Food Foundry’s Cordon Bleu
Jun 18th, 2009 by Steven
I’ve come across the term cordon bleu many a time but never got down to finding out its meaning. That was until I tasted Chicken Cordon Bleu at Food Foundry … remember the melt-in-your-mouth Mille Crepe Cake that I recently posted?
According to a source that I read on the World Wide Web, the term originates from “the 16th-century French knight’s order, Ordre du Saint Esprit, the most exclusive in France, whose members - royalty included - were called Cordon-bleus after the broad blue ribbons they wore. Nothing was too good for a Cordon-bleu. The dinners that accompanied their ceremonious meetings were legendary. And by the 18th century, the term Cordon-bleu was applied to anyone who excelled in a particular field. It became chiefly associated with fine chefs.”
French-inspired Chicken Cordon Bleu (RM15.90) - skinless, boneless breast meat with ham and cheese wrapped inside the meat - it’s a chef recommendation and is popular among Food Foundry’s patrons
Seafood Marinara (RM14.90) with tomato sauce, squids, fish slices, prawns and mussels
BTW no service charge and sale tax at Food Foundry.