27inch SUB-ZERO Wine Preservation Unit
CHEF PASCAL LORANGE of Fig & Olive® www.figandolive.com CULINARY CREDENTIALS I’ve been in the culinary industry for close to 30 years, and I still love going into my kitchen at Fig & Olive every day. I get to work with such a collaborative and inspired team to create new and exciting dishes that truly encapsulate the French Riviera dining experience, stateside. I’ve always been interested in creating recipes and sharing my love for fine food. As a child, I would accompany my family on weekly trips to the market and help my parents prepare my favorite dish: pavé de cabillaud (cod steak) with mashed potatoes, parsley and vegetables. From the age of six, I knew I wanted to continue in the tradition of becoming a chef and follow in the footsteps of my big brother, grandfather and my father before me.
Winter Party Dish Pick
Lamb Filet Mignon with Braised Endive, Fig Chutney, and Celery Root Olive Oil Purée Perfect for a Sunday Supper
TOP THREE PROUDEST CHEF MOMENTS 1. Cooking for President Obama and 120 guests at a private fundraising campaign dinner in West Hollywood. I prepared a healthful, Mediterranean-inspired menu featuring dishes from the South of France, Italy and Spain, all cooked, of course, with olive oil in place of butter and cream. 2. Realizing my dream of becoming a private chef for two years to singer-songwriter Julio Iglesias and traveling the world with he and his family. 3. In 2005, embarking on one of the most fulfilling culinary adventures to date – the realization of Fig & Olive with Founder Laurent Halasz. COOKING STYLE | INFLUENCES My cooking style has changed since I joined Fig & Olive, because I was tasked with creating all of the recipes/dishes without the use of butter or cream; the focal ingredient is olive oil. This has led to my cuisine being very light, healthy and full of flavor – inspired by the simple yet flavorful fare from the South of France, Italy and Spain. SECRET FACTOID I am incredibly excited about the forthcoming Fig & Olive cookbook, which will be published in spring 2014. FAVORITE COOKING TOOL A big mixer! Why? Because I can do everything with it from making bread and pastries to fresh tapenade, and without it, I would not be able to make any of my recipes. This tool is gold for me! WHEN YOU’RE NOT IN THE KITCHEN, YOU’RE… I love to play squash, going to Six Flags, meeting friends and discovering new restaurants. I also enjoy cooking at home with my wife and our young son Olivier. I love having him in my arms as we cook together and taste new ingredients.
LAMB INGREDIENTS • 2 pound lamb filet • garlic • olive oil, Herb the Provence
OLIVE OIL CELERY ROOT PURÉE
Secret Recipe
INGREDIENTS • 1 pound celery root • 1 Cup olive oil • salt and pepper to taste
FIG CHUTNEY INGREDIENTS • 1/2 pound fresh fig • 1/4 pound red onions • 1/4 Cup aged balsamic vinegar • 2 Tbsp olive oil • salt and cracked pepper to taste
BRAISED ENDIVE INGREDIENTS • 4 pieces yellow endive • 1/4 Cup olive oil • rosemary and fresh thyme to taste • salt and pepper to taste
INSTRUCTIONS 1. To prepare the marinade for the lamb, in a mixer add garlic, salt, pepper, olive, Herb the Provence, blend everything and coat the lamb filet for 30 minutes. 2. Sear the lamb in a sauté pan to medium rare (approximately five minutes on each side) and let rest for 10 minutes. 3. Peel the celery root and cut into small cubes and cook in salted water until they are tender, strain and put the celery in the blender, add olive, seasoning and blend until smooth. 4. Remove the top of the fig and quarter them; dice red onions and fry them for two minutes with olive oil, add fig and season; cook for three minutes, add the aged balsamic vinegar and cook again for two minutes. 5. Cut endive in half and roast them for two minutes on each side until they are slightly charred, season and add thyme and rosemary; cover with foil and cook for approximately 30 minutes or until the endive are cooked through and well caramelized. 6. Slice the lamb in 1/2-inch thick pieces and arrange all ingredients around the plate. 7. Finish with sea salt on top of the lamb and drizzle with olive oil.
| Holiday 2013 Issue | 57