List of foods named after people

This is a list of foods that were named after people.

A

Dish	Named in honour of	Main ingredients	Notes
Poularde Adelina Patti	Adelina Patti	Chicken
Pâté de filets d'oie Adolphe Hardy	Adolphe-Marie Hardy	Goose liver	^[1]
Woodcock salmis Agnès Sorel	Agnès Sorel	Woodcock
Big Hearted Al candy bar	Al Smith	Candy bar
Fillet of Beef Prince Albert	Albert, Prince Consort	Beef
Poularde Albufera	Louis Gabriel Suchet	chicken
Albufera Sauce	Louis Gabriel Suchet	chicken
Alexandertorte	Alexander I of Russia
Gâteau Alexandra	Alexandra of Denmark	chocolate cake	^[2]
Consommé Alexandra	Alexandra of Denmark	Chicken in a consommé	^[2]
Lobster Duke Alexis	Grand Duke Alexei Alexandrovich of Russia	Lobster	^[1]
Fettuccine Alfredo	Alfredo di Lelio	Fettuccine, Parmesan, Butter
Consommé Princess Alice	Princess Alice, Countess of Athlone	Consommé with artichoke hearts and lettuce	^[3]
Sole Princess Alice	Princess Alice, Countess of Athlone	Sole	^[3]
Amundsen's Dessert	Roald Amundsen		^[4]
Omelette André Theuriet	André Theuriet	omelette, truffles & asparagus
Angela Burdett plum	Angela Burdett-Coutts	Plum variety
Pommes Anna	Anna Deslions	sliced potatoes casseroled in butter	^[5]
Omelette Arnold Bennett	Arnold Bennett	Omelette, haddock
Oreiller de la Belle Aurore	Claudine-Aurore Récamier	game birds, veal, pork, truffles, aspic, and much else	^[6]
Château Ausone wine	Ausonius	Bordeaux wine

B

Dish	Named in honour of	Main ingredients	Notes
Baco Noir	Maurice Baco	grape	^[7]
Baldwin apple	Loammi Baldwin	Apple variety	^[8]
Chicken Cardinal la Balue	Cardinal Jean la Balue (1421–1491) minister to Louis XI	Chicken, crayfish, and mashed potatoes
Bartlett pear	Enoch Bartlett	Pear variety	^[9]
Battenberg cake	The Princes of Battenberg family	colourful cake
Béarnaise sauce	Henry IV of France		^[10]
Béchamel sauce	Louis de Béchamel	Scalded milk and roux.
Bellini (cocktail)	Giovanni Bellini	Sparkling wine (e.g. Prosecco) and peach purée
Ham mousseline à la Belmont	August Belmont (1816–1890)	Ham
Eggs Benedict	Lemuel Benedict	Eggs, Bacon, Hollandaise sauce, English Muffin	^[11] or
Eggs Benedict	Commodore E.C. Benedict or Mrs LeGrand Benedict	Eggs, Bacon, Hollandaise sauce, English Muffin	^[1]
Eggs Benedict XVI	Pope Benedict XVI	Rye bread and sausage or sauerbraten replace the English muffins and bacon	^[12]
Eggs Berlioz	Hector Berlioz	, soft-boiled eggs, croustades, duchesse potatoes, and truffles and mushrooms in a Madeira sauce.
Beyti kebap	Beyti Güler	roasted lamb fillets wrapped in strips of lamb cutlet fat	.^[13]
Bibb lettuce	John B. Bibb	Lettuce variety	.^[14]
Oysters Bienville	Jean-Baptiste Le Moyne de Bienville (1680–1767)	baked oysters in a shrimp sauce	^[15]
Bing cherry	Ah Bing	Cherry variety	^[16]
Bismarck herring	Otto von Bismarck (1815–1898)	pickled herring	^[17]
Bismarcks		Berliner Pfannkuchen, so called in Canada and the US
Schlosskäse Bismarck		Type of cheese
Oeufs moulés Bizet	Georges Bizet	Eggs, tongue, artichoke hearts
Consommé Bizet	Georges Bizet
Sole Bolivar	Simón Bolívar South American revolutionary	Sole
Bonaparte's Ribs	Napoleon Bonaparte		^[18]
Boysenberry	Rudolph Boysen	loganberry/raspberry/blackberry cross
Brillat-Savarin cheese	Jean Anthelme Brillat-Savarin	Type of Cheese	^[19]
Consommé Brillat-Savarin		Chicken consommé, savoury pancakes
Croutes Brillat-Savarin		Calves' or lambs' sweetbreads
Oeufs en cocotte Brillat-Savarin		Eggs, noodles, asparagus
Flan Brillat-Savarin		Scrambled Eggs, truffles
Savarin cake		Flour, sugar, eggs, almonds
Timbale Brillat-Savarin		Brioche, macaroons, pears, crèmè pâtissière
Hot Brown	J. Graham Brown	Hot Sandwich
Parson Brown orange	Rev. Nathan L. Brown	Orange variety	^[20]
Burbank plum	Luther Burbank (1849–1926)	Plum variety	^[21]

