You would think that restaurant owners and chefs know their products, or meals they prepare. You would not expect them to use the term “round dough” for “pizza” or “a piece of bird” for “turkey bits”.
And yet it seems like 7 out of 10 Czech restaurants seem to have problems with one of the most frequent dishes offered – a folded slice of Wiener schnitzel filled with ham and cheese.
It is called Cordon Bleu (“blue ribbon”).
Czech restaurants frequently have GORDON BLUE on their menus. This one, or this one, or this one, or this one, or this one. In fact, if you google “gordon blue” [sic!] you will get around 3,200 search results (true, some of which refer to the fact that it is a huge mistake). Sometimes even specialised websites with recipes can teach you how to prepare “Gordon Blue”, and they would even announce it by “If you want to prepare your very own Gordon instead of looking for it, here is how to do it” (in Czech, steak is masculine, so we say “for him” which is even weirder if you talk about a “Gordon”).