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
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