Vichyssoise
| Vichyssoise | |
|---|---|
 Vichyssoise saldaz beteriko platerak. | |
| Jatorrizko herrialdea |  Frantzia AEB |
| Osagaiak | porru, tipula, patata eta esnegain |
| Antzeko janariak | Porrusalda |
Vichyssoise (NAF: [vi.ʃi.swaz]) porru, tipula, patata eta esnegainez prestatutako plater bat da. Frantziako gastronomian ohiko platera da.[1]
Vichyssoiseren jatorria zalantzazkoa da eta badaude frantsesa eta estatubatuarra dela esaten dutenak.[2] Edonola ere, Louis Diatek, Lehen Mundu Gerra garaian New Yorkeko Ritz-Carltonean chef zena, ospetsu bilakatu zuen mundu osoan.[3]
Erreferentziak
- ↑ Vichyssoisen errezeta. Aiurri.com
- ↑ Recetas con historia
- ↑ Hellman, Geoffrey T.. (1950). «Talk of the Town» The New Yorker (12/02).
Kanpo estekak
| Autoritate kontrola |
|
|---|
Datuak: Q1294686
Multimedia: Vichyssoise / Q1294686
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Artikulu hau gastronomiari buruzko zirriborroa da. Wikipedia lagun dezakezu edukia osatuz. |
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