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cordon bleu

 A term to denote first class cooking. Originally the blue sash worn by senior students at the Institut de Saint-Louis, founded in 1686 for the daughters of impoverished nobility; cookery was one of the subjects taught. The Ecole de Cordon Bleu was founded in Paris in 1880 by Marthe Distel, and Le Petit Cordon Bleu cooking school and restaurant in New York in 1942.