Some like it cold, some steaming warm, but however you eat it this French dish is a favorite among North Americans and Europeans alike.
Vichyssoise is a viscous soup produced by pureeing down leeks, potatoes, and onions then adding chicken stock and cream - topped with chives occasionally. People are not sure how it first originated, but a City of New York chef, Louis Diat, gave it its name. There was a town near his old home in Montmarault called Vichy, and since he based the dish off what he and his brother used to eat growing up the title seemed fitting. Being such a simple and cozy dish, it's no wonder everyone appears to have their own personal version of it. It's highly suggested you try vichyssoise in multiple parts of France to taste the many differences.
A few other dishes you should try in separate areas are these next simple and simply delicious few.
Tuna Nicoise - One of the best things I've cooked recently; David Singleton; February 10, 2011.
A good appetizer is Salad Nicoise, a dish centered on fresh tuna and light vegies. The tuna is typically placed atop a bed of anchovies, eggs hard-boiled, tomatoes, and Nicoise olives - often leaving out any hot, or cooked, vegetables. The lightness of the cool vegies with the creamy fatty tuna and eggs blends well the tangy sweet olives. Pair that alongside white or pink wines (or sparkling cider for non-drinkers) and you've got a wonderful meal starter.
Duck Confit - Creamy White Beans, Cranberry Compote; Chris Tank; December 19, 2010.
Moving on to entrees, ask for Confit de Canard (duck). Duck is already a fatty fowl, so its natural sodium mixed with the confit process of cooking in oil and sweet water makes for an entertaining circus on your palette - especially after the meat's fully been cured in a dark and cool place. Most times, the duck is heavily spiced and very slowly recooked, after curing, in its natural fats for hours (like, almost half the day). After separating it from the fat, the duck is then placed with vegies (most often cooked) and seasoned lightly with herbs like garlic. It's a heavy dish just perfect for the main focus of your meal.
White chocolate crème brulee, Gabriel's, Sandy, Bedfordshire; Still Flaming; Orangeaurochs; October 11, 2008.
Finally, dessert. Who can say no to a nice Crème Brulee? It's similar to flan with caramel topped on a base of custard in pretty much any fruit, spice, or nut you can think up. Since the caramel must be burnt (hence the name brulee) shortly before serving, you can be sure it will come to you fresh and deliciously warm. Chefs, however, deal the caramel topping usually in one of two ways: preparing the caramel beforehand, then heating at the last moment; or making the caramel on the spot with sugar and a heat source - most often a torch.
The next time, or first time (since you'll be back), you travel to France, fill up on vichyssoise and these other dishes from coast to inland to boarder until you find the perfect ones...it wouldn't be a worthwhile experience otherwise.
This article is copyrighted by Travelers Today, the travel news leader
