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Marthe Distel




Source of Recipe


e-cookbooks
The Cordon Bleu is a famous school of cooking in Paris and was founded in 1895 by Marthe Distel to teach the principles of French cuisine to the daughters of upper-class families. Today it attracts amateur and professional cooks from throughout the world. The term cordon bleu is probably derived from the blue ribbons worn by knights of the Order of the Holy Ghost, a chivalric order renowned for the excellence of its table. The ribbon was first used as a gastronomic order of merit by King Louis XV, who bestowed it on Mme du Barry's chef, a woman; and for many years, the decoration was given only to top-ranked female cooks.