Image: Photo by CVB, edited and cropped by Cart · CC BY-SA 4.0
Savoy Hotel menus
- Year
- 1890-
- Era
- 19th century
- Origin
- England · Europe
- Language
- English
- Category
- Menus/Ephemera
Menus issued by the Savoy Hotel, London, from around 1890 onward constitute one of the richest surviving records of grand hotel dining at the close of the nineteenth century. Those produced during the tenure of Auguste Escoffier in the kitchens, under the management of César Ritz, document the consolidation of classical French haute cuisine in Britain and preserve the dish names, menu structures, and occasion settings that defined a new international standard.
Cooking from this book
Pêche Melba
Signature dishNo dish is more closely bound to the Savoy than Pêche Melba, the dessert of poached peaches and raspberry coulis set upon vanilla ice cream that Auguste Escoffier devised in honour of the soprano Nellie Melba during her London engagements in the 1890s. The hotel's menus from the Escoffier era capture the moment when such creations entered the international vocabulary of dining, and they remain a vivid record of late Victorian luxury and culinary invention.
An editorial note on a dish associated with this book, written for The Coquinist. It is not a reproduction of the book's recipe.
