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Louis Diat

(1885-1957)

Louis Diat was a brilliant French chef who worked at the Ritz Hotels in Paris and London.  When Cesar Ritz opened the new Ritz-Carlton in New York he sent Diat to be the Chef de Cuisines at the new hotel. While there, Diat created 'crème vichyssoise glacée' a potato leek soup.
But in summer, when the soup seemed to be too hot, we asked for milk with which to cool it. Many years later, it was this memory which gave me the inspiration to make the soup which I have named Creme Vichyssoise.”

Diat wrote several cookbooks, including 'French Country Cooking for Americans' and 'Cooking a la Ritz'.

 

 

WHO’S WHO IN THE WORLD OF FOOD

Who's Who: 'D - E - F'       d’Arabian, Melissa       Davis, Adelle       Deen, Paula       Degouy, Louis P.       Delessert, Benjamin       Delmonico, Lorenzo       Demeter       Dewar, Sir James       Dewar, James A.       Diat, Louis       Dornenburg, Andrew       Duglere, Adolphe       Durand, Peter       Equaras, Chef Louis       Ehler, Gladys & Edward       Elsie The Cow       Escoffier, Georges Auguste       Farmer, Fannie       Favart, Charles-Simon       Feau, David       Fisher, M.F.K.       Fitzpatrick, Pamela       Fletcher, Horace       Florence, Tyler       Fornal, Justin (Baron Ambrosia)       Foyot, M.       Franey, Pierre       French, George & Robert

 

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