CORDON BLEU Meaning and
Definition
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Cordon bleu is a French culinary term that refers to a specific type of dish, as well as a culinary school and an award. The term "cordon bleu" literally translates to "blue ribbon" in English.
As a dish, cordon bleu typically consists of a flattened piece of meat, usually chicken or veal, that is filled with ingredients such as ham and cheese and then rolled or folded. The meat is then breaded and fried until golden and crispy. The result is a delectable combination of savory flavors and textures.
In the context of culinary education, Cordon Bleu is also the name of a renowned cooking school. The Cordon Bleu culinary school was founded in France in 1895 and has since expanded to various locations worldwide. It is known for its rigorous and comprehensive training in classical French culinary techniques, emphasizing the mastery of skills and the highest culinary standards.
Additionally, the term "cordon bleu" is associated with an award that recognizes exceptional culinary talent. The Order of the Holy Spirit, which was established by King Henry III of France in the 16th century, started awarding the Cordon Bleu to individuals who displayed outstanding skills in various fields, including cooking. Over time, the term became synonymous with excellence in the culinary arts.
Overall, cordon bleu encompasses the idea of culinary excellence, whether it refers to a dish, a cooking school, or an award, all associated with exceptional skill, refined techniques, and a commitment to the art of cooking.
Common Misspellings for CORDON BLEU
- xordon bleu
- vordon bleu
- fordon bleu
- dordon bleu
- cirdon bleu
- ckrdon bleu
- clrdon bleu
- cprdon bleu
- c0rdon bleu
- c9rdon bleu
- coedon bleu
- coddon bleu
- cofdon bleu
- cotdon bleu
- co5don bleu
- co4don bleu
- corson bleu
- corxon bleu
- corcon bleu
Etymology of CORDON BLEU
The term "cordon bleu" has an interesting etymology. It originates from the French language, where it literally means "blue ribbon". The phrase was originally used to refer to a prestigious order of knights called the "Order of Saint Michael", founded by King Louis XI of France in 1469. The knights of this order were often considered the most skilled and superior in their fields.
Over time, the expression "cordon bleu" began to be used metaphorically to describe excellence and skill in various domains, including cooking. In the culinary context, "cordon bleu" started to refer to exceptional chefs who were known for their mastery and expertise. Eventually, the term "cordon bleu" became associated with a specific type of dish - a breaded and fried cutlet stuffed with cheese or ham, typically chicken or veal.
Idioms with the word CORDON BLEU
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cordon bleu
A term used to describe something of the highest quality or standard, often related to cooking or culinary skills. Originating from the French term for "blue ribbon," which historically indicated excellence or top honors in a competition.
Similar spelling words for CORDON BLEU
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