Why did a determined group of chefs try to change the name of the popular soup Vichyssoise during the Second World War?

During World War II some patriotic chefs tried to change the name to "Creme Gauloise Glacee" because in 1940 a government collaborating with the Nazis was set up in the French town of Vichy.

members.cox.net/jjschnebel/vichysoi.html no longer exists

Vichyssoise is thought of as French food, but it's actually an American creation. It was invented in New York City in 1917 by a chef named Louis Diat (1885-1957) at the Ritz-Carlton Hotel at Madison and 46th Streets (now demolished).

Diat, admittedly, was born in Vichy, France, where hot potato and leek soup was a traditional recipe. He added cream to the soup and served it cold at the opening of the Ritz-Carlton Hotel's rooftop garden. He called it Crème Vichyssoise Glacée. There was a movement to rename the soup to Crème Gauloise Glacée during WWII, when the French capitulated and a Nazi government was set up in Vichy, but it didn't really take hold.