cordon bleu

[ French kawr-dawn blœ ]

noun

, plural cor·dons bleus [kaw, r, -daw, n, , blœ].

1. the sky-blue ribbon worn as a badge by knights of the highest order of French knighthood under the Bourbons.
2. some similar high distinction.
3. one entitled to wear the cordon bleu.
4. any person of great distinction in a specific field, especially a distinguished chef.

adjective

1. (of a dish made with thin slices of veal, chicken, etc.) interlaid or stuffed with ham and cheese and then sautéed:

   chicken cordon bleu.

cordon bleu

/ kɔrdɔ̃ blø /

noun

1. French history
   1. the sky-blue ribbon worn by members of the highest order of knighthood under the Bourbon monarchy
   2. a knight entitled to wear the cordon bleu
2. any very high distinction

adjective

1. of or denoting food prepared to a very high standard

Word History and Origins

Origin of cordon bleu¹

1720–30; < French: literally, blue ribbon

Word History and Origins

Origin of cordon bleu¹

French, literally: blue ribbon

Example Sentences

While the organization reportedly plans on addressing Salmonella in other raw chicken products, this declaration specifically focuses on raw, breaded chicken products like frozen chicken cordon bleu or stuffed chicken breasts.

From Salon

He taught me how to do London Broil and chicken cordon bleu.

From Seattle Times

Last year, the agency declared salmonella an adulterant in one type of poultry: frozen, breaded products such as chicken cordon bleu that are raw, but might be mistaken for cooked.

From Seattle Times

That includes many frozen foods found in grocery stores, including chicken cordon bleu and chicken Kyiv products that appear to be cooked through but are only heat-treated to set the batter or breading.

From Seattle Times

I don’t know why, when I think of a fancy dish, only chicken cordon bleu comes to mind?

From New York Times