Page "Savoy Hotel" Paragraph 33

The hotel has two well-known restaurants: the Grill Room ( usually known as the Savoy Grill ), on the north side of the building, with its entrance off the Strand, and the Savoy Restaurant ( sometimes known as the River Restaurant ), on the south side, overlooking the River Thames.

The grand River Restaurant, facing the Thames, has long been famous for its inventive chefs, beginning in 1890 with celebrity chef Auguste Escoffier.

Escoffier created many famous dishes at the Savoy.

In 1893 he invented the pêche Melba in honour of the Australian singer Nellie Melba, and in 1897, Melba toast.

Other Escoffier creations 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 ).

Another signature dish is the Omelette Arnold Bennett.