“La belle Hélène” is an opera
In 1864, a whole series of “Belle Hélène” dishes were born, because La Belle Hélène is the fashionable opera. A work by Offenbach which recounts the Trojan War for you to make it short. An excerpt here (the melody of kings, the best known is at 1’11”)
And all the chefs go with their idea
It’s a hit in Paris in the year 1864 and it inspires chefs who give the name Belle Hélène to a whole series of dishes that have nothing to do with the thing, but the marketing is already wreaking havoc. You can therefore enjoy Belle Hélène poultry Supremes, sautéed chicken breasts mounted on asparagus tips with a little truffle, or even the Belle Hélène grilled tournedos with straw potatoes, artichoke bottom watercress and lots of béarnaise , we also tasted Belle Hélène sole fillets or Belle Hélène stew.
– By Draner — Gallica, Public Domain, https://commons.wikimedia.org/w/index.php?
And a recipe that has become a classic of French gastronomy.
We are not very sure because there is a part of legend, but the one who amazes everyone is the great chef Auguste Escoffier, one of the best French chefs of all time who has the idea of the Pear Belle Hélène. And the chef to dedicate it to the interpreter of Hélène in La Belle Hélène, a certain Hortense Schneider. Nothing better than a beautiful Hélène pear with good pears soaked in lemon juice, placed on scoops of whipped cream ice cream, sprinkled with grilled almonds and above all covered with a delicious chocolate cream…!
French cuisine is a few legendary recipes, like the Belle Hélène pear, but above all a lot of heart.