C

Dish	Named in honour of	Main ingredients	Notes
Bloody Caesar cocktail	Julius Caesar	Created by Canadian bartender Walter Chell.
Caesar's mushroom	probably named for Julius Caesar	Mushroom of southern France	is also called the King of Mushrooms
Caesar potato	probably named for Julius Caesar
Caesar salad	Hotel Caesar in Tijuana		^[22]
Carpaccio	named for painter Vittore Carpaccio	Thinly sliced raw beef.	Carpaccio was known for using a red colour which looked like that of raw beef
Caruso sauce	Enrico Caruso
Galantine of pheasants Casimir Perier	Jean Casimir Perier	pheasant	Charles Ranhofer named these dishes after this French president.
Palmettes Casimir Perier	Jean Casimir Perier
Apple Charlotte	Queen Charlotte	fruit puree	a baked dessert
Charlotte Russe	Czar Alexander I	Bavarian cream, sponge cake fingers	An 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 Corday	Charlotte Corday (1768–1793),	ice cream	an ice cream dessert by Charles Ranhofer of Delmonico's
Chateaubriand	Vicomte François René de Chateaubriand (1768–1848)	Steak	a 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 cream	French pastry chef Chiboust	Cream filling	Invented by the French pastry chef Chiboust in Paris around 1846, for his Gâteau Saint-Honoré. The filling is also called Saint-Honoré cream.
Choron sauce	Alexandre Étienne Choron
Christian IX cheese	King Christian IX of Denmark (1818–1906)	Caraway-seeded semi-firm Danish cheese.
Chaudfroid of chicken Clara Morris	Clara Morris (1848–1925)	Chicken	Charles 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.
Clementines	Père Clément Rodier	Type of citrus fruit
Cleopatra Mandarin orange	presumably, Cleopatra VII (69–30 BC),	fruits
Cleopatra apple	presumably, Cleopatra VII (69–30 BC),	fruits
Peach pudding à la Cleveland	Grover Cleveland	Peaches	Charles 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 Clicquot	Barbe-Nicole Ponsardin	Champagne brand	Ponsardin was the widow (French: veuve) of François Clicquot.
Cobb Salad	Robert H. Cobb		Cobb 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 Columbus	Christopher Columbus	eggs ham, blood pudding and beef brains
Cox's Orange Pippin	Richard Cox (1777–1845)	Apple variety	Named after its developer in Buckinghamshire
Cumberland Sauce	Ernst August of Hanover, 3rd Duke of Cumberland	Sauce for game
Lady Curzon Soup	Lady Curzon, née Mary Victoria Leiter (1870–1906)	turtle soup with sherry	Allegedly, 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

