Non Gamstop CasinosNon Gamstop Casinos

Your online resource

for all things culinary


HOME Search this Site All Recipes Special Sections Articles &� Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ? UKFoodOnline.co.uk

�

�

History of Cordon Bleu Cuisine

4th April is Cordon Bleu Day

�

Jump to:-� ��What is Cordon Bleu Cuisine ? |� How did Cordon Bleu get its name?� | About Le Cordon Bleu

�


Photo ��athinaanto - Fotolia.com

�

Go to:�� Main History Index Page� |� History of World Cuisines��

�

What is Cordon Bleu Cuisine ?

�

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.

�

�

How did Cordon Bleu get its name?

�

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 Cuisini�re 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.

�

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.

�Follow us�

Share�

�

�

�

�Sign up for Free E-mailings
�
�

I still haven't found what I'm looking for

�

Try our search facility. Type in your main ingredient (s) or whatever you happen to have available in your store cupboard or fridge and allow us to whisk you up a recipe in seconds!

�

�

�

For full advanced search tips visit our main search page via the red "search this site" button at the top of the page

�

�

Conversion Charts��| ��� History of� Food� �|� Ingredients�� |� International Recipes� |�Special Diets� |Table Settings� |


�

�

About Us� |� Contact Us� |�� Advertise�|� � Private Privacy��|�� Media Resources��|� Links� |� Sitemap� |��Printing Recipes� |��

�

Abbreviations on this site��

�

�

�

This Web Site was designed and created by Recipes4us.co.uk. Copyright � 2000 to date [Recipes4us] All rights reserved.

�Some Photos � www.fotolia.co.uk

�

�

