My dining room, foie gras torchon with pomegranate and cocoa, and black truffle bacon brussels sprouts This year’s Thanksgiving dinner was the most over-the-top decadence as my menu was not based on American traditions whatsoever. If you have to think about it, it reads French than any other cuisine. (I have admitted in the past, I am a Francophile.) Sous vide meets foie gras The menu focused mainly on the truffles I had from Gourmet Attitude and my recent acquisitions of SousVide Supreme Water Oven and Vacuum Sealer and the extraordinary Hudson Valley Foie Gras. The SousVide Supreme water oven..