A classic of French bistro menus, poires belle Hélène is a dessert of sweet and gently spiced poached pears served with vanilla ice cream and draped under a glossy sheet of warm chocolate sauce. It plays the part of an elegant and indulgent dessert, yet it’s incredibly simple to make.
The invention of the dessert is attributed to the esteemed French chef Auguste Escoffier, who was working at Parisian restaurant Le Petit Moulin Rouge in 1865. In December 1864, Jacques Offenbach’s Opéra bouffe “La Belle Hélène”—a musical parody of Helen’s elopement to Paris, which started the Trojan War—premiered in Paris Montmartre’s Théâtre des Variétés. The show of frenzied songs and flamboyant costumes was very successful and ran in Paris for more than 500 performances until 1866.
