For the episode of our “Vintage Photo Series” we bring you an icon of gastronomy – Georges Auguste Escoffier.
Escoffier worked at The Savoy, London from 1890 – 1898 where, alongside César Ritz, he made The Savoy an instant success, attracting a distinguished and moneyed clientele headed by the Prince of Wales and his entourage.
At the Savoy, Escoffier created many famous dishes including Peach Melba and Melba Toast – both in honour of the Australian singer Nellie Melba.
Other Escoffier creations, famous in their time, were bombe Néro (a flaming ice), fraises à la Sarah Bernhardt (strawberries with pineapple and Curaçao sorbet), baisers de Vierge (meringue with vanilla cream and crystallised white rose and violet petals) and suprêmes de volailles Jeannette (jellied chicken breasts with foie gras).
Contributor: Alexandra Pinhorn
The Savoy London is managed by Fairmont Hotels & Resorts which is a client of Magellan PR. For more information, please visit http://www.fairmont.com, follow them on twitter @FairmontHotels or on Facebook/Fairmont Hotels. Their community website is www.everyonesanoriginal.com. Follow The Savoy London on twitter @TheSavoyLondon and on Facebook/The Savoy.
Magellan PR is on twitter: @MagellanPR / on Facebook: MagellanPR / on Pinterest: Sue Lowry / on Google+: Sue Lowry & MagellanPR and on Flickr: Sue Lowry. For more information on our company, visit www.magellan-pr.com. Follow our other blog focussing on travel in the South of England – A3 Traveller.
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