FX Excursions

FX Excursions offers the chance for once-in-a-lifetime experiences in destinations around the world.

NYC, Gaby Restaurant At Sofitel New York, Chef Vincent Menager

Jul 1, 2006
2006 / June-July 2006

With such culinary luminaries as Alain Ducasse, Alain Dutournier and Frederic Anton as mentors, it’s no wonder Vincent Menager is developing a reputation as a talented young chef with a flare for creating innovative French cuisine. The executive chef at New York City’s Gaby restaurant at Sofitel New York, Menager is always on the lookout for new and different ways to tempt the palate of even the most discriminating diner. To that end, he meets four times a year with master pastry chefs from Lenôtre, the renowned French purveyor of gourmet foods and pastries and home to the Lenôtre Pavillon Elysée culinary school, to create exciting new desserts for Gaby’s menu.

Originally from Brive la Gaillarde, France, Menager earned his culinary degree from the Hotel School of Souillac Périgord. He began his career in 1998 at Il Cortile, an upscale Italian restaurant at the Castille, Sofitel Demeure Hotel in Paris. At the time, Ducasse was a consulting chef and the restaurant held one Michelin star. Prior to joining Sofitel, Menager also interned at Frederic Anton’s two-Michelin-star Le Pré Catalan in Paris.

In 1999, Menager joined Le Relais du Parc at Sofitel Le Parc as chef de partie. One year later, he moved on to serve as chef de partie at Café Faubourg at Le Faubourg, Sofitel Demeure. Menager joined Gaby at Sofitel New York as sous chef in 2003. He was named executive chef in 2005.


Jumbo lump crab cake Serves 4

For the crab cake:
8 ounces jumbo lump crab meat, pasteurized
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 leek
3 ounces white bread crumbs
1/2 teaspoon chopped tarragon
1/2 teaspoon chopped parsley
Salt and pepper, to taste
Olive oil, for frying

Chop the white part of the leek. Wash it and saute with butter and a pinch of salt. Let cool. Mix all the ingredients in one bowl, add salt and pepper to taste. Refrigerate for at least two hours. Mold crab cakes using a round cookie cutter. Heat olive oil in a frying pan. Cook each side of the crab cake slowly until golden brown. Finish in a 350-degree oven for four minutes.

For the rouille sauce:
1 egg yolk
1 garlic clove
2 teaspoons Dijon mustard
6 ounces canola oil
1 pinch saffron
1 teaspoon harissa paste
2 ounces water
Salt, to taste

Combine egg yolk with mustard, saffron, harissa and the garlic chopped very thin. Using a whisk, make an emulsion and add the oil. When the sauce is done, it should look like mayonnaise. Adjust consistency with water. Refrigerate.

For the asparagus:
12 stalks green asparagus, medium size
1/2 ounce butter
1/2 ounce canola oil
Salt and pepper, to taste

Peel and cut the bottom part of the green asparagus. Blanch in salted boiling water. Heat the oil and butter in a frying pan over medium heat. When butter takes on a golden color, add the asparagus. Season with salt and pepper. Remove to paper towel.

PRESENTATION: Spread sauce on a plate. Top with a crab cake. Display asparagus on the side.


Lobster salad in smoked salmon Serves 4

For the lobster salad:
2 1 1/2 pound lobsters
1 bay leaf
1 1/2 ounces mayonnaise
1 ounce diced carrots
1 ounce diced celery
1 ounce diced cucumber
Juice from 1 lemon
5 ounces sliced smoked salmon
Salt and pepper, to taste

Cook the lobsters in boiling water with bay leaf and salt for nine to 10 minutes. Cool and clean. Chop tail meat and mix with mayonnaise, lemon juice and diced vegetables. Season with salt and pepper. Lay smoked salmon on plastic wrap (about 5 inches by 12 inches). Spread salmon with lobster salad. Roll salmon and lobster sushi style in to a very tight log. Put in the freezer for two hours.

For the celery salad:
1 celery root
2 ounces mayonnaise
Juice from 1/2 lemon
Salt and pepper, to taste
Peel and shave the celery root. Season it with mayonnaise,  lemon juice, salt and pepper. Refrigerate.
For the avocado coulis:
1 ripe avocado, peeled and pitted
Juice from 1/4 lemon
2 ounces heavy cream
2 ounces water
Micro salad, for garnish
Combine the avocado, lemon juice, cream and water in a blender. Refrigerate.

PRESENTATION: When the salmon and lobster roll is firm enough to slice, cut it into 1-inch pieces. Remove plastic wrap and set slice on a dish. Form the celery salad in a ring mold. Garnish with micro salad (or substitute sprouts or dill), lobster claw and avocado coulis.


Duck breast with artichoke waffle and barigoule Serves 4

For the duck breast:
4 6-ounce breasts of Long Island duck
5 ounces brown veal stock
Salt and pepper, to taste

Heat frying pan without grease or oil. Season duck breasts with salt and pepper. Place in frying pan, fat side down. When golden brown in color, turn breasts and drain half of the accumulated grease. Finish in 350-degree oven for six or seven minutes. Let breasts stand five minutes before cutting.

