Vive la Vichyssoise!
French Club joined the Culinary Arts Club on Tuesday, 23 April 2013 to sample and discover the origins of this famous thick cold soup. Our second annual joint meeting got started with 8th grader Elissa Newton from CA club sharing the surprising US roots of this soup.
In the summer of 1917, when French Chef Louis Diat had been at New York’s Ritz-Carlton Hotel seven years, he reflected upon the potato and leek soup of his childhood which his mother and grandmother used to make, “ I recalled how during the summer my older brother and I used to cool it off by pouring in cold milk and how delicious it was. I resolved to make something of the sort for the patrons of the Ritz.”
And we are glad he did, although junior and French student Seth Mertz commented that personally, he would serve it warm. Well, as the French say, ‘Chacun a son gout!’ – each to his own taste!
All we can say is ‘Goutes-y!’ taste it!
Thanks to Mrs. Janet Thompson for all her work. She also prepared 2 large quiches with a unique crust that combined Ritz crackers (pourquoi pas!) and flour and lots of butter.