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cordon bleu

cordon bleu First class or gourmet cooking. Originally the blue sash worn by senior students at the Institut de Saint‐Louis, founded in 1686 for the daughters of impoverished nobility; cookery was one of the subjects taught. The Ecole de Cordon Bleu was founded in Paris in 1880 by Marthe Distel, and Le Petit Cordon Bleu cooking school and restaurant in New York in 1942.

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"cordon bleu." A Dictionary of Food and Nutrition. . Encyclopedia.com. 18 Aug. 2017 <http://www.encyclopedia.com>.

"cordon bleu." A Dictionary of Food and Nutrition. . Encyclopedia.com. (August 18, 2017). http://www.encyclopedia.com/education/dictionaries-thesauruses-pictures-and-press-releases/cordon-bleu

"cordon bleu." A Dictionary of Food and Nutrition. . Retrieved August 18, 2017 from Encyclopedia.com: http://www.encyclopedia.com/education/dictionaries-thesauruses-pictures-and-press-releases/cordon-bleu

cordon bleu

cor·don bleu / ˌkôrdôn ˈblœ/ • adj. Cooking of the highest class: a cordon bleu chef. ∎  denoting a dish consisting of an escalope of veal or chicken rolled, filled with cheese and ham, and then fried in breadcrumbs. • n. a cook of the highest class.

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"cordon bleu." The Oxford Pocket Dictionary of Current English. . Encyclopedia.com. 18 Aug. 2017 <http://www.encyclopedia.com>.

"cordon bleu." The Oxford Pocket Dictionary of Current English. . Encyclopedia.com. (August 18, 2017). http://www.encyclopedia.com/humanities/dictionaries-thesauruses-pictures-and-press-releases/cordon-bleu

"cordon bleu." The Oxford Pocket Dictionary of Current English. . Retrieved August 18, 2017 from Encyclopedia.com: http://www.encyclopedia.com/humanities/dictionaries-thesauruses-pictures-and-press-releases/cordon-bleu