FIG & OLIVE October 2016

INTRODUCING
OUR NEW
FALL MENU

 
CREATED BY OUR
EXECUTIVE CHEF
WILFRED HOCQUET
Tuscan Artichoke
Burrata Heirloom Beet
Crab Cake
Salmon Crudo
Hamachi Crudo
Carrot & Ginger Soup
Butternut Squash
& Chestnut Soup
Quinoa Salad
Walnut & Gorgonzola Linguine
Kabocha Squash Risotto
Riviera Salmon
Chilean Sea Bass
Moulard Magret Duck Breast
Grilled Hickory Hanger Steak
FIG & OLIVE
HOLIDAY
SHOPPING
GUIDE
Recipe for success
FIG & OLIVE: The Cuisine of the French
Riviera is the perfect holiday present
to make your family and friends happy.
This book is filled with recipes from
Founder Laurent Halaz’s native Mougins,
in the South of France, including popular
dishes such as Zucchini carpaccio, fig
and gorgonzola tart, whole branzino with
rosemary, and green apple and olive oil
sorbet. Book available for purchase in
every FIG & OLIVE restaurant.
gift cards

 

AN EXPERIENCE IN
EVERY ENVELOPE.
For every $100 gift card
purchased, recieve an extra $20.* CLICK HERE
OLIVE OILS

 

Our new Fall Collection is now available
in every restaurant. Bring back a taste of
the French Riviera to your home.
NYE
SAVE
THE
DATE

 
moËt & chandon present the
annual white & gold party

New Year’s eve is just around the
corner. What do you all have planned?
Join us Saturday December 31st, 2016
for our annual White and Gold party.
 
FIG & OLIVE invites you to raise a glass
to 2017 and enjoy a four course prix
fixe dinner, festive decors and party
favors, live DJ and much more.
 
More details coming soon.
FALL RECIPIE
POACHED
PEARS IN SPICED
ORANGE JUICE
directions

 

Combine the orange juice, lemon zest, juice, honey and spices in a pot big enough to contain all the pears and bring to a boil.

Peel the pears, leaving their stems on. Core them carefully with a baller and reserve in water with lemon juice.

Lower the pears into the boiling liquid and adjust the heat so that it simmers gently. Cook, turning the pears every 5 minutes or so, until they meet little resistance when prodded with a thin-bladed knife, usually from 1 to 3 hours, depending on the ripeness.

Take out the pear from the cooking liquid and reduce the orange juice to a syrup consistence.

Cool down cooking liquid.

For the plating, take a bowl and add 3 tbsp of reduced cooking liquid.

Place the pear inside the bowl and sprinkle with pistachio Granola.

Decorate with micro Basil and serve immediately.

*Makes 10 servings.

RECENT EVENTS
WHAT
HAPPENED
LAST MONTH

Recent events

PRESS ROOM
AROUND
THE
WEB
PEOPLE.COM

Adrienne Bailon Wedding Shower

 
hollywoodtake.com
Emma Slater and Sasha
Farber wedding details

celebuzz.com

Inspiring Morning Yoga

 
AOL.COM
Breast Cancer Awareness

 
*Guest cannot claim this on egift cards or purchase in person at the restaurant. Offer available from November 15th, 2016 to December 20th, 2016. Limit to 5 ($100)cards per transactions or one $500 gift card