Origin: French

A highly qualified chef. Also the name of an international group of cooking schools teaching French cuisine. Literal meaning - 'blue ribbon'.

The title comes from L'Ordre des Chevaliers du Saint Esprit, an elite group of French knights that were created in 1578. Each member was awarded the Cross of the Holy Spirit, which hung from a blue ribbon. The group became known for their extravagant and luxurious banquets, known as 'cordon bleu'. Although these dinners ended with the French Revolution, the name remained synonymous with excellent cooking.

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