Definitions

from The American Heritage® Dictionary of the English Language, 5th Edition.

  • noun A person highly distinguished in a field, especially a master chef.

from the GNU version of the Collaborative International Dictionary of English.

  • 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.

from Wiktionary, Creative Commons Attribution/Share-Alike License.

  • noun A skillful chef.
  • noun An award given to such chefs.
  • noun US Thin slices of veal, ham and cheese breaded and sautéed; somewhat like a wiener schnitzel, or Viennese cutlet.

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • noun an honor or award gained for excellence
  • noun a chef famous for his great skill

Etymologies

from The American Heritage® Dictionary of the English Language, 4th Edition

[French : cordon, ribbon + bleu, blue.]

from Wiktionary, Creative Commons Attribution/Share-Alike License

French "blue ribbon"

Examples

    Sorry, no example sentences found.

Comments

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  • "In France, professional cooks had been raised to the rank of chevalier (for they were all men, still), and the finest of all wore the cordon bleu, a rosette of dark-blue ribbon."--Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 133

    January 11, 2017