The mood was bubbly, assisted by the refreshing champagne cocktails being served in the private room at West Hollywood’s Fig & Olive, as guests mingled in anticipation for the big event.
The restaurant was unveiling its new prix fixe menu being offered during the entire month of October in support of the National Breast Cancer Foundation and breast cancer awareness month. It is available at all of the restaurant’s eight locations.
The Mediterranean-inspired and olive oil-based menu was created by executive chef Wilfrid Hocquet in collaboration with noted nutritionist Elissa Goodman.
Before the elegant menu was served at beautifully set tables, the two culinary creators discussed the thoughts behind all the ingredients that went into serving it, and chef Hocquet admitted that he removed any bread products—except for the tiny bit of granola accompanying his poached pear dessert.
Fig & Olive’s president Greg Galy also talked about the health benefits behind the curated Mediterranean menu.
It began with carrot ginger soup, individually poured for each guest and served with a squash tapenade on endive with pickled mushrooms and pear.
The salad course was next with the choice of the quinoa salad with red cabbage, Brussel sprout and citrus dressing or a fennel salad with arugula, baby kale, avocado, tomato, walnut and citrus and cilantro olive oil dressing.
The main course: Riviera salmon, a perfectly grilled piece of fish with braised endive, baby kale and a cauliflower purée, which was spectacular.
After the delicious meal, it was time for the grand finale, the poached pear spiced orange sauce accompanied by granola and micro basil.
The menu is $55, and Fig & Olive with donate $10 for each one served to NBCF. Goodman’s new book, “Cancer Hacks,” a holistic guide to overcoming fears about cancer and healing it is also available at the restaurants.
Also on every Thursday in October, Fig & Olive is serving a special pink-inspired drink menu from 7-10 p.m.
