List of foods named after people

This is a list of foods that were named after people.
A
DishNamed in honour ofMain ingredientsNotesPoularde Adelina PattiAdelina PattiChickenPâté de filets d'oie Adolphe HardyAdolphe-Marie HardyGoose liver Created by Charles RanhoferWoodcock salmis Agnès SorelAgnès SorelWoodcockBig Hearted Al candy barAl SmithCandy barFillet of Beef Prince AlbertAlbert, Prince ConsortBeefPoularde AlbuferaLouis Gabriel SuchetchickenAlbufera SauceAlexandertorteAlexander I of Russia Gâteau AlexandraAlexandra of Denmarkchocolate cakeSoup, sole, chicken, quail, and various meat dishes  are also named after her.Consommé AlexandraChicken in a consomméLobster Duke AlexisGrand Duke Alexei Alexandrovich of RussiaLobsterFettuccine AlfredoAlfredo di LelioFettuccine, Parmesan, ButterConsommé Princess AlicePrincess Alice, Countess of AthloneConsommé with artichoke hearts and lettuceCreated by EscoffierSole Princess AliceSoleAmundsen's DessertRoald Amundsen Created by his friends not long before he died in an Arctic plane crashOmelette André TheurietAndré Theuriet omelette, truffles & asparagusAngela Burdett plumAngela Burdett-CouttsPlum varietyPommes AnnaAnna Deslionssliced potatoes casseroled in butterCreated by Adolphe Dugléré at his Café Anglais. "Potatoes Annette" is a version of Potatoes Anna, with the potatoes julienned instead of in roundsOmelette Arnold BennettArnold BennettOmelette, haddock Oreiller de la Belle AuroreClaudine-Aurore Récamiergame birds, veal, pork, truffles, aspic, and much else The mother of Jean Anthelme Brillat-Savarin also has a lobster dish named after her but this elaborate game pie was one of her son's favorite dishes.Château Ausone wineAusoniusBordeaux wine

B
DishNamed in honour ofMain ingredientsNotesBaco NoirMaurice BacograpeHybrid grape, named after its breederBaldwin appleLoammi BaldwinApple varietyFound by Baldwin, a commander of militia at the Battle of Lexington, while working as a surveyor and engineer on the Middlesex Canal in Massachusetts between 1784 and 1793 Chicken Cardinal la Balue  Cardinal Jean la Balue (1421–1491) minister to Louis XIChicken, crayfish, and mashed potatoesBartlett pear Enoch BartlettPear varietyAccidentally renaming of the  English Williams pear by Massachusetts nurseryman Bartlett.   Williams was a 17th-century English horticulturist.Battenberg cakeThe Princes of Battenberg family colourful cakeBéarnaise sauce Henry IV of France But often thought to indicate the region of Béarn Béchamel sauce  Louis de BéchamelScalded milk and roux. Bellini (cocktail)  Giovanni BelliniSparkling wine (e.g. Prosecco) and peach purée Ham mousseline à la BelmontAugust Belmont (1816–1890)Ham Eggs BenedictLemuel BenedictEggs, Bacon, Hollandaise sauce, English MuffinOscar Tschirky at the Waldorf-Astoria orCommodore E.C. Benedict orMrs LeGrand BenedictEggs Benedict XVIPope Benedict XVIRye bread and sausage or sauerbraten replace the English muffins and bacon  Eggs BerliozHector Berlioz, soft-boiled eggs, croustades, duchesse potatoes, and truffles and mushrooms in a Madeira sauce.Beyti kebapBeyti Gülerroasted lamb fillets wrapped in strips of lamb cutlet fat .Bibb lettuceJohn B. BibbLettuce variety.Named after a mid-19th-century amateur horticulturist of Frankfort, KentuckyOysters Bienville Jean-Baptiste Le Moyne de Bienville (1680–1767)  baked oysters in a shrimp sauceA New Orleans dish was named for French governor of Louisiana and founder of New Orleans (1718).Bing cherryAh Bing Cherry variety  Developed around 1875 bySeth Luelling (or Lewelling), an Oregon horticulturist.  Named after his Manchurian foreman BingBismarck herringOtto von Bismarck (1815–1898) pickled herringThe first Chancellor of the German Empire.  This is just a few of the many foods named after him.  The Black Velvet Cocktail is also sometime called a Bismarck.BismarcksBerliner Pfannkuchen, so called in Canada and the USSchlosskäse BismarckType of cheeseOeufs moulés BizetGeorges BizetEggs, tongue, artichoke heartsConsommé BizetSole Bolivar Simón BolívarSouth American revolutionarySoleBonaparte's Ribs Napoleon Bonaparte  an early-19th-century English sweetBoysenberryRudolph Boysen loganberry/raspberry/blackberry crossBrillat-Savarin cheeseJean Anthelme Brillat-SavarinType of CheeseBrillat-Savarin was author of The Physiology of Taste, in which he spoke about cuisine as a science. These are only a few of the dishes named after himConsommé Brillat-SavarinChicken consommé, savoury pancakesCroutes Brillat-SavarinCalves' or lambs' sweetbreadsOeufs en cocotte Brillat-SavarinEggs, noodles, asparagusFlan Brillat-SavarinScrambled Eggs, trufflesSavarin cakeFlour, sugar, eggs, almondsTimbale Brillat-SavarinBrioche, macaroons, pears, crèmè pâtissièreHot BrownJ. Graham BrownHot SandwichParson Brown orangeRev. Nathan L. BrownOrange varietyBrown was a 19th-century Florida minister and orange grower who, developed what was to become the leading commercial orange of the time in the U.S.Burbank plumLuther Burbank (1849–1926)Plum varietyBurbank was an American horticulturist, who bred many new varieties of plants, including this and the Russet Burbank potato.

