Tonight’s Specials: OK, sorry Kitchen Crew, I had too much coffee and want to CRUSH IT TONIGHT at FIGUE

Figue+Desert+Smash+hi+res-106-2399067727-Opictured is my opening Kitchen Crew, some have moved on and some are still with us!

SMALL PLATES

Soupe de Poissons $10

Marseilles’ famous puréed Fish soup, Rouille, