Gaby Delivers Contemporary French Cuisine
By Doug Singer
Located off of the lobby of the swanky Sofitel in Midtown Manhattan, Gaby’s Chef Sylvain Harribey is blending classic French cuisine with exotic fusion dishes from different points around the world and delivering a true culinary experience.
Chef Harribey was raised in Bordeaux, a highly regarded food and wine region and his fascination with food and cooking stems from working alongside his mother as a child. It is this innate passion that was born at an extraordinarily early age that brings to life the food that was presented on this special evening.
We started off with a trio of Foie Gras—a foie gras spring roll with fig, prosciutto and an accent of truffle oil, a torchon de foie gras encrusted with white sesame seeds on toasted brioche, and pan seared foie gras set atop a sweet potato puree with an Asian vinaigrette. This was an extraordinary cornucopia of flavor and textural sensations that were keenly enjoyed with a Chateau de Fontaine Sancerre.
Located off of the lobby of the swanky Sofitel in Midtown Manhattan, Gaby’s Chef Sylvain Harribey is blending classic French cuisine with exotic fusion dishes from different points around the world and delivering a true culinary experience.
Chef Harribey was raised in Bordeaux, a highly regarded food and wine region and his fascination with food and cooking stems from working alongside his mother as a child. It is this innate passion that was born at an extraordinarily early age that brings to life the food that was presented on this special evening.
We started off with a trio of Foie Gras—a foie gras spring roll with fig, prosciutto and an accent of truffle oil, a torchon de foie gras encrusted with white sesame seeds on toasted brioche, and pan seared foie gras set atop a sweet potato puree with an Asian vinaigrette. This was an extraordinary cornucopia of flavor and textural sensations that were keenly enjoyed with a Chateau de Fontaine Sancerre.
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Next up was a perfectly executed mustard encrusted lamb loin with a rosemary jus served atop a roasted root vegetable puree. This was served alongside a delicate layering of eggplant, tomato, zucchini and yellow squash, with a sprinkling of shaved parmesan, delivering a very light gratin. The pairing of an extraordinary Bordeaux was a truly sound choice.
Gaby’s menu also offers the De-Light section, developed exclusively by Thalassa Sea & Spa, the recognized nutrition and wellness experts in France for over 40 years. These selections are for the diet conscious and range between 140 and 270 calories, but deliver a flavor profile that will truly satisfy even the most demanding palate. |
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Gaby’s lunch and bar menu also deliver a satisfying array of light snacks, to their newest burger creation which we had an opportunity to sample and trust me when I say, stop in for lunch to get your hands on this!
We wrapped our dinner with a sampling from their dessert menu including an array of macaroons (all house-made of course) and a classically prepared crème brûlée.
Gaby truly is a quality choice no matter what your needs are. In a rush? Try one of their 30-minute meals, served Bento Box-style. Want to lounge at the bar and graze? Enjoy a delicious menu alongside their list of 40 wines by the glass.
Chef Sylvain Harribey is a true innovator. He was a winner on the Food Network cooking competition show Chopped and is the recipient of the AAA 4 Diamonds Award.
“I cook with my heart – and my French heritage. But I like to be creative and challenge my skills. I look for new ways to refine classic French recipes and techniques. I try new combinations of ingredients, experiment with different culinary traditions and use the freshest products from local farms. I want everyone to enjoy the taste of every single item on the plate.”
www.gabynyrestaurant.com
We wrapped our dinner with a sampling from their dessert menu including an array of macaroons (all house-made of course) and a classically prepared crème brûlée.
Gaby truly is a quality choice no matter what your needs are. In a rush? Try one of their 30-minute meals, served Bento Box-style. Want to lounge at the bar and graze? Enjoy a delicious menu alongside their list of 40 wines by the glass.
Chef Sylvain Harribey is a true innovator. He was a winner on the Food Network cooking competition show Chopped and is the recipient of the AAA 4 Diamonds Award.
“I cook with my heart – and my French heritage. But I like to be creative and challenge my skills. I look for new ways to refine classic French recipes and techniques. I try new combinations of ingredients, experiment with different culinary traditions and use the freshest products from local farms. I want everyone to enjoy the taste of every single item on the plate.”
www.gabynyrestaurant.com