 C 
DishNamed in honour ofMain ingredientsNotesBloody Caesar cocktailJulius CaesarCreated by Canadian bartender Walter Chell.Caesar's mushroomprobably named for Julius CaesarMushroom of southern Franceis also called the King of MushroomsCaesar potato Caesar saladHotel Caesar in Tijuana Caesar Cardini (1896–1956) or one of his associates created this salad at the restaurant he ownedCarpaccionamed for painter Vittore CarpaccioThinly sliced raw beef. Carpaccio was known for using a red colour which looked like that of raw beefCaruso sauceEnrico Caruso Galantine of pheasants Casimir PerierJean Casimir PerierpheasantCharles Ranhofer named these dishes after this French president.Palmettes Casimir PerierApple CharlotteQueen Charlottefruit pureea baked dessertCharlotte RusseCzar Alexander I Bavarian cream, sponge cake fingersAn uncooked dish, renamed in honour of Marie-Antoine Carême's employer ("Russe" being the French equivalent of the adjective, "Russian") in the Second Empire. Carême called his creation Charlotte à la parisienne.Charlotte CordayCharlotte Corday (1768–1793), ice cream  an ice cream dessert by Charles Ranhofer of Delmonico'sChateaubriandVicomte François René de Chateaubriand (1768–1848)Steaka cut and a recipe named for Chateaubriand, by his chef Montinireil.  Probably around 1822 while he was ambassador to England. There is also a kidney dish named for him.Chiboust creamFrench pastry chef ChiboustCream fillingInvented by the French pastry chef Chiboust in Paris around 1846, for his Gâteau Saint-Honoré. The filling is also called Saint-Honoré cream.Choron sauceAlexandre Étienne ChoronChristian IX cheeseKing Christian IX of Denmark (1818–1906)Caraway-seeded semi-firm Danish cheese.Chaudfroid of chicken Clara MorrisClara Morris (1848–1925)ChickenCharles Ranhofer named this dish for the popular 19th-century American actress. When the taste in drama changed in the 1890s and she turned to writing.ClementinesPère Clément RodierType of citrus fruitCleopatra Mandarin orangepresumably, Cleopatra VII (69–30 BC),fruitsCleopatra applePeach pudding à la ClevelandGrover ClevelandPeachesCharles Ranhofer seemed to feel presidents deserved desserts named after them, like Escoffier did ladies, even if Cleveland was reputed to not much like French food.Veuve ClicquotBarbe-Nicole PonsardinChampagne brandPonsardin was the widow () of François Clicquot.Cobb SaladRobert H. CobbCobb owned the Hollywood Brown Derby restaurant, and is said to have invented this as a late-night snack for himself in 1936–1937.Scrambled eggs à la ColumbusChristopher Columbuseggs ham, blood pudding and beef brainsCox's Orange PippinRichard Cox (1777–1845)Apple varietyNamed after its developer in BuckinghamshireCumberland SauceErnst August of Hanover, 3rd Duke of CumberlandSauce for gameLady Curzon SoupLady Curzon, née Mary Victoria Leiter (1870–1906)turtle soup with sherryAllegedly, she directed the inclusion of sherry when a teetotalling guest prevented the usual serving of alcohol at a dinner, around 1905. Lady Curzon was the daughter of Chicago businessman Levi Z. Leiter, who co-founded the original department store now called Marshall Field.