Dish	Named in honour of	Main ingredients	Notes
Dartois	François-Victor-Armand Dartois (1780–1867)	Several versions of this pastry, some sweet, some savoury	Dartois was once very well-known author of French vaudeville plays
Shrimp DeJonghe	The DeJonghe Brothers	shrimp and garlic casserole	created at DeJonghe's Hotel, 1n early-20th-century Chicago, owned by brothers from Belgium.
Sirloin of beef à la de Lesseps	Ferdinand de Lesseps	Beef	Ranhofer 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 steak	Delmonico's Restaurant	Steak	Two of the many dishes named after the restaurant in the United States, or the brothers who owned it.
Lobster à la Delmonico	Delmonico's Restaurant	Lobster
Chicken Demidoff	Prince 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)	Veal	Two 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 Dickens	Charles Dickens (1812–1870)	Beetroot
Doboschtorte or Dobostorta	Josef 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 Barry	Madame du Barry	Cauliflower, potato, consommé, cream	Several dishes cauliflower based dishes arenamed for her. It was said to be a reference to her elaborate powdered wigs.
Salade Du Barry	Madame du Barry	Cauliflower, radishes
Sole Dubois	Urbain Dubois 19th-century French chef	Sole	(see Veal Prince Orloff)
Sole Dugléré	Adolphe 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 Dumas	Alexandre Dumas, père	Various salads	Apparently a favourite of Charles Ranhofer
Mushrooms à la Dumas
Stewed Woodcock à la Dumas
Timbale à la Dumas
Duxelles	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

1 2 3 Created by Charles Ranhofer
↑ Soup, sole, chicken, quail, and various meat dishes are also named after her.
↑ Created by Escoffier
↑ Created by his friends not long before he died in an Arctic plane crash
↑ Created by Adolphe Dugléré at his Café Anglais. "Potatoes Annette" is a version of Potatoes Anna, with the potatoes julienned instead of in rounds
↑ 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.
↑ Hybrid grape, named after its breeder
↑ Found 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
↑ Accidentally renaming of the English Williams pear by Massachusetts nurseryman Bartlett. Williams was a 17th-century English horticulturist.
↑ But often thought to indicate the region of Béarn
↑ Oscar Tschirky at the Waldorf-Astoria
↑ "Eggs Benedict XVI". Archived from the original on 2006-02-13. Retrieved 2011-02-12.
↑ "Three Renowned Turkish Restaurants: Beyti Meat Restaurant". Skylife - Turkish Airlines Magazine (12): 1–4. 2000.
↑ Named after a mid-19th-century amateur horticulturist of Frankfort, Kentucky
↑ A New Orleans dish was named for French governor of Louisiana and founder of New Orleans (1718).
↑ Developed around 1875 bySeth Luelling (or Lewelling), an Oregon horticulturist. Named after his Manchurian foreman Bing
↑ The 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.
↑ an early-19th-century English sweet
↑ Brillat-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 him
↑ Brown 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 was an American horticulturist, who bred many new varieties of plants, including this and the Russet Burbank potato.
↑ Caesar Cardini (1896–1956) or one of his associates created this salad at the restaurant he owned

[Ranhofer-1] 1 2 3 Created by Charles Ranhofer

[2] Soup, sole, chicken, quail, and various meat dishes are also named after her.

[Escoffier-3] Created by Escoffier

[4] Created by his friends not long before he died in an Arctic plane crash

[5] Created by Adolphe Dugléré at his Café Anglais. "Potatoes Annette" is a version of Potatoes Anna, with the potatoes julienned instead of in rounds

[6] 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.

[7] Hybrid grape, named after its breeder

[8] Found 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

[9] Accidentally renaming of the English Williams pear by Massachusetts nurseryman Bartlett. Williams was a 17th-century English horticulturist.

[10] But often thought to indicate the region of Béarn

[11] Oscar Tschirky at the Waldorf-Astoria

[12] "Eggs Benedict XVI". Archived from the original on 2006-02-13. Retrieved 2011-02-12.

[skylife-13] "Three Renowned Turkish Restaurants: Beyti Meat Restaurant". Skylife - Turkish Airlines Magazine (12): 1–4. 2000.

[14] Named after a mid-19th-century amateur horticulturist of Frankfort, Kentucky

[15] A New Orleans dish was named for French governor of Louisiana and founder of New Orleans (1718).

[16] Developed around 1875 bySeth Luelling (or Lewelling), an Oregon horticulturist. Named after his Manchurian foreman Bing

[17] The 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.

[18] rly-19th-century English sweet

[19] Brillat-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 him

[20] Brown 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.

[21] Burbank was an American horticulturist, who bred many new varieties of plants, including this and the Russet Burbank potato.

[22] Caesar Cardini (1896–1956) or one of his associates created this salad at the restaurant he owned

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