Cordon bleu /(kôr`dôN" blẽ")/

Cordon bleu
  1. a first-rate cook, or one worthy to be the cook of the cordons bleus, or Knights of the Holy Ghost, a distinguished order of French knights, famous for their good dinners.
  2. the blue ribbon worn by the Knights of the Holy Ghost.
  3. a person of high distinction.
  4. a dish prepared with thin slices of meat separated by layers of ham and cheese, and then sauteed; as, chicken cordon bleu is a popular dish. (Cookery)