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Pêche Melba
Created by the famous French chef, Auguste Escoffier, the Peach Melba is named in honor of legendary Australian opera singer Nellie Melba. Escoffier often cooked for Melba at the Savoy Hotel in London where he was the chef in the late 1890’s and the two became good friends. One evening, Melba presented Escoffier with tickets to the production of the opera Lohengrin, which featured a swan shaped boat. To express his appreciation, both for the tickets and her performance, Escoffier crafted a dessert he called “Peach with a Swan” made of vanilla ice cream and fresh peaches inside a sculpted ice swan. He later added raspberry, as Chef at the Ritz Carlton, and dubbed it Peach Melba, in her honor.

Ghaya’s and Team Interpretation
Charred Peaches, Red Currant Coulis, Meringue, Vanilla-Lemongrass Chantilly @ghayaoliveira @danielboulud

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