A term referring to gourmet food.

Cordon bleu is French for 'blue ribbon', referring to the emblem of the highest order of French knighthood, the Order of the Holy Ghost (St. Esprit). These knights would hold dinner meetings at which fine food was served, and eventually cordon bleu came to be paired with haute cuisine. No one uses knights anymore, but the French can always use another term to refer to good food.

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