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 dish prepared with thin slices of meat separated by layers of ham and cheese, and then sauteed; as, chicken cordon bleu is a popular dish.

1. Blue ribbon given to French Master chefs 2. Combination of good things. (Reference: Webster New American Dictionary)

a chef famous for his great skill

French for blue ribbon; also the name of a well-known French cooking school; a term for an exceptional cook.

A dish consisting of thin boneless chicken breasts or veal scallops separated by a thin slice of prosciutto or other ham and Emmenthal-style cheese, breaded and sauteed.

French for "blue ribbon." A dish in which a thin scallop (usually chicken or veal) is topped with a thin slice of prosciutto and Gruyère cheese, then with another meat scallop. This is then breaded and sautéed until brown.