Cordon bleu (medal)
The cordon bleu [ kɔʀdɔ̃ ˈblø ], English "blue ribbon", is the sky-blue ribbon on which the French order of the Holy Spirit ( Ordre du Saint-Esprit ) was worn.
History and meaning
Henry III. founded this order, limited to 100 knights, in 1578. Under the rule of the Bourbons from 1589–1791, it was considered the highest and most elite order of knights in France. Le Cordon bleu , the blue ribbon, was not only used as a name for this order itself and its knights, but was soon also used as a general synonym for outstanding achievements in a wide variety of disciplines. But especially for excellent culinary achievements. A circumstance that is probably due to the fabulous extravagant feasts of the knights of the order. But possibly Louis XV. contributed significantly to this fact when he was the cook of his mistress Madame Dubarry, against all the rules with which Ordre du Saint-Esprit distinguished. To this day, a successful cook who learned from a well-known chef de cuisine is often referred to as cordon bleu .
Another thesis claims that the name cordon bleu for good cooks comes from the medal on the blue ribbon that the French government-approved cooks received for a brilliantly passed exam. Even in this case, however, it can be assumed that the blue ribbon of this award represents a clear reference to the original cordon bleu of the Order of the Holy Spirit .
A legend says that gourmets acknowledged excellent dishes with the saying “Bien, c'est un vrai cordon bleu” and thus gave their name to dishes such as the Schnitzel Cordon bleu .
The name of the French cooking school Le Cordon Bleu , which was founded in Paris in 1895, should also be understood in the sense of this elitist self-image . Even today, the culinary school sees itself as a world leader in the field of gastronomic education.
