The hotel has two well-known restaurants: the Grill Room (usually known as the Savoy Grill), on the north side of the building, with its entrance off the Strand, and the Savoy Restaurant (formerly known as the River Restaurant, now named Kaspars), on the south side, overlooking the River Thames. The latter has long been famous for its inventive chefs, beginning in 1890, with the celebrity chef Auguste Escoffier. Escoffier created many famous dishes at the Savoy. In 1893, he invented the "pêche Melba" in honour of the Australian singer Nellie Melba, and in 1897, Melba toast. Other Escoffier creations were "bombe Néro" (a flaming ice), "fraises à la Sarah Bernhardt" (strawberries with pineapple and Curaçao sorbet), "baisers de Vierge" (meringue with vanilla cream and crystallised white rose and violet petals) and "suprêmes de volailles Jeannette" (jellied chicken breasts with foie gras). Another signature dish is the Omelette Arnold Bennett, created by the chef Jean Baptiste Virlogeux.