“Of all the Ritz spécialités that I have originated, it seems to me vichyssoise was really the one that most thoroughly captured the fancy of Americans from coast to coast. But there have been many others which were equally popular with our own guests. Filet of sea bass Pershing, for example, has been a favorite ever since it was first served at the banquet given at the Ritz for General Pershing after World War I. And one of my favorite chicken dishes has been poulet sauté Gloria Swanson, which I concocted especially for the well-known actress and which I prepared for her recently on her television program.”
—Louis Diat, “The Ritz in Retrospect,” Gourmet, January 1951
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