Vichyssoise, Melba Toast

Among the greatest appetizers, are the soups. Served cold or hot, the Vichyssoise belongs to this category. It was invented by Louis Diat, head chef at the Hotel Ritz-Carlton in 1917… working on new menu items, he recalled his mother's soup. Interestingly enough, Julia Child's absolute favorite soup was vichyssoise. Here is an upscaled version inspired by Chef Frédéric Anton, MOF and three stars at the Guide Michelin.

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