Homonym: Cordon Bleu (Award)
Cordon Bleu refers to a culinary technique and a dish that features meat, typically chicken or veal, wrapped around a filling of cheese and ham. The meat is then breaded and fried or baked, resulting in a crispy exterior and a flavorful, melty interior. This dish is popular in French cuisine and is often served with a side of vegetables or a salad.
The term Cordon Bleu also signifies a prestigious cooking school, known for training chefs in classical French cooking techniques. The name translates to "blue ribbon," symbolizing excellence in culinary arts. Many chefs aspire to earn a Cordon Bleu diploma, which is recognized worldwide.