Interesting..., according to Dictionary.com:
Cordon bleu is a noun of French origin first used in 1720-1730 and it was the sky blue ribbon worn as a badge of the knights of the highest order of French knighthood under the Bourbons.
Cordon bleu used as an adjective is a dish made with thin slices of veal or chicken stuffed with ham and cheese and then sauteed.
Well, ...I've learned something new tonight!
Jared, for the gee whiz file, ...a poteau in French is a post for support, the closest word for a trading post would be quincaillerie (it took me years before I could pronounce it), ...can't you just imagine a French trader asking, "where is the quincaillerie," it would of probably have gotten him shot for cussing, so they probably called it the poteau between themselves when referring to the trading post, ...just guessing.
Have a good evening, ...now I'm thinking about making cordon blue with some veal I have in the freezer,