The dish that changed something · 1893
Peach Melba
Auguste Escoffier · 1846–1935 · Savoy and Carlton hotels, London
Poached peach, raspberry purée, vanilla ice cream, and nothing hidden. Written at the Savoy for the singer Nellie Melba, it set the pattern for the named dessert built from three things that are allowed to taste of themselves.
Why it works
The raspberry's acidity cuts the sugar of the poached peach, the vanilla sits under both as a bridge, and the cold of the ice cream stops the whole thing cloying. Three elements, one job each.