Brasserie Georges
+33 4 72 56 54 54
https://goo.gl/maps/FmMx2BmHyWjj9HLRA

Brasserie Georges +33 4 72 56 54 54 https://goo.gl/maps/FmMx2BmHyWjj9HLRA

The name "baked Alaska" was supposedly coined at Antoine's, a restaurant in New Orleans, Louisiana, US, by its chef de cuisine Antoine Alciatore in 1867 to honor the acquisition by the United States of Alaska from the Russian Empire on March 10 that year.

The dish is also known as an omelette à la norvégienne, or "Norwegian omelette", which similarly refers to the cold climate of Norway.  
Indeed, during the Paris World's fair in 1867, the chef of the Grand Hôtel decided to create a "scientific dessert" by using Benjamin Thompson's discovery of the low thermal conductivity of egg whites. 

Thompson lived in Bavaria at the time of his discovery, and as the chef thought Bavaria was in Norway, he decided to name the dish "Norwegian omelette".

The name "baked Alaska" was supposedly coined at Antoine's, a restaurant in New Orleans, Louisiana, US, by its chef de cuisine Antoine Alciatore in 1867 to honor the acquisition by the United States of Alaska from the Russian Empire on March 10 that year.  The dish is also known as an omelette à la norvégienne, or "Norwegian omelette", which similarly refers to the cold climate of Norway.   Indeed, during the Paris World's fair in 1867, the chef of the Grand Hôtel decided to create a "scientific dessert" by using Benjamin Thompson's discovery of the low thermal conductivity of egg whites.   Thompson lived in Bavaria at the time of his discovery, and as the chef thought Bavaria was in Norway, he decided to name the dish "Norwegian omelette".

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