Me, I like blue cords! …
Me, I like blue cords! …
Emmanuel Macron, in the L'Arche motorway restaurant, on the day of the first round of the presidential election.
Rarely associated with the fine flower of gastronomy (that said, the chef of the Elysée Guillaume Gomez prepares mini cordons bleus for the cocktails of the palace), the name of this dish certainly comes from the expression designating a person who cooks very good.
This term refers to the “broad blue ribbon which served as the badge of the hundred knights of the Order of the Holy Spirit, instituted by Henri III in 1579. This curious filiation is explained by the fact that, under Louis XV, the great lords holding this royal order were so renowned for the richness of their cuisine that people said then, speaking of an excellent dinner: 'It's a meal worthy of the Cordons Bleus'”.
