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Fig & Olive: The Cuisine of the French Riviera
Fig & Olive: The Cuisine of the French Riviera
Fig & Olive: The Cuisine of the French Riviera
Fig & Olive: The Cuisine of the French Riviera
Fig & Olive: The Cuisine of the French Riviera

Fig & Olive: The Cuisine of the French Riviera -

$50.00

MaisonAssouline

9781614284567

9781614284567

227589029908

Free U.S. Ground Shipping - Ships same day if order placed before 2pm EST

Description
Laurent Halasz’s Fig & Olive restaurants have seduced diners with fresh, seasonal ingredients and the nest olive oils for the past decade. Raised in Mougins, in the South of France, Halasz was inspired to bring the vibrant flavors and convivial atmosphere of his mother’s kitchen and the cuisines of the French Riviera to locations across the United States.

More than a cookbook, Fig & Olive is an exploration of the Mediterranean table. Halasz shares his passion for olive oil and the cuisine of the South of France and his insider’s tips, from simple techniques to seasonal ingredients to pairing the right olive oils with each dish—such as a fruity and delicate varietal from Château Léoube in Provence; a green fruit and herbal olive oil from Marqués de Griñon, Spain; or a peppery Tuscan olive oil from the Mugelli family. Fig & Olive: The Cuisine of the French Riviera includes more than sixty simple recipes that are sure to delight. These dishes, including the restaurant’s signature zucchini carpaccio and g and gorgonzola tart, whole branzino with rosemary, and green apple and olive oil sorbet, are drawn from the Fig & Olive kitchen and Francine Halasz’s dinner table. With beautiful photographs of each enticing dish and of the spectacular landscape surrounding Mougins, this volume is an essential addition to any food lover’s library.

Details
  • 200 pages
  • 100 illustrations
  • English language
  • Released in October 2015
  • W 9.6 x L 11.29 x D 1.1 in
  • Spiral-bound hardcover
  • ISBN: 9781614284567
About the Author
Laurent Halasz is the founder of Fig & Olive, a restaurant group with locations including New York, Chicago, Los Angeles, and Newport Beach. Raised in the idyllic town of Mougins, Halasz was instilled with a deep passion for pure ingredients and a respect for flavors by his mother, Francine, who has played a pivotal role in establishing the foundation for Fig & Olive’s culinary ethos. Halasz currently resides in Beverly Hills.

After completing school, Harald Gottschalk became assistant to the renowned Robert Doisneau and began fulfilling his childhood dream to become a photographer. Gottschalk has had more than sixty solo and collective exhibitions in France and abroad. Parallel to his personal work, Gottschalk collaborates on many prestigious projects and publications with international brands.

Fig & Olive: The Cuisine of the French Riviera - $50.00

MaisonAssouline

9781614284567

9781614284567

227589029908

Description

Details

About the Author

Laurent Halasz’s Fig & Olive restaurants have seduced diners with fresh, seasonal ingredients and the nest olive oils for the past decade. Raised in Mougins, in the South of France, Halasz was inspired to bring the vibrant flavors and convivial atmosphere of his mother’s kitchen and the cuisines of the French Riviera to locations across the United States.

More than a cookbook, Fig & Olive is an exploration of the Mediterranean table. Halasz shares his passion for olive oil and the cuisine of the South of France and his insider’s tips, from simple techniques to seasonal ingredients to pairing the right olive oils with each dish—such as a fruity and delicate varietal from Château Léoube in Provence; a green fruit and herbal olive oil from Marqués de Griñon, Spain; or a peppery Tuscan olive oil from the Mugelli family. Fig & Olive: The Cuisine of the French Riviera includes more than sixty simple recipes that are sure to delight. These dishes, including the restaurant’s signature zucchini carpaccio and g and gorgonzola tart, whole branzino with rosemary, and green apple and olive oil sorbet, are drawn from the Fig & Olive kitchen and Francine Halasz’s dinner table. With beautiful photographs of each enticing dish and of the spectacular landscape surrounding Mougins, this volume is an essential addition to any food lover’s library.

  • 200 pages
  • 100 illustrations
  • English language
  • Released in October 2015
  • W 9.6 x L 11.29 x D 1.1 in
  • Spiral-bound hardcover
  • ISBN: 9781614284567
Laurent Halasz is the founder of Fig & Olive, a restaurant group with locations including New York, Chicago, Los Angeles, and Newport Beach. Raised in the idyllic town of Mougins, Halasz was instilled with a deep passion for pure ingredients and a respect for flavors by his mother, Francine, who has played a pivotal role in establishing the foundation for Fig & Olive’s culinary ethos. Halasz currently resides in Beverly Hills.

After completing school, Harald Gottschalk became assistant to the renowned Robert Doisneau and began fulfilling his childhood dream to become a photographer. Gottschalk has had more than sixty solo and collective exhibitions in France and abroad. Parallel to his personal work, Gottschalk collaborates on many prestigious projects and publications with international brands.

Free U.S. Ground Shipping - Ships same day if order placed before 2pm EST