CREATED BY OUR
& Chestnut Soup
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.
moËt & chandon present the
annual white & gold party
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.
PEARS IN SPICED
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.
Emma Slater and Sasha
Farber wedding details