The Savoy Hotel: 124th Anniversary
Quote of the Day: “Success is the sum of a lot of small things done correctly.” Auguste Escoffier
The Savoy Hotel
The famous Savoy Hotel in London opened on this date in 1889. The legendary hotelier Cesar Ritz was the mastermind behind this project. After managing the Grand Hotel’s in Monte Carlo and Lucerne, Switzerland, he partnered with Auguste Escoffier at the Savoy and Carlton Hotels in London. His name is synonymous with luxury when it comes to hotels while his partner Escoffier was known as the Emperor of the World’s Kitchens, a title conferred on him by Emperor William II who said, “I am the Emperor of Germany, but you are the Emperor of Chefs.”
The Savoy Hotel still exudes the opulence and grandeur today as it did in the late 19th century. In remembrance of days past, the current chef at The Savoy River Restaurant offers a Tribute to Auguste Escoffier Menu for the bargain price of £72.50 which includes Peach Melba as one of its offerings.This famous dessert was named after Dame Nellie Melba a famous opera singer who frequented the hotel.
If you’ve never had Peach Melba, here is a quick and easy recipe from The Complete Family Cookbook.
1- 10 oz package frozen raspberries
1/3 cup current jelly
1/8 teaspoon salt
1 ½ teaspoons corn starch
3 – Large peaches, peel and halved
1 quart – vanilla ice cream
1) Thaw berries and puree in food processor
2) Combine pureed berries, jelly and salt and medium sauce pan; bring to a boil stirring constantly until jelly is melted.
3) In a cup, combine corn starch and one tablespoon water. Stir into jelly mixture. Cook until slightly thickened.
4) Allow to cool.
5) Put one peach half rounded side up in sherbet glasses. Cover with ice cream and top with Melba Sauce. Serves 6
If you want to cheat even more than this, most grocery stores carry Roland® Melba Raspberry Sauce. So, all you have to do is plop down your peach, top with ice cream and serve with Melba Raspberry Sauce.
On the other hand, on your next trip to London sample Chef James Pare’s version at The Savoy’s River Restaurant while staying at this grand establishment.
Chef TJ & CJ
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