cordon bleu

• 法语词，意为“蓝带”，指极高的烹饪标准或某道菜；也指一道将鸡胸或小牛肉卷入火腿和奶酪，裹上面包糠后煎炸或烘烤的菜肴。

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.

   蓝带肉排

   • 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.

   高超的烹饪技艺

   • 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.