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👨🍳Did you know? We owe our most popular French desserts to the great chef Auguste Escoffier... and to his love of women. Poire Belle-Hélène, for example, is a tribute to the main character in Offenbach's opéra-bouffe; Pêche Melba to the Australian singer known by the pseudonym Dame Nellie Melba. There are Sarah Bernhardt Fraises, of course, but also the Coupe Blanche d'Antigny, the famous demi-mondaine of the Second Empire who inspired Émile Zola's character Nana. In London, Escoffier served the Prince of Wales an exquisite dish of crêpes, which he offered to dedicate to him, to which the future Edward VII replied: "Not at all, I'm not worthy. We will name this wonderful thing after the young person who is with me", and so the Crêpes Suzette were named after actress Suzanne Reichenberg. One must also say that the chef was gifted with a keen sense of "marketing" ahead of his time: he quickly realized that dedicating his creations to celebrities would earn him the ear of the press!
About L'Institut Bernardaud:
Because the French art of living is the envy of the world, what better way than with porcelain to introduce you to the teeming world of the table... Contribute with L'Institut Bernardaud to reenchanting this convivial and so precious moment of the meal by following our various workshops and conferences. A program with a creative approach and open to the world to live an exciting adventure at the crossroads of gastronomy, art, history or decoration.
