American Heritage® Dictionary of the English Language, Fourth Edition
- n. A person highly distinguished in a field, especially a master chef.
- n. A skillful chef.
- n. An award given to such chefs.
- n. US Thin slices of veal, ham and cheese breaded and sautéed; somewhat like a wiener schnitzel, or Viennese cutlet.
GNU Webster's 1913
- 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.
- n. an honor or award gained for excellence
- n. a chef famous for his great skill
- French "blue ribbon" (Wiktionary)
- French : cordon, ribbon + bleu, blue. (American Heritage® Dictionary of the English Language, Fourth Edition)
“On the other hand, here she was on a Galaxy-class resort planet, housed in a luxury hotel, eating three meals a day in a cordon bleu restaurant, and actually getting paid for the privilege.”
These user-created lists contain the word ‘cordon bleu’.
For stuff to simply reside.
A work in progress....Birds from around the world (other than endemic to North America).
Looking for tweets for cordon bleu.