Le Cordon Bleu (French for "blue ribbon") is an international group of cooking schools teaching French cuisine.
The origin of the school comes from L'Ordre des Chevaliers du Saint Esprit an elite group of French knights that was created in 1578. Each member was awarded the Cross of the Holy Spirit, which hung from a blue ribbon. The group became known for their extravagant and luxurious banquets, known as "cordon bleu." While these dinners ended with the French Revolution, the name remained synonymous with excellent cooking.