Bordure (French, "border") is a French haute cuisine term for dishes that are served in, or on, a substance shaped or molded into a ring or crown. It can describe both savory and sweet dishes, and might use rice, semolina, potatoes, jelly, custards, or creams.
In the 19th and early 20th century, the term was also used to describe decorations made with pasta or short pastry, which were cut into fancy shapes and stuck onto the edges of previously prepared dishes, or croutons prepared in the same fashion.