Cantal cheese, a pungent, aged cows' milk cheese from the Auvergne region of France, gives this dish its hearty, rustic character.
Chef Louis Diat created this classic soup in the early 1900s, while working at New York's Ritz-Carlton hotel.
These fried potatoes get their name from Paris's Pont Neuf ("New Bridge"—in fact the city's oldest one), where, it is said, pommes frites used to be sold.
Here is how Julia Child and Jacques Pepin tell us to make pommes soufflés.
This soup is adapted from the classic Mastering the Art of French Cooking, Vol. I.