D
DishNamed in honour ofMain ingredientsNotesDartoisFrançois-Victor-Armand Dartois (1780–1867)Several versions of this pastry, some sweet, some savouryDartois was once very well-known author of French vaudeville playsShrimp DeJongheThe DeJonghe Brothersshrimp and garlic casserole created at DeJonghe's Hotel, 1n early-20th-century Chicago, owned by brothers from Belgium.Sirloin of beef à la de LessepsFerdinand de LessepsBeefRanhofer named this beef dish after de Lessep, following a dinner in his honour.  A banana dessert from the same dinner was afterward termed "à la Panama." ,probably well before de Lesseps' 1889 bankruptcy scandal.Delmonico steakDelmonico's RestaurantSteakTwo of the many dishes named after the restaurant in the United States, or the brothers who owned it.Lobster à la DelmonicoLobsterChicken DemidoffPrince Anatole Demidoff (1813–1870) Chicken, elaboratedly stuffed, smothered, tied up and garnished  There are two chicken dishes named after him, and the Demidoff name is also applied to dishes of rissoles and red snapper.Veal pie à la Dickens Charles Dickens (1812–1870)  VealTwo dishes from Delmonico’s menu, probably from around the time Dickens was making his second visit to New York in 1867.Beet fritters à la DickensBeetrootDoboschtorte or DobostortaJosef Dobos  multi-layered chocolate torte Created by Josef Dobos, a well-known Hungarian pastry chef, in Budapest or Vienna.Dongpo's pork Su Dongpo (1037–1101), poet squares of pork, half lean meat and half fat, pan-fried then braised. Potage à la Du BarryMadame du BarryCauliflower, potato, consommé, creamSeveral dishes cauliflower based dishes arenamed for her.  It was said to be a reference to her elaborate powdered wigs.Salade Du BarryCauliflower, radishesSole Dubois Urbain Dubois 19th-century French chef Sole  (see Veal Prince Orloff)Sole DugléréAdolphe Dugléré (1805–1884)Sole Dugléré, started as a student of Antonin Carême, when he became head chef at the famed Café Anglais in Paris in 1866, he began creating and naming many well-known dishes. Several fish dishes bear his own name.Salad à la DumasAlexandre Dumas, pèreVarious salads Apparently a favourite ofCharles RanhoferMushrooms à la DumasStewed Woodcock à la DumasTimbale à la DumasDuxelles Nicolas Chalon du Blé, marquis d'Uxelles  a mushroom-based sauce or garnish D’Uxelles employed French chef François Pierre La Varenne (1615–1678), who created the dish. A variety of dishes use this name.

References

*

named after people