July 2014

FIG & OLIVE JULY 2014 NEWSLETTERlike us on facebook

Summer is here

Chef Pascal Lorange introduces his new seasonal summer menus for lunch, dinner, and weekend brunch. New dishes of FIG & OLIVE’s Summer menu include:
Octopus Crostini – octopus, cherry tomato, heirloom carrot purée
Sea Scallops – Weiser Farm carrots, country fresh tomato concasse, dill pesto, olive oil crouton
Red Quinoa Salad – red quinoa, farro, cucumber, heirloom cherry tomato, marinated carrot and red bell pepper, zucchini spaghetti, apple, mint, olive tapenade
Bouillabasse – grilled scallop and shrimp, fish of the day, mussel, lobster bisque, shaved fennel, saffron garlic aioli, olive oil cracker
Salmon Tartar – marinated hand-cut salmon, kumato tomato, dill, avocado, chive
White Sea Bass Papillote – steamed white sea bass filet in papillote, zucchini, eggplant, fennel, tomato, thyme, scallion, saffron

View the entire Summer Menu


Bonjour Chicago

Opening Lunch: July 14th | Opening Brunch: July 15th
View the LUNCH | DINNER | BRUNCH menu
For more information and reservations:
104 East Oak Street
Chicago, IL 60611
312 445 0060

 Two Grand Opening Nights

June 26th and 27th
Two Grand Opening Nights


FIG & OLIVE Chicago held  two exclusive evenings in the presence of Richard Galy, Mayor of the city of Mougins, South of France – the birthplace of FIG & OLIVE.


Fundraising was in collaboration with JDRF, an organization FIG & OLIVE is proud to support and partners included Veuve Clicquot, Lanvin, Neiman Marcus, Michigan Avenue, Continental Auto Sport Ferrari Maserati, Bentley Perillo, L’Occitane en Provence.


View our Grand Opening Video


Melone & Burrata

Recipe for 4
1 pc cavaillon melon or cantaloupe
4 pc burrata (4 oz each)
1 pc radicchio
1 lb baby arugula
4 pc heirloom tomato
4 tbsp Tuscan olive oil
4 tbsp aged balsamic vinegar
4 pc crackers
Lemon Basil Oil:
2 oz fresh basil
1/2 pc lemon
2/3 cup Tuscan olive oil
TT salt, pepper
For the lemon basil oil, boil salted water and blanch the basil leaf for 10 seconds. Cool in ice water then squeeze out any excess water.
Mix all the ingredients together until you get a purée. Strain and you will have green olive oil. To make it even greener, you can add raw spinach just before blending.
Peel the cantaloupe and make 3/4 inch slices, removing the seeds in the center.
Cut the tomato into wedges and arrange the tomato in center of the cantaloupe. Season tomatoes with salt, pepper, and olive oil then top with the burrata.
Place radicchio leaf inside the burrata on the side (see picture).
Season again and cover the burrata with arugula. Drizzle 1 tbsp balsamic vinegar and olive oive over arugula.
Finish with lemon basil oil and serve with toast.



Get Inspired

Create a Mediterranean mood by using miniature
olive trees as table settings.
Craving a delicious and good-for-you summertime treat? Try fresh fruit skewers
with peaches, apricots, watermelon, and mint.
Adding fresh lavender and olive leaves are a simple,
yet elegant way of
incorporating Provence
into a wedding cake…or
any cake for that matter.



Perfectly ripe figs, gorgonzola cheese, and
a drizzle of honey: a match made in heaven.
Impress your next dinner
guests with only 3 items:
a glass bottle, freshly-cut lavender, and H2O.
To keep berries fresh, wash
them in a vinegar bath
(3 C water, 1 C vinegar), rinse, drain, and store.


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