/ ˌkôrdôn ˈblœ/
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.
a cook of the highest class.
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