I  jumped at the chance to attend the preview of International Sous Vide Day earlier this month at The Bar at Restaurant Daniel (60 East 65th Street).

After saying hello to Daniel Boulud who was greeting arrivals, I headed straight to the bar where I met Grand Marnier Ambassador Xavier Herit making his perfectly balanced Manhattan Park, a sous vide twist on that classic cocktail. You may just  have to use your imagination as it’s a bit difficult to repeat at home without the right equipment. Having had a few, I vouch the flavor was incredible.

The event featured Chef Daniel Boulud’s sous vide small plates and sous vide cocktails in honor of International Sous Vide Day that is celebrated  today — January 26th — to mark the birthday of Dr. Bruno Goussault, the pioneer of modern sous vide. Throughout the evening, we indulged in a selection of sous vide dishes created by Chef Boulud and the Cuisine Solutions team including:

  • Upstate New York Foie Gras Terrine with squab and Cacao, chestnut, ruby red salad, “Brioche Feuilletee”
  • Seared Octopus “à la plancha” with grilled sweet onions, grape must poached leeks, potato ‘’Boulangère’’ and ‘’Beurre Marchand de vin’’
  • Khao Curry John Dory Casserole Moose lake wild rice and cauliflower
  • Pork belly + sous vide lentils
  • Atlantic Dover Sole Ballotine Meuniere with satsuma mandarin, red endive, puntarela and “sauce gastrique”
  • Binchotan grilled 72-hours braised short ribs with creamy spinach and truffle, “sauce Perigueux”
  • Bourbon flambéed Beef Shank with winter root, Einkorn ‘’croquettes”, Kentucky “Michter” emulsion
  • North Carolina Compressed Persimmon, Café au Lait Bavaroise, Parwan Walnut Biscuit, Cardamom, Persimmon Sherbet

 

Here’s that recipe for Xavier Herit’s version of a Manhattan.

Manhattan Park

2 oz          Russell’s Reserve Rye
3/4 oz      Grand Marnier Cordon Rouge
3/4 oz      Cacao nibs sous-vide infused sweet vermouth*
1 tsp         Coffee Cryoconcentration
2 dashes  angostura bitters

Stir all the ingredients with ice; served straight up in a coupe glass. Garnish with a rectangular orange twist, using pinking shears to trim the edges.

*Cacao infused sweet vermouth (sous vide infusion) made by combining 750 ml Rosso vermouth and 30 g Cacao nibs in a vacuum bag and seal. Cook sous vide in the water bath for 60 minutes at 65 ˚C.