On Tue, 7 Aug 2007 08:05:40 +0200, "Pandora" <mirybranca@alice.it>
wrote:

>
><djs0302@aol.com> ha scritto nel messaggio
>news:1186444522.893177.98120@m37g2000prh.googlegroups.com...
>> There is this one chef I work with who swears up and down that
>> vichyssoise is a fish stew. Everyone else, including myself, says
>> it's a potato and leek soup served cold. I suggested he might be
>> thinking of bouillbaisse but he swears that vichyssoise is a fish
>> stew, at least to a French person it is.

>You are right. Vichissoise it's a soup with potatoes and leeks.
>Bouillabaisse it's a marsigliese fish soup.
>I have never heard of a vichissoise with fish.

Not only that, it is American, invented by a Louis Diat back in 1917.
He was a chef at the Ritz Carlton in NYC, and based it on his memories
of potato and leek soup.


Christine