Vichyssoise is a French potato and leek soup. It is usually served cold The soup can also be served hot. Regardless of the serving temperature, the vichyssoise should be passed and garnished with chives. The dish was probably invented in 1917 by Louis Diat, who was a chef in New York. 4 servings 2 kg...
On the road – Cannes at Easter
Cannes
Richard Juhlin
Easter Holliday & Richard Juhlin’s went to Cannes. [read the full champagne story] I love Easter. It certainly has almost only the eggs as its
