The Blue Ribbon Le Cordon Bleu ([lə kɔʁdɔ̃ blø]; French for "The Blue Ribbon"; abbreviated LCB) is an international network of hospitality and culinary schools teaching French haute cuisine. Its educational focuses are hospitality management, culinary arts, and gastronomy.

(kɔrdɒn blɜ ) adjective [ADJ n] Cordon bleu is used to describe cooking or cooks of the highest standard. I took a cordon bleu cookery course.

Blue steak, also known as extra rare steak or blue rare steak, is a steak that is lightly seared on the outside yet red on the inside.

Cordon bleu is one such term, meaning "of the highest standard of skill in cooking," according to the Oxford Dictionary. Technically, cordon bleu is just french for the blue ribbon, and upon the first level of inspection, it's fairly apparent where this term came to mean culinary excellence.

A cordon bleu is a dish that traditionally consists of meat wrapped around cheese, then breaded and pan-fried or deep-fried.

On October 15, 1895 the first cooking demonstration ever to be held on an electric stove was staged at Le Cordon Bleu in an effort to promote the magazine and launch the Paris cooking school. From this point on, the international reputation of Le Cordon Bleu spread rapidly.

The History of Le Cordon Bleu Symbolising this order was the cross of the Holy Spirit which hung on a blue ribbon or un cordon bleu. Due to the prestigious nature of this Order and the decadent feasts accompanying their ceremonies, the name Le Cordon Bleu became well recognised and celebrated.

A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried. Veal or pork cordon bleu is made of veal or pork pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then pan-fried or baked.

"Observe, do, learn" is the motto of Le Cordon Bleu Paris, the prestigious culinary arts and hotel management school.

Master basic to advanced culinary techniques that apply to any style of cuisine. Explore French culinary traditions, global cuisines and current trends. Discover the art of Pâtisserie.

According to Larousse Gastronomique cordon bleu "was originally a wide blue ribbon worn by members of the highest order of knighthood, L'Ordre des chevaliers du Saint-Esprit, instituted by Henri III of France in 1578.

(of food) prepared to the highest standard, especially in the way that is typical of traditional French cooking: cordon bleu cuisine. The hotel is famous for its cordon bleu dining.