Ads
related to: le cordon bleu origin
Search results
Results From The WOW.Com Content Network
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]
However, its origin can also be traced back to a cooking competition in France in 1930, where the winning dish was named “le Cordon Bleu.” Another theory suggests that a Swiss cook prepared a dish on the Bremen in 1933 to celebrate the achievement of a new record.
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 ...
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]
In modern English usage, cordon bleu (/ ˌ k ɔː. d ɒ̃ ˈ b l ɜː /, also US: / ˌ k ɔː r. d ɒ̃ ˈ b l uː /) is used as an adjective for chefs who are able to cook food to the highest standard as well as the food itself. [10] Blue Riband sporting events are also sometimes associated with the cordon bleu. [citation needed]
For premium support please call: 800-290-4726 more ways to reach us
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
Cointreau struck on his own in 1984, buying Le Cordon Bleu from Madame Elisabeth Brassart, an old family friend. [2] He went on to become chairman and managing director of the family company Pages, and secretary general of Cognacs Frapin. He was also involved in the holding company that was created to manage the family owned assets of Rémy ...
Ad
related to: le cordon bleu origin