With everything going on in France recently, we at The Manual thought it would be a nice gesture of solidarity for us to honor the country that stood by us during tough times.
Thanksgiving is coming up, and we wanted to give a tip of the hat to our friends by incorporating a little bit of French cuisine into our traditional American meals. We recently spoke with master chef Sylvain Harribey about his favorite American dishes.
Recommended Videos
Chef Sylvain HarribeyImage used with permission by copyright holder
Chef Harribey happens to not only be the executive chef at the fantastic Gaby Brasserie at the Sofitel Hotel in New York City, but also a “Chopped’ champion. “Some of my favorite dishes at Thanksgiving are roasted pumpkins with Chanterelle mushrooms, broccoli with garlic and herbs, and potato gratin casserole,” Harribey said.
“Honey roasted duck breast, porcini potato gratin , grilled lamb chops , garlic sauce , grilled salmon , eggplant caviar, sautéed baby kale , olive tapenade,” the Chef added.
Gaby Brasserie at the Sofitel in NYCImage used with permission by copyright holder
So what are some ways we can incorporate the two eclectic cuisines this holiday season? Well, it’s a lot closer to home than you’d think.
Some French staples might already by on your menu. “A wild mushroom sauce,” Chef Harribey says would apply nicely, as would “truffle mashed potatoes.”
If you truly want to “French-ify” add this dessert to end your dinner on a sweet note.
Pumpkin Crème Brûlée (Feeds 6 People)
Ingredients:
5 whole eggs
5 egg yolks
1 quart of heavy cream
1 vanilla bean
1 small cup of sugar
8 oz. pumpkin puree
Directions:
Cut one vanilla bean in half vertically, remove the beans with a paring knife, add beans to the heavy cream, and heat to a low boil.
Be sure to include the casings of the vanilla bean to the heavy cream to reinforce the vanilla flavor.
Crack the whole eggs into a mixing bowl. Separate an additional 5 yolks and add to the mixing bowl.
Pour the sugar and whip the mixture until it becomes white.
Then mix in the pumpkin puree with the current batter.
When the heavy cream is hot, pour it slowly on the batter while gently mixing with a whisk.
Once it is all mixed together, a foam will start to form. Skim this foam with a small ladle. Pour the mix into the ramequin. Cook in the oven at 250 degrees for 45 minutes in a bain-marie and cover.
Once cooked, let it sit until chilled. This can be made 2-3 days in advance.
When you are ready to serve, use raw brown sugar and brule with a torch (or use your oven on broil; heat to 400- 450 degrees).
When the sugar is a nice light brown color, remove from the oven. Be careful, however, not to burn the sugar, as it cooks very quickly and will be bitter if overcooked.
Myths busted: Why rinsing your beer glass matters more than you think
Beer glass rinsing 101
Myths run riot in the land of drinks and we're on a mission to dispel them. Just ask the chill-able red wine or age-worthy beer. There are rules in beer, cocktail, and wine culture, sure, but there are also misconceptions and unknowns very much worth figuring out.
You know the sayings: Rum is only for tiki drinks, mezcal is just a smoky version of tequila, or you can't make a good non-alcoholic beer. We know these things to be untrue as we've tasted the evidence.
What is Gibraltar coffee? The trendy espresso drink you need to try
Where and how this tiny espresso drink began
Found only at select coffee shops is the Gibraltar coffee -- a coffee menu item that will leave you saying, "What is that?" based on its name alone. This specialty coffee originated in San Francisco at Blue Bottle Coffee but has since spread to small coffee shops worldwide. I'd describe this coffee as similar to a Cortado, yet these two drinks have unique differences.
When I first saw a Gibraltar coffee at a coffee shop, I knew I needed to learn more about what this coffee was all about. I chatted with Gibraltar coffee expert Vadym Granovskiy, an expert in coffee Artistry, expertise and mentorship, and TEDx Kyiv Speaker, to learn everything about the Gibraltar coffee -- from how it's made to how it was invented. Granovskiy is especially inspired by the story behind the accidental invention of Gibraltar coffee, drawing inspiration as a coffee lover himself. In his free time, he loves to experiment with new coffee and espresso beverages.
World Whiskey Society is launching a bourbon that’s finished in a rare, Japanese cask
World Whiskey Society's newest bourbon was dubbed "Samurai Edition"
Fans of exceptional, unique whiskey know all about the World Whiskey Society's prowess. Founded in 2020, this brand strives to bring rare, ultra-premium expressions to whiskey drinkers' home bars and liquor cabinets. Its newest whiskey combines America's "native spirit" with the aging techniques popularized in Japan.
Kentucky Straight Bourbon Whiskey Finished In Japanese Mizunara Shochu Barrels
To say this whiskey is unique is an understatement. This 108-proof Kentucky straight bourbon dubbed the "Samurai Edition" begins with a mash bill of 75% corn, 13% rye, and 12% malted barley. Originating at the renowned Bardstown Bourbon Company, it's first matured in charred white American oak barrels before being finished in rare Japanese Mizunara oak casks previously used to age Shochu.
Pumpkin Crème Brûlée (Feeds 6 People) 
