A crisp-fried cordon bleu filled with Mechelen cuckoo chicken, Twente bone-in ham and Le Petit Durovael cheese comes with a subtly floral sauce made from the cheese, a reduction of poultry stock and a few drops of vinegar to gently cut through all that richness. Crispy hand-cut pommes allumettes are served on the side. This reinterpretation of a bistro classic is quintessential Bistro Bleu, where familiar dishes are given a generous, unfussy treatment, with an eye for detail and the occasional luxury ingredient. A warm, convivial atmosphere is an added bonus at this modern, welcoming bistro. And there's more good news: diners can drop in for lunch or dinner every day except Monday.