Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun A person highly distinguished in a field, especially a master chef.
from the GNU version of the Collaborative International Dictionary of English.
- a first-rate cook, or one worthy to be the cook of the cordons bleus, or Knights of the Holy Ghost, a distinguished order of French knights, famous for their good dinners.
- the blue ribbon worn by the Knights of the Holy Ghost.
- a person of high distinction.
- (Cookery) a dish prepared with thin slices of meat separated by layers of ham and cheese, and then sauteed.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun A skillful
chef . - noun An
award given to such chefs. - noun US Thin slices of
veal ,ham andcheese breaded andsautéed ; somewhat like awiener schnitzel , or Viennese cutlet.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- noun an honor or award gained for excellence
- noun a chef famous for his great skill
Etymologies
from The American Heritage® Dictionary of the English Language, 4th Edition
[French : cordon, ribbon + bleu, blue.]
from Wiktionary, Creative Commons Attribution/Share-Alike License
French "blue ribbon"
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Examples
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chained_bear commented on the word cordon bleu
"In France, professional cooks had been raised to the rank of chevalier (for they were all men, still), and the finest of all wore the cordon bleu, a rosette of dark-blue ribbon."--Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 133
January 11, 2017