Gaby Brasserie Française adds dishes that draw upon the herbs and produce of Versailles
NEW YORK – May 23, 2016 – Sofitel New York’s Executive Chef Sylvain Harribey unveiled four new additions to Gaby Brasserie Française’s De-Light by Sofitel menu with an exclusive dinner in partnership with Bernardaud. All four additions were inspired by the Potager du Roi – the famed kitchen garden of Louis XIV at the Palace of Versailles.
A gastronomic adventure in healthy eating, De-Light by Sofitel blends French and local culinary traditions while emphasizing the use of fresh, whole ingredients for gourmet cuisine without compromising flavor or healthy lifestyle goals.
The restaurant’s new summer soup is a cooling Tomato and Watermelon Gazpacho with Avocado Sorbet (128 cal.). Named for the legendary lawyer-turned-royal gardener and his 40-herb salad, Jean-Baptiste de la Quintinye’s Grand Carre comprises Poireaux vinaigrette, garden lettuce, upland cress, chervil, parsley, rocket, basil, lamb lettuce and wood sorrel (102 cal.). New entrées are Lapin aux Pruneax, a roulade of rabbit with Armagnac, stuffed with prunes and served with braised peas, lettuce, mint and baby onions (267 cal.), and Wild-Caught Scallops, with an asparagus, mushroom and beet ragout (288 cal.).
All summer long, the four dishes will be served on “Origine Celadon” dinnerware from Bernardaud, which combines the delicate refinement of Limoges porcelain with an earthy, hand-thrown look. A scintillating display of Bernardaud patterns reproduced from 18th-century French masterpieces – “A La Reine,” “Botanique,” “Elysée,” “Marie-Antoinette” and “Rosarie” – has been mounted in the hotel’s Champagne Room.
Reservations may be made by calling 212-782-3040. For more information, visit gabynyrestaurant.com.