For the artichoke waffle:
4 ounces waffle mix
3 ounces water
1 egg
3 ounces canned, chopped artichokes

Mix all the ingredients in a bowl. Let stand for one hour. Cook batter in a waffle pan or make individual pancakes.

For the artichoke barigoule:
12 baby artichokes
1 lemon, halved
1/2 ounce diced carrots
1/2 ounce diced celery
1/2 ounce diced Parma ham
1 tablespoon white wine
Arugula leaves or baby beet leaves, for garnish

Peel the baby artichokes. Cook them in salted boiling water with lemon. Let cool.

Saute the diced vegetables and ham in butter. Add the artichokes and deglaze with white wine. Reduce the sauce until it’s the consistency of syrup.

PRESENTATION: Slice each duck breast into five pieces. Set slices on a plate with waffle (or pancake), baby artichokes and diced vegetables. Garnish with arugula or baby beet leaves. Spoon sauce just before serving.

GABY
Sofitel New York
45 W. 44th St.
New York, NY 10036
tel 212 354 3460
www.sofitel.com

Introducing

FX Excursions

FX Excursions offers the chance for once-in-a-lifetime experiences in destinations around the world.

#globility

Insta Feed
Daily
Sep 16, 2021

Rosewood San Francisco to Open in 2026

Set to open in 2026, Rosewood San Francisco will be the last skyscraper developed in the downtown region for the foreseeable future. The projected 800-foot-tall property will host a hotel, residences, office and rental spaces. The brand’s third property in California will join Rosewood Sand Hill in Menlo Park, and Rosewood Miramar Beach in Montecito.

Greece: Destination Luxury

Since its prestige for attracting the world elite grew in the 1960s, Greece remains the go-to destination for glittering holidays. Each step of the journey is enrobed in luxury, from culinary traditions with the highest standard of execution and name-brand, high-end shopping to first-rate wellness locales and elite accommodations, like 5-star hotels, private villas and yachts.

September 2021
Sep 15, 2021

Slow Down and Unwind in Easy-Going Phuket

It’s not even 9a.m. in the sleepy fishing village of Rawai on Thailand’s famous Phuket Island, but already the turquoise waters of the Andaman Sea swarm with local fishermen casting their lines and releasing their nets from the bows of rustic long-tail boats. The scents of lemongrass, incense and sweet pandan leaves season the air as the villagers slowly rise from their beachside bungalows to start their day. In just a few more hours, the fishermen will return with their catches, filling the stalls of the iconic Rawai Seafood Market with buckets of shellfish and displays of fresh filets. Visitors line up each afternoon for the catch of the day, selecting their fish with care before hauling their purchases across the well-worn road to the restaurants opposite the market to have the fish cooked for 100 Thai baht per kilo.

eFlyer News
Sep 15, 2021

MMGY Global Reveals How Vaccinated, Unvaccinated Plan to Travel for Holiday Season

MMGY Travel Intelligence released findings from its 2021 fall edition of its Portrait of American Travelers survey. It revealed the vast majority of vaccinated and unvaccinated travelers are planning trips in the months ahead, but the types of trips are different.

Register Today for the Most Important Gathering of Business Travel Professionals

The Global Business Travel Association’s (GBTA) Convention 2021 will be unlike any other convention before it, as we come together in person for the first time since the business travel industry drastically changed and look forward to rebuilding and reshaping the future. GBTA Convention 2021 will bring all of us together to learn from experts and each other, in-person at Orange County Convention Center in Orlando, Florida, Nov. 17–19. The safety of our attendees is our top priority. View health and safety protocols.

eFlyer News
Sep 15, 2021

Airbnb Community Supports Afghan Refugees

Airbnb.org is an independent non-profit organization dedicated to facilitating temporary stays for people in moments of crisis, sheltering those displaced by natural disasters, offering frontline workers a place to stay at the height of the pandemic and, now, helping Afghan refugees.

Italy
Sep 15, 2021

AG Group Partners with Hyatt Hotels

Italian hospitality brand AG Group announced an international collaboration with Hyatt Hotels. AG Group’s IL Tornabuoni, slated to open in Florence in October 2021, will be part of The Unbound Collection by Hyatt. The Tribune in Rome will become part of JdV by Hyatt in October 2021.

The Future of Hamad International Airport

Without a doubt, the pandemic changed the role of airports in the travel industry. Hamad International Airport’s role evolved in many ways since the pandemic hit. Now, more than ever, airports are responsible for creating a secure passenger experience. As the gateway to Qatar and the world, the safety and wellbeing of staff and passengers has always been at the core of Hamad International Airport’s strategy.

September 2021
Sep 14, 2021

Hotels Take Steps to Prioritize Diversity in the Industry

Hotel diversity isn’t where it could be, but it’s a work in progress. Fueled with new energy that emerged from the racial reckoning of 2020, there’s more of a sense of urgency ... and with good reason. There’s plenty to do when it comes to diversity, equity and inclusion in the hotel industry.