In the culinary world, there are certain words, phrases, and names that automatically invoke respect and attention from all who hear them, but sometimes the origins of certain terms can get a little lost in the grandeur of the term itself. Cordon bleu is one such term, meaning “of the highest standard of skill in cooking,” according to the Oxford Dictionary.
Technically, cordon bleu is just french for the blue ribbon, and upon the first level of inspection, its fairly apparent where this term came to mean culinary excellence. Le Cordon Bleu is the name of one of the most recognizable and prestigious culinary schools in the world, with campuses all around the world and impressive alumni, like Dione Lucas, Virgilio Martinez, Ming Tsai, Julia Child, and so many more. Le Cordon Bleu has educated some of historys most prolific, successful, and award-winning chefs, so its no wonder that the name became a term synonymous with distinction. But why a blue ribbon? Where did the name originate?
The French term cordon bleu is translated as “blue ribbon”. According to Larousse Gastronomique, the cordon bleu “was originally a wide blue ribbon worn by members of the highest order of knighthood, L’Ordre des chevaliers du Saint-Esprit, instituted by Henri III of France in 1578.
In the culinary world, there are certain words, phrases, and names that automatically invoke respect and attention from all who hear them, but sometimes the origins of certain terms can get a little lost in the grandeur of the term itself. Cordon bleu is one such term, meaning “of the highest standard of skill in cooking,” according to the Oxford Dictionary.
Decades later, in 1895, a publisher of the magazine La Cuisinière Cordon Bleu opened a school for the culinary arts, with both the magazine and the school attempting to promote the recognizably illustrious food history of LOrdre du Saint-Esprit by co-opting the ry and name of le cordon bleu. And after decades of providing students with a stellar culinary education, producing brilliant alumni, and building on the history of France, saying something possess the blue ribbon has grown to be a term of reverence and respect.
Technically, cordon bleu is just french for the blue ribbon, and upon the first level of inspection, its fairly apparent where this term came to mean culinary excellence. Le Cordon Bleu is the name of one of the most recognizable and prestigious culinary schools in the world, with campuses all around the world and impressive alumni, like Dione Lucas, Virgilio Martinez, Ming Tsai, Julia Child, and so many more. Le Cordon Bleu has educated some of historys most prolific, successful, and award-winning chefs, so its no wonder that the name became a term synonymous with distinction. But why a blue ribbon? Where did the name originate?
The name is an old one dating back to France in the 16th century during the rule of King Henry III, according to Le Cordon Bleu. King Henry decided to create “LOrdre du Saint-Esprit,” one of the most important orders of historical French nobility in all of French history, whose symbol was a cross hanging on a blue ribbon, un cordon bleu. Because the order was so prestigious, its ceremonies were known for being accompanied by the most decadent and luxurious feasts.
The origin of chicken cordon bleu likely came from a dish called veal kiev, which came about in Paris circa the late 1840s. The dish called for veal dredged in breadcrumbs and fried. It was then adapted in Moscow where veal was swapped for chicken. In the states, veal cordon bleu made its first print appearance in 1955, whereas chicken cordon bleu didn’t follow for another 12 years in 1967.
But wait, doesn’t chicken cordon bleu have some connection to the renowned culinary institute, Le Cordon Bleu? I thought so, too. But alas the foodie school cannot take credit for this one as there is no relation between the two.
It is fun to note, though, that the term “cordon bleu” translates to “blue ribbon” in French and has its roots in the special order of French knights. In 1578, Henry III of France established that the highest order of knighthood be acknowledged by a blue ribbon. If you’re picturing a piece of chicken cordon bleu swaggering around in knightly gear and blue ribbon flare.. you are not alone.
Step by Step Guide to a Perfect Chicken Cordon Bleu | Chef Jean-Pierre
FAQ
Why is it called a cordon bleu?
What does the blue stand for in chicken cordon bleu?
What is the meaning of Le Cordon Bleu?
What is the literal translation of the French phrase cordon bleu?
What is a cordon bleu?
According to Larousse Gastronomique, the cordon bleu “was originally a wide blue ribbon worn by members of the highest order of knighthood, L’Ordre des chevaliers du Saint-Esprit, instituted by Henri III of France in 1578. By extension, the term has since been applied to food preparation to a very high standard and by outstanding cooks.
What is schnitzel cordon bleu?
A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried. Veal or pork cordon bleu is made of veal or pork pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then pan- fried or baked.
What is a cordon bleu insignia?
The term cordon bleu was also applied to the wearers of the above-mentioned insignia, and by extension to other persons of distinction.
What is a cordon bleu sash?
after earlier cordon bleu “exceptional cook,” borrowed from French, literally, “blue ribbon,” referring to the blue ribbon or sash worn by the Chevaliers du Saint-Esprit, the highest order of knighthood under the Bourbon kings “Cordon bleu.”