Artisan Tartines & Seaweed Spaghetti At Fig & Olive


Executive Chef Pascal Lorange introduces seaside and farm-to-table dishes—featuring Artisan Tartines, Seaweed Spaghetti, and more—combining the flavors of the French Riviera with California produce to mark the start of Spring

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WHAT:              On Tuesday, March 18, 2014, West Hollywood’s olive oil-centric dining destination, FIG & OLIVE Melrose Place, introduces a new Mougins-inspired Spring menu by Executive Chef Pascal Lorange. Featuring the flavors of the coastal town in the South of France combined with the seasonal produce of Southern California, the menu is a regional farm-to-table take on French Riviera dining.


As the first and only restaurant to exclusively serve Kenter Canyon Farms Artisan Bread, Chef Pascal’s new Tartine selection (served at lunch) is crafted with the specialty bread—made with heritage wheat berries and freshly milled flour grown locally in Hollister, CA—alongside toppings such as Prosciutto, Salmon, Tuna, and Grilled Vegetables.


Utilizing local ingredients sourced directly from local farmers and purveyors, such as Weiser Family Farms, Country Fresh Herbs, and more, new dishes for the season include:


§  Seaweed Tapenade with Branzino Ceviche Crostini

§  Prosciutto Tartine with Shaved Artichoke on Kenter Canyon Farms Whole Wheat Bread and Artichoke Ricotta Balsamic Tapenade, and Fig Chutney (Lunch only)

§  Vegetarian Tartine featuring Grilled Vegetables on Kenter Canyon Farms Whole Wheat Bread with Goat Cheese, Asparagus, Baby Beet, Kale, Tomato, and Zucchini (Lunch only)

§  Seaweed Spaghetti featuring Linguini with Black Tiger Shrimp, Scallop, and Seaweed Tartare

§  Striped Bass with Heirloom Baby Carrots, Cumin Orange Dressing, and Charmoula


“The new menu is an ode to springtime in Mougins, says Lorange. “It’s a beautiful time of year for the coastal village when seafood is abundant and seasonal produce is at its peak, so we wanted to develop dishes that embody that at the restaurant.”


In addition, FIG & OLIVE Melrose Place will be introducing a garden-inspired Blood Orange-infused Olive Oil cocktail, The Extra Virgin that features muddled Celery, Cucumber Vodka, Blood Orange Juice, Lime Juice, and FIG & OLIVE’s signature Blood Orange-infused olive oil.


WHEN:             The new Mougins-inspired Spring menu launches on Tuesday, March 18, 2014

Reservations for lunch, dinner, and weekend brunch can be made by calling 310.360.9100 or by visiting

OpenTable: San Diego Restaurants


WHERE:           FIG & OLIVE Melrose Place

8490 Melrose Place

West Hollywood, CA 90069


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FIG & OLIVE Melrose Place offers a casual, informal dining experience featuring the regional coastal cuisine of the South of France, Italy, and Spain by Executive Chef Pascal Lorange. The restaurant serves Lunch 12 – 3 p.m. Monday-Friday; Dinner 6 – 10:00 p.m. Monday, 6 – 10:30 p.m. Tuesday – Thursday; 5:30 – 11:00 p.m. Friday & Saturday; 5:30 – 10 p.m. Sunday; Weekend Brunch is served 12 – 3 p.m. Saturday and 11 a.m. – 3 p.m. Sunday. The bar and lounge are open Sunday – Thursday 5 – 11 p.m. and Friday – Saturday 5 p.m. – 1 a.m. Valet parking and street parking is available. Explore FIG & OLIVE Melrose Place’s signature olive oil collection is available for purchase online and shipped nationwide. For more information on the restaurant, as well as special dinners and events, please visit FI