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.
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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.
Barrell is launching a new, limited-release whiskey
Independent bottler Barrell Craft Spirits has been releasing whiskeys using unique distillation techniques, aging styles, and creative barrel types since it was first opened in 2013. In more than a decade since, the brand has gained countless fans while racking up numerous awards. Recently, it launched another exciting limited-edition expression called Barrell Toasted Vantage.
Barrell Toasted Vantage
If you’re a fan of Barrell Craft Spirits, you’ve probably already imbibed the distillery’s award-winning Vantage Bourbon. The elevated version is a blend of straight bourbon finished in three special virgin oak barrels. They are Mizunara, French, and American oak. But that’s not all. After the initial aging, this whiskey had a secondary maturation of twenty-two months in Grand Cru Limited Edition American oak Barrels.
Proffee makes it easier to reach your protein goals
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I've seen many coffee products emerge lately, such as Chike's protein coffee packets, which combine protein and coffee into one drink. But what's the appeal of consuming protein and coffee together? What are the pros and cons of mixing protein powder into your coffee? Here's everything you need to know about consuming proffee.
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Try out a mini martini fest with these martini trends for 2025
The martini never goes away, but it does shift with the times
The martini is the eternal cocktail; always relevant, always classic. But it does go through plenty of revisions with time. The big trend in martinis for 2025, according to bartenders, is the mini martini. These shot-sized drinks are a great way to sample a range of martini styles without ending up on the floor. They're also easy to recreate at home, especially with a group of friends. Instead of making full-sized drinks for everyone and serving them one per person, try making a variety of styles and splitting each drink into three or four portions.
As well as the classic martini of gin and vermouth, I love a reverse martini with more vermouth than gin. Another big trend this year is for savory martinis, making use of pickles and brine to add a salty note to the drink. But sweet lovers needn't be left out, as there is also the classic breakfast martini to enjoy, making use of marmalade for its sharp but juicy orange flavors. A sampling of martini recipes from Hendrick's Gin can act as inspiration for this trend:
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Pumpkin Crème Brûlée (Feeds 6 People) 
