cordon bleu

• Terme français signifiant littéralement « ruban bleu », désignant un haut standard culinaire ou un plat, généralement de poulet ou de veau, farci de jambon et de fromage, puis pané et frit ou cuit au four.

A French term meaning 'blue ribbon', used to describe a high standard of cooking or a dish, typically chicken or veal, stuffed with ham and cheese, then breaded and fried or baked.

1. A dish of meat wrapped in cheese and breadedB1formal

   A classic dish consisting of a thin slice of meat (usually veal or chicken) wrapped around a piece of cheese and ham, then breaded and fried or baked.

   cordon bleu

   • She ordered chicken cordon bleu at the restaurant.
   • The chef prepared a delicious veal cordon bleu for the main course.
   • Cordon bleu is often served with a creamy sauce.

2. A high level of culinary skillB2formal

   Used to describe a person or institution with exceptional cooking skills, often associated with the Le Cordon Bleu cooking school.

   cordon bleu

   • He is a cordon bleu chef trained in Paris.
   • The school offers a cordon bleu program for aspiring chefs.
   • Her cooking is of cordon bleu quality.