Laurent Halasz grew up in Mougins, in the South of France. Mougins is also known for the annual event called “Les Étoiles de Mougins”, an international gastronomical gathering of the world’s leading chefs. Together with his mother, Francine, the “Cuisine of the Sun” inspired them to create the foundation of FIG & OLIVE. Executive Chef Pascal Lorange continues the philosophy to create inspirational dishes combining Southern California’s freshest seasonal foods and the cuisine from the Riviera and Coastal regions of the South of France, Italy, and Spain. Olive oils are integral part of the dishes at FIG & OLIVE, using in place of butter. The cuisine also inspired the elegant coastal décor of limestone stucco walls, terra-cotta ceiling, green rosemary, olive trees, and a wall of illuminated bottles of olive oil next to the open kitchen.
Burrata, Tomato, Herbs, Balsamic Crostini has beautiful, sweet, juicy tomato paired well with creamy burrata. The herby balsamic on the toast adds a refreshing flavor to the combination. Thumbs up, way up!
To read more and see slideshow, please visit: http://www.examiner.com/review/fig-olive-highlights-southern-california-s-seasons-newport-beach-ca