Traditionally, Cordon Bleu cuisine is the term given to dishes using classic French cooking techniques and preparations, covering everything from sauces to patisserie. To many, the term has become synonymous with Nouvelle Cuisine which characteristically produces lighter, more delicate dishes with an emphasis on presentation. However, this isn't strictly correct as many classic French cooking techniques are founded in the Haute Cuisine style which is richer with more elaborate techniques and Cuisine Classique which, whilst still relatively rich, is generally less convoluted than Haut Cuisine.

Techniques in the Cordon Bleu repertoire are wide and cover everything from ingredient selection and preparation to complete recipes. Many of which techniques have barely changed from the originals, but the beauty lies in the fact that once understood and mastered, can be applied to any cuisine and adapted for modern day eating.

The term Cordon Bleu translated into English means "Blue Ribbon" and has been synonymous with culinary excellence since the 16th century. King Henry III created one of the most important orders in France, “L’Ordre du Saint-Esprit” which was symbolised by the cross of the Holy Spirit hanging on a blue ribbon or un cordon bleu. The award ceremonies were often accompanied by lavish feasts and in time, the name Le Cordon Bleu became closely associated with gastronomic excellence.

Le Cordon Bleu

Le Cordon Bleu is a culinary arts school which was founded in Paris in 1895 by the publisher of La Cuisinière Cordon Bleu magazine, Marthe Distel. The first cooking demonstration ever to be held on an electric stove took place at Le Cordon Bleu on January 14th, 1896, in an effort to promote the magazine and launch the Paris cooking school. The international reputation of Le Cordon Bleu quickly spread and many great chefs went to the school to teach.

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History of Cordon Bleu Cuisine

What is Cordon Bleu Cuisine ?

How did Cordon Bleu get its name?

Le Cordon Bleu

In 1933, one of its students, Rosemary Hume, established L'Ecole du Petit Cordon Bleu in London which marked the expansion of Cordon Bleu from France.

In 1945, after the liberation of Paris, Le Cordon Bleu was accredited by the Pentagon for professional training of young GI's after their tour of duty.

In 1953, the London school participated in preparing the Coronation luncheon for Queen Elizabeth, when the now famous dish 'Coronation Chicken' was created.