Le cordon bleu (the blue ribbon) is a term that came to mean an outstanding cook in French. In that sense it is now outdated. It is also the name of a recipe for a veal scallop stuffed with a slice of ham and hard cheese, breaded on the outside.
Veal does not come from any part of a cow. Veal is the meat from dairy bull calves that are not needed in dairy production and are sent either for slaughter or to be fed a special feed prior to slaughter.