisine without the golden-brown, breadcrumb-coated schnitzel with ham and melted cheese. In Switzerland, the cordon bleu is one of the classics of home-style cuisine. What is less well known, however, is that its origins lead directly to Brig.
Tradition has it that the cordon bleu was invented in a restaurant in Brig over 200 years ago. The story dates back to the time of the Napoleonic occupation of Valais.
We owe the birth of the cordon bleu to a happy coincidence and some clever improvisation. A group of thirty people had made a reservation for dinner. Unexpectedly, a second group turned up. The pork loin that had been prepared wasn’t enough for all the guests.
The chef had to improvise. She cut the meat open in a butterfly cut, filled it with cured ham and cheese, coated the portions in breadcrumbs, and served them up as a new dish. The guests were delighted. The patron is also said to have been so impressed that he wanted to award the chef a symbolic ‘le cordon bleu’ – an award for exceptional culinary skill. The chef declined and suggested that, instead, the dish be named ‘cordon bleu’.
Whether or not this is actually what happened cannot be conclusively proven today. But local lore and various sources point to Brig as the possible place of origin.
What is said to have originated as a creative solution born of necessity has long since found its way into kitchens throughout Switzerland and beyond. In Brig, however, it remains more than just a popular dish: it is part of the local culinary heritage.
In Brig-Glis, the legendary schnitzel is far more than just a story – it’s a living tradition. To this day, the local restaurants continue to cook, serve up drinks and savour good food with relish.
Whether you want to try the traditional cordon bleu in Brig, discover other Valais specialities, search for a cosy café in the town square or are planning the perfect ending to a day trip: the region’s restaurants offer plenty of opportunities to enjoy a delicious break.