Tasty Tidbits: Fig & Olive
At FIG & OLIVE each dish is prepared with a selected extra virgin olive oil. The menu is centered around local seasonal and imported Mediterranean ingredients, to create refined and genuine flavors from the South of France, Italy and Spain.
The lunch menu is informal with dishes like Zucchini Carpaccio with Lemon, Parmesan, and a fruity olive oil; Fig Jamon Goat Cheese Carpaccio with succulent Figs, warm Goat Cheese and Arbequina Olive Oil. The tasting menu at the bar offers many small dishes like marinated vegetables (Artichoke with Thyme and Parmesan, Fennel with Lemon and Rosemary); a selection of crostini (Goat Cheese, Bresaola & Olive Tapenade, Tuna with Fresh Herbs, Caperberries & Tomato, Manchego Cheese with Fig Spread and Almonds); cheeses, olives and charcuterrie.
For dinner three different extra virgin olive oils (by region and flavor) are served at every table to begin the Mediterranean journey. Signature dishes include Grilled Lamb on Rosemary Skewers with Bell Peppers, Couscous with Figs, Greek yogurt, Honey and Koroneiki Olive Oil; grilled branzino with aged balsamic, figs and ; penne mediterraneo with shrimp, cilantro, garlic and spicy sundried tomato olive oil.
"Having grown up in Mougins with a mother who inspired us with her amazing cooking, based on Cuisine de Soleil, pioneered by Roger Verge, I believe this to be a turning point in my life. Understanding market fresh ingredients, from heirloom tomatoes to fresh Provencal olive oils, the basis of Roger Verge's cuisine has inspired many chefs and restaurateurs. FIG & OLIVE has been greatly influenced by Verge's style, approach and creativity. Our Zucchini Carpaccio is a fine example of Cuisine de Soleil - a simple plate - working well only with the freshest zucchini, the best raw milk Parmesan Reggiano and of course, fresh Arbosana olive oil. The technique, freshness and excitement for the love of food can be experienced at FIG & OLIVE - a place where people unite under the common thread of great food."
- Laurent Halasz, Founder
http://www.figandolive.com/
The lunch menu is informal with dishes like Zucchini Carpaccio with Lemon, Parmesan, and a fruity olive oil; Fig Jamon Goat Cheese Carpaccio with succulent Figs, warm Goat Cheese and Arbequina Olive Oil. The tasting menu at the bar offers many small dishes like marinated vegetables (Artichoke with Thyme and Parmesan, Fennel with Lemon and Rosemary); a selection of crostini (Goat Cheese, Bresaola & Olive Tapenade, Tuna with Fresh Herbs, Caperberries & Tomato, Manchego Cheese with Fig Spread and Almonds); cheeses, olives and charcuterrie.
For dinner three different extra virgin olive oils (by region and flavor) are served at every table to begin the Mediterranean journey. Signature dishes include Grilled Lamb on Rosemary Skewers with Bell Peppers, Couscous with Figs, Greek yogurt, Honey and Koroneiki Olive Oil; grilled branzino with aged balsamic, figs and ; penne mediterraneo with shrimp, cilantro, garlic and spicy sundried tomato olive oil.
"Having grown up in Mougins with a mother who inspired us with her amazing cooking, based on Cuisine de Soleil, pioneered by Roger Verge, I believe this to be a turning point in my life. Understanding market fresh ingredients, from heirloom tomatoes to fresh Provencal olive oils, the basis of Roger Verge's cuisine has inspired many chefs and restaurateurs. FIG & OLIVE has been greatly influenced by Verge's style, approach and creativity. Our Zucchini Carpaccio is a fine example of Cuisine de Soleil - a simple plate - working well only with the freshest zucchini, the best raw milk Parmesan Reggiano and of course, fresh Arbosana olive oil. The technique, freshness and excitement for the love of food can be experienced at FIG & OLIVE - a place where people unite under the common thread of great food."
- Laurent Halasz, Founder
http://www.figandolive.com/
