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  2. Cordon bleu (dish) - Wikipedia

    en.wikipedia.org/wiki/Cordon_bleu_(dish)

    The French term cordon bleu is translated as "blue ribbon". [4] According to Larousse Gastronomique, the 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. By extension, the term has since been applied to food ...

  3. Shortcut Chicken Cordon Bleu Recipe - AOL

    www.aol.com/.../recipes/shortcut-chicken-cordon-bleu

    Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Stir the soup, water, wine, cheese and ham in the skillet ...

  4. Madame Brassart - Wikipedia

    en.wikipedia.org/wiki/Madame_Brassart

    Élisabeth Brassart (1897–1992) was the proprietor of the Le Cordon Bleu school in Paris from 1945 to 1984. [1] Le Cordon Bleu had been founded in 1895 by Marthe Distel and Henri-Paul Pellaprat . In 1945, after the end of WWII , she purchased what had become a struggling school from a Catholic orphanage which had inherited it after the school ...

  5. Cordon Bleu - Wikipedia

    en.wikipedia.org/wiki/Cordon_Bleu

    Cordon bleu may refer to: the blue ribbon of the Order of the Holy Spirit; the blue ribbon of the Order of St. Andrew, Russian Empire; La Cuisinière Cordon Bleu, a 19th-century culinary magazine; Le Cordon Bleu, international group of hospitality management and cooking schools teaching French cuisine

  6. La Cuisinière Cordon Bleu - Wikipedia

    en.wikipedia.org/wiki/La_Cuisinière_Cordon_Bleu

    La cuisinière Cordon Bleu, also spelled as La cuisinière cordon-bleu, was a culinary magazine started in the late 1890s by French journalist Marthe Distel (1871—1934). The magazine offered recipes and tips on entertaining. To prompt readership, the magazine offered cooking classes to subscribers.

  7. Marthe Distel - Wikipedia

    en.wikipedia.org/wiki/Marthe_Distel

    Marthe Distel started the culinary magazine La Cuisinière Cordon Bleu. To prompt readership, Distel offered subscribers cooking lessons with professional chefs. The first class was held in January 1895 in the kitchens of the Palais Royal. The classes led to the development of a more formal school, now known as Le Cordon Bleu. [2]

  8. Le Cordon Bleu - Wikipedia

    en.wikipedia.org/wiki/Le_Cordon_Bleu

    Le Cordon Bleu ([lə kɔʁdɔ̃ blø]; French: "The Blue Ribbon"; LCB) is a French hospitality and culinary education institution, teaching haute cuisine. Its educational focuses are hospitality management, culinary arts, and gastronomy. The institution consists of 35 institutes in 20 countries and has over 20,000 attendees. [1]

  9. L'Empereur, sa femme et le petit prince - Wikipedia

    en.wikipedia.org/wiki/L'Empereur,_sa_femme_et_le...

    It is also known with the lyrics "le roi, la reine et le petit prince" (the king, the queen, and the little prince) and "Puisque c'est comme ça" rather than "Puisque c'est ainsi" (both "because it's like this" or "since this is how it is").