Fig & Olive Fashion Island is all Extra-Virgin, ALL THE TIME + Recipe

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Executive chef Pascal Lorange oversees all six Fig & Olive restaurants, and was in Newport Beach recently looking in on his Fashion Island baby, only the second outside of New York. An L.A. outpost opened in 2011, and Chicago’s getting its first later this year.

I imagine he was pleased with what he found. Even on a Tuesday afternoon, the bright, 12,000-square-foot space—encompassing patio, lounge, main “white room,” and more intimate wine bar—was hopping.

Some of us were there to take part in a cooking class with Lorange, in which he and corporate chef Simon Sunwoo led us through a few Mediterranean-infused dishes, including the signature zucchini “carpaccio,” very thinly sliced raw zucchini garnished with Parmesan cheese and pine nuts and drizzled with a lemon-olive oil dressing; fish en papillote with olive-oil seasoned vegetables; and a cold cucumber soup Lorange threw together quickly after deciding another course was needed to fill out the class carte.

We tasted olive oils from Greece, Portugal, and California with the restaurant’s own rosemary fougasse bread. Butter is not banned, however—the dessert apple tart had a puff pastry base.

Otherwise, though, it’s all olive oil, all the time, to the tune of 100,000 extra-virgin liters a year for the company, according to Lorange.

Fig & Olive Fashion Island is all Extra-Virgin, ALL THE TIME + Recipe, 5.1 out of 10 based on 11 ratings

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