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At some stage in our lives, possibly in the 60's and 70's we came across the dessert known as Pear Belle-Helene but what is not commonly known is that the term, Belle-Helene was taken from an operetta by Offenbach around the 1860's to describe a number of dishes such as tournedos which are garnished with straw potaoes, artichoke hearts with bearnaise sc, and watercress. Also a chicken dish with asparagus tips and truffle. Meat roasts 'Belle-Helene' are garnished with tomatoes, peas, carrots and potato croquettes but it is the pear dessert that we most associate with the term.
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