noun a dish of meat wrapped around cheese or ham, then breaded and fried
adjective referring to a dish prepared in the style of Cordon Bleu, a French culinary school known for its excellence
Cordon bleu refers to a dish that is typically made by wrapping meat around cheese or ham and then breaded and fried.
Cordon bleu is considered a classic dish in the world of gastronomy.
Cordon bleu is often featured on upscale restaurant menus as a gourmet dish.
Cordon bleu has its origins in French cuisine and is a popular dish in French cooking.
Cordon bleu is a dish commonly featured in cooking shows and competitions.
In the culinary world, 'cordon bleu' is used to describe a highly skilled or prestigious chef, often associated with French cuisine.
Culinary instructors may use 'cordon bleu' to refer to a specific type of dish that involves a breaded and fried meat cutlet filled with cheese or ham.
Food critics may use 'cordon bleu' to describe a restaurant or chef that consistently produces high-quality, gourmet dishes.