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Indeed, having just won a Blue Ribbon for his new record, the captain decided to ask the cook for a new dish: the Cordon Bleu, which the cook may have brought back from France or Switzerland. Thus, the Cordon Bleu could be a French or Swiss invention, either cooked on a German ship by a Roman Swiss using a French or Swiss recipe, by a Valaisian ...
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]
Hofman came to cooking, and Jewish cooking in particular, in her mother's kitchen. [10] She studied continental cuisine with local chefs during her years in Switzerland, and advanced gourmet cooking at Le Cordon Bleu in London.
André J. Cointreau is the president and CEO of l’Ecole de Cuisine et de Pâtisserie Le Cordon Bleu, better known as Le Cordon Bleu. During his tenure, he has shifted the Le Cordon Bleu business from one school in Paris to a multinational concern with nearly 30 schools in 15 countries.
Chicken Cordon Bleu is a real treat, but sometimes there just isn't time for all that cutting, pounding and rolling. So when it's comfort food season, Chicken Cordon Bleu Soup makes much more sense.
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
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In the late 19th century, cooking schools such as Le Cordon Bleu and magazines such as La Cuisinière Cordon Bleu and Le Pot-au-Feu, emerged in Paris to teach cooking technique to bourgeois women. Pellaprat's La Cuisine de tous les jours (1914) and Le Livre de cuisine de Madame Saint-Ange (1927) come from those cooking schools. [1]