(Newport Beach, CA; March 14, 2016) - FIG & OLIVE, the upscale French Riviera inspired restaurant with eight locations across the nation, has collaborated with Executive Chef Wilfrid Hocquet to debut a seasonal selection of bright and flavorful dishes included on its new menu. They are punctuated by various blends of citrus, characteristic of the end of Winter and green vegetables, such as peas and asparagus that usher in Spring. The offerings are set to launch today, March 14, 2016.
FIG & OLIVE's Spring menu is exemplary of the restaurant's core founding principles of using premium ingredients, maintaining respect for authentic flavors, and the use of premium select olive oils. Founder Laurent Halasz collaborated with Executive Chef Hocquet, along with eight of FIG & OLIVE's chefs, to create the new menu.
Halasz is grateful to each and every guest who has embraced this type of cuisine, centered on olive oil and balanced flavors originating from the South of France, and believes that the Spring menu is an exceptional illustration of chefs' collective culinary vision. He is looking forward to having guests discover and taste the selections. "I am humbled each and every day by our dedicated chefs and our loyal customers, who support FIG & OLIVE to continue to embody the culinary heritage of the "Cuisine of the Sun," remarks Halasz.
Highlights from FIG & OLIVE's Spring menu include:
- Provencal Carrot & Thyme Soup - heirloom baby carrots, celery, onion, garlic, and thyme with an olive oil crouton ← inspired by a recipe from FIG & OLIVE's new cookbook, "FIG & OLIVE: The Cuisine of the French Riviera"
- Burrata & Asparagus - burrata, asparagus, snow peas, hazelnuts, arugula, and micro-basil with a blood orange dressing
- Crab Salad - jumbo lump crab, celery, celeriac, snow peas, green apples, lime, cilantro, scallion, horseradish, and pink pepper
- Sea Scallops - seared scallop, carrot-orange purée, roasted orange segments and honey heirloom carrots with charmoula
- Primavera Risotto - Arborio rice, asparagus, green peas, pea shoots, parmesan, garlic, and shallots
- Filet Mignon - marinated with rosemary, thyme, garlic, barley risotto with hedgehog mushroom, manchego, and mascarpone cheese with olive oil béarnaise
- Clementine Vacherin - blood orange coulis, clementine sorbet, white chocolate mousse, and meringue
FIG & OLIVE continues to maintain long relationships with farms and premier purveyors that have been used for many years including D'Artagnan, Premier Meat Company, Baldor, Nature's Produce, Kenter Canyon Farms, amongst others.
A signature of the restaurant, premium olive oils are used by FIG & OLIVE in most dishes instead of butter or cream. Many oils have been purchased from the same olive farms since the brand's beginnings, allowing FIG & OLIVE to become one of the key users of extra virgin olive oil in the restaurant industry.
For more information on the restaurant and its new spring menu, as well as special dinners and events, interested parties can visit www.figandolive.com.
About Executive Chef Wilfrid Hocquet:
Born in the South of France and classically trained (with over 15 years of international experience in Paris, New York, Monaco, and Moustiers-Sainte-Marie), Chef Hocquet has worked under the tutelage of some of the most renowned Michelin chefs around the world, such as Alain Ducasse and Daniel Boulud.
"Spring is the most beautiful season in the South of France," notes Hocquet. "The vegetables are like newborns; they're pure and delicate. From peas to asparagus, they require minimal treatment, as the quality of produce speaks for itself. The new dishes channel a sense of culinary nostalgia and inspiration from the markets in the South of France."
About FIG & OLIVE Newport Beach:
FIG & OLIVE Newport Beach is located on 151 Newport Center Dr. at Fashion Island, Newport Beach, CA. The restaurant serves French Riviera-inspired fare in an approachable setting suitable for any occasion. FIG & OLIVE Newport Beach is open for dinner from 4:00 p.m. - 9:30 p.m. on Sunday - Tuesday, 4 p.m. - 10 p.m. on Wednesday, 4 p.m. - 10:30 p.m. on Thursday, and 4 p.m. - 12 a.m. on Saturday and Sunday. The restaurant is also open for lunch Monday - Friday from 12:00 p.m. - 3:45 p.m. From Monday - Sunday from 5:00 p.m. - 11:00 p.m. a bar & lounge menu is available. Aperitivo menu is served from 4:00 - 6:00 p.m. daily (only available at the bar). Weekend brunch is offered Saturday - Sunday from 11:30 a.m. - 3:45 p.m. On special holidays and private events, FIG & OLIVE's lively ambiance is amplified with soulful house and new Downtempo music by St. Tropez‘s celebrity DJ Julien Nolan. Reservations can be made by calling 343.877.3005 and walk-ins are welcome. For more information on the restaurant, please visit www.figandolive.com or Facebook and Twitter.
Related Link: http://www.figandolive.com/