cordons bleus

Noun

cordon bleu (countable and uncountable, plural cordons bleus or cordon bleus)

1. A skillful chef.
   • All the known and unknown tomes on the gourmet's art have been consulted, and I have to thank the authors for this assistance to my work, as well as those cordons bleus from whom I have practically learnt some few of them.1888, Harriet Anne de Salis, Dressed Game and Poultry à la Mode, Preface
2. An award given to such chefs.
   • [Prince Paul.] […] For myself, the only immortality I desire is to invent a new sauce. I have never had time enough to think seriously about it, but I feel it is in me, I feel it is in me.
     [Czare.] You have certainly missed your metier, Prince Paul; the cordon bleu would have suited you much better...1883, Oscar Wilde, Vera […]
3. Thin slices of veal, ham and cheese breaded and sautéed; somewhat like a wiener schnitzel, or Viennese cutlet.
   • There are, of course, many other types of Schnitzels and related veal specialties. One of the best is called Cordon Bleu. Cheese and ham are rolled in a piece of veal, the whole is dipped as above and fried.[1977, Eugene Fodor, editor, Fodor's Austria, London: Hodder and Stoughton, →ISBN, page 76