ISSUE 73, 20TH-CENTURY CREATIONS, Part 3: Chef Louis Diat Perfects Vichyssoise.
Chef Louis Diat Perfects Vicyssoise
From opening day in 1910 to closing day in 1951, Louis Diat ruled as the chef de cuisine of the Ritz Carlton in New York City. There in 1917 he popularized vichyssoise, the creamy glacee made of leeks and potatoes that became a twentieth century menu staple in American restaurants. His contributions to hotel cuisine …