November has officially arrived, which means Thanksgiving is right around the corner. At The Lowell, we like to celebrate Thanksgiving with classic fall flavors and traditional family favorites. Our Thanksgiving menu, served in the Pembroke Room, features Roasted Butternut Squash Soup with Toasted Pumpkin Seeds, Oven Roasted Turkey, Sage Sausage & Chestnut Stuffing, Maple Sweet Potatoes and the timeless dessert of Pumpkin Pie a la mode with Vanilla Bean Gelato.
Majorelle will also be hosting their own exquisite Thanksgiving (see menu) and they will be taking influence from their French and Moroccan-inspired cuisine, with a couple of seasonal surprises. Surrounded by loved ones, dine on dishes like Maine Lobster with Thyme Butter, Salade de Betterave et Chévre, Risotto au Safran and the most beautiful dessert of all, the Oeuf à La Neige, whisked egg white coated in vanilla and Créme Anglaise. A feature dish for Thanksgiving at Majorelle is the Gratin à l'Époisses, served with Lamb Chops.
If you are looking to bring a taste of Majorelle home with you, we encourage you to try making our famous Gratin recipe and enjoying it with your family and loved ones. Find the full recipe below and make sure to post a picture of your marvelous home-made Gratin and tag @thelowellhotel on Instagram, Facebook and Twitter or @majorelleny on Instagram. Don't forget to also include our signature hashtag, #LowellLoves! From our Lowell family to yours, we hope that you have a Happy Thanksgiving wherever you are celebrating.
To make a Thanksgiving reservation at the Pembroke Room, call 212.838.1400. To reserve a table at Majorelle for Thanksgiving here or by calling 212.935.2888
Majorelle Gratin à l'Époisses Recipe
Makes 4- 6 servings
5 Idaho potatoes
250g or about 1 cup of heavy cream
250g or about 1 cup of half and half
5 cloves of garlic (chopped finely)
5 Fresh sprigs of rosemary and thyme
Salt and pepper to taste
Two 10cm wheels of Epoisses cheese
Preheat oven to 350 degrees. Use a Chinese Mandoline to thinly slice the Idaho potatoes and place the sliced potatoes in a 9-by-9-inch pan that is 2 inches deep. The potatoes should be stacked layer upon layer covering the whole pan. Bring a mixture of 250g (about 1 cup) of heavy cream, 250g (about 1 cup) of half and half, 5 cloves of garlic (chopped finely) to a boil. Season with fresh sprigs of rosemary and thyme and salt and pepper to taste. Once boiling, pour mixture over the potatoes in the 2-inch deep pan. Bake in the oven for 30 minutes and then place in the fridge to cool. Next, cut the gratin into pieces that will fit into the copper casserole dish you are using to broil and place slices of Epoisses cheese on top. Finish in the broiler until cheese turns crispy and brown.