Chez Philippe

10/09/2026

Fig season is here! We’re using fig leafs to infuse this vanilla ice cream.

Fig leaf and vanilla ice cream, brown butter cake, fig jam, orange caramel.

09/26/2026

A life-long Memphian experiences the Peabody Hotel's top fine dining restaurant Chez Philippe, celebrating its 45th year, for the first time. See link below ⬇️

📸 Brian Strickland

09/26/2026

On Sept. 17, food writer Brian Strickland sat down for what might be the city's standard-bearer of fine dining, a legendary destination quietly preparing to celebrate its 45th anniversary in January 2027.

Read more: bit.ly/3TKX2UX

📸: Brian Strickland / The Commercial Appeal

09/17/2026

The Pembroke Club - Where Southern hospitality takes flight and meets up with culinary artistry. During the Duckmaster Meet and Greet - these Five ducks made of butter, admired by a future Duckmaster, was absolutely a moment worth savoring. 🦆 🦆 🦆

09/13/2026

Your Sunday plans just poured themselves. 🥂 Gather your brunch bunch and head to Capriccio Grill for Sunday Brunch—because Sundays are simply better with mimosas, delicious bites and nowhere else to be.

Your table is waiting.

09/04/2026

Last night, we celebrated the 157th anniversary of The Peabody Memphis. Dr. James Downing, MD - St. Jude Children’s Research Hospital - was inDUCKted into the Duckwalk Hall of Fame and was the Honorary Duckmaster. Here is a sneak peek 👀 of our photos!!

On a special note, the Memphis Symphony’s Big Band group played a series of music that was written especially for the Peabody Memphis. Always a special treat to hear.

08/26/2026

🦆 A Day for the Original Duckmaster🦆

Today, August 26, we’re celebrating Edward Pembroke Day—officially proclaimed by the City of Memphis in 1994.

But who was Edward Pembroke? He was the original Peabody Duckmaster and the man responsible for turning "a few ducks" into one of Memphis’ most iconic traditions.

When Mr. Pembroke arrived at The Peabody Memphis in 1940, he had previously worked as an exotic animal trainer with the Ringling Bros. and Barnum & Bailey Circus. He personally trained them the "Peabody Duck March" and to walk down a red carpet to John Philip Sousa’s “King Cotton March.”

Mr. Pembroke served as Duckmaster for an incredible 50+ years, making his mark on The Peabody, Memphis and generations of duck lovers along the way.

Edward D. Pembroke
1909–1994

Today, we tip our hats—and maybe a few feathers—to the man who started it all.

08/22/2026

Chez Philippe has once again been voted among the top hotel restaurants in the country in a poll conducted by USA TODAY.

Read more: bit.ly/4qtnFd7

📸: Chris Day / The Commercial Appeal

08/20/2026

*Plot Twist* The Peabody Ducks were never supposed to stay. What started in 1933 as the ultimate prank - played by General Manager Frank Schutt - turned into one of Memphis’ most unique traditions.

More than 90 years later, our feathered celebrities are still taking a daily dip in the Grand Lobby fountain.

It's safe to say, this prank really took flight. 🦆

08/17/2026

08/14/2026

Opening snacks set the tone. Contrasting flavor combinations showcasing seasonal products.

📸 Senpai Kai

08/13/2026

Caviar buerre blanc underneath a perfect sablefish.

08/13/2026

Caviar buerre blanc underneath sablefish.
Bright and deep.

08/08/2026

Details ✅

08/01/2026

Rich and buttery, a little smokey. Caviar cornete canapés are a surprise for all guests ordering the tasting menu.

07/30/2026

Foraged chanterelles, local grown lettuce, and coal kissed strip. On the tasting for the duration of chanterelle season.

07/26/2026

PEAK 🍅 season here in the south. We use exclusively Jackson Road Farm tomato varieties for this dish.

07/25/2026

Strawberry shortcake leaving the menu soon.
Shout out to our favorite local orchard. Jones Orchard