Vichyssoise has fought hard to keep its supposed Frenchness. When the high-living steel honcho Charles M. Schwab first tasted it, it was listed on the Ritz's menu as "creme vichyssoise glacee"; Schwab liked it so much that he reportedly ordered seconds. During the Depression, though, in a moment of professed patriotism that predated the notion of freedom fries, the Hotel Association of New York City suggested to the Ritz that business might pick up at the hotel's restaurants if they stopped using French terms on their menus. Thus began the gradual modification of the soup's original name: "creme" became "cream", and over time we have come to know it as just plain vichyssoise. Today, though, the soup is as cool and subtle as it was eight decades ago—a fitting homage to Diat, of whom the author and illustrator Ludwig Bemelmans once wrote, "He never raised his voice, he never lost his temper."