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    Why did a determined group of chefs try to change the name of the popular soup Vichyssoise during the Second World War?

    Question #97227. Asked by BRY2K. (Jul 04 08 4:17 AM)


    gentlegiant17

    		During World War II some patriotic chefs tried to change the name to "Creme Gauloise Glacee" because in 1940 a government collaborating with the Nazis was set up in the French town of Vichy.

    http://members.cox.net/jjschnebel/vichysoi.html

    Jul 04 08, 7:10 AM
    sequoianoir

    		Vichyssoise is thought of as French food, but it's actually an American creation.

    It was invented in New York City in 1917 by a chef named Louis Diat (1885-1957) at the Ritz-Carlton Hotel at Madison and 46th Streets (now demolished).

    Diat, admittedly, was born in Vichy, France, where hot potato and leek soup was a traditional recipe. He added cream to the soup and served it cold at the opening of the Ritz-Carlton Hotel's rooftop garden. He called it Crème Vichyssoise Glacée.

    There was a movement to rename the soup to Crème Gauloise Glacée during WWII, when the French capitulated and a Nazi government was set up in Vichy, but it didn't really take hold.

    http://www.practicallyedible.com/edible.nsf/encyclopaedia!openframeset&frame=Right&Src=/edible.nsf/pages/vichyssoise!opendocument

    Jul 04 08, 7:57 AM

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