The History of Peach Melba

Peach Melba — the famed dessert of vanilla ice cream topped with sugary peaches and raspberry sauce — grew out of the friendship between Auguste Escoffier, a famous French chef, and Nellie Melba, an Australian opera singer. While in London performing as an operatic soprano, Nellie met Escoffier, who was incredibly influential and arguably the originator of French haute cuisine. He had already begun a tradition of naming many of his dishes after the rich and famous patrons of his restaurants. Escoffier himself claimed to have created the Peach Melba while Nellie was a guest at the Savoy Hotel in London, where he was the chef. According to the story, Nellie sent Escoffier tickets to her performance, and the following evening, Escoffier presented Nellie with a dessert of fresh peaches served over vanilla ice cream in a silver dish perched atop a swan carved from ice as a show of thanks. (The swan was a nod to the show, which featured a boat in the shape of a swan.) He first called the dish Pecheau Cygne, meaning "peach with a swan." However, when Escoffier opened the Ritz Carlton in London with César Ritz, he altered the dish by adding a topping of sweet raspberry puree and renamed it Pêche Melba, or Peach Melba in English. The dessert soon became a staple in many high-end restaurants and continues to be a favorite today.