Gaby Brasserie Francaise Revives Christmas Past With Modern Takes On Traditional Holiday Favorites

Award-winning Executive Chef Sylvain Harribey of Gaby Brasserie Fran�aise at the Sofitel New York has drawn on his childhood memories of holidays in his native France to design delectable Christmas and New Year's Eve menus. A recent winner of the Food Network's Chopped, Harribey is staying true to both his roots and his restaurant's commitment to give New Yorkers and other guests an authentically French culinary experience.

On Christmas Eve, Dec. 24, and Christmas Day, Dec. 25, Gaby Brasserie will celebrate Joyeux No�l with a Prix Fixe Christmas Menu that includes Hudson Valley Foie Gras "Au Torchon" filled with French cognac and accompanied by grilled country bread with a fig reduction and compote; Lobster Pithivier cooked in a seafood b�chamel, baked in a puff pastry, and accompanied by Maine Lobster Bisque; Filet Mignon infused with garlic and covered with porcini sauce, served with roasted fingerling potatoes and an haricots vert bundle; Oven Roasted Goat Cheese covered with truffle honey and a side of m�ch� lettuce dressed with walnut vinaigrette; and a traditional B�che de No�l (yule log) for dessert. The Christmas menu is $95 per person. Christmas Eve dinner will be served from 5:30-10:30 p.m. and Christmas Day dinner will be served from 12-10 p.m. An ancillary menu will be available to those guests who want to forego the prix fixe menu.

New Year's Eve guests of Gaby Brasserie will be greeted with a complimentary glass of Laurent Perrier Champagne while listening to the smooth jazz tunes of classically trained jazz pianist and arranger Dan Hsiung. Chef Harribey's Prix Fixe New Year's Eve Menu offers Skuna Bay Asian Salmon Tartar; Lobster and Monkfish Terrine Mimosa - Maine lobster with tarragon monkfish roulade, grilled asparagus, and American caviar on blinis with cr�me fra�che; Hudson Valley Foie Gras - marbled foie gras flavored with cognac, mango and plum chutney, and toasted country bread; and choice of Chilean Sea Bass Maitre'D - oven roasted sea bass topped with truffle butter, and wild red organic risotto with butternut squash; or Filet Mignon - pan seared angus filet mignon with Peruvian and straw potatoes, vegetable gratin with fennel and a Roquefort cheese sauce. For dessert, guests will indulge in Decadent Chocolate - chocolate millefeuille gianduja with praline mocha and Tahitian vanilla cr�me Anglaise. The New Year's Eve menu is priced at $130 per person and will be served from 5-10:30 p.m.



For reservations or more information call (212) 782-3091 or visit www.gabynyrestaurant.com. Pricing exclusive of tax and gratuity.

About Gaby Brasserie Fran�aise

Gaby is the outstanding brasserie and bar at Sofitel New York. Named for a Parisian model who found her milieu in 1920s New York, Gaby serves classic French cuisine by Executive Chef Sylvain Harribey, whose culinary achievements include winning the Food Network hit show Chopped. Its bar is the place to be seen and the place to enjoy both creative and classical cocktails, fine wines and champagne. Boasting an archetypal brasserie setting by Paris-based interior designer Pierre-Yves Rochon, Gaby has its own entrance on W. 45th Street. It offers continuous service from 6 a.m. to 1 a.m. daily. For reservations, call (212) 782-3091 or visit www.gabynyrestaurant.com.

Contact: 

Jamie Donovan / Alessandra Carriero
Middleton & Gendron Inc.
(212) 980-9194 / (212) 980-9232
jdonovan@mg-pr.com / acarriero@mg-pr.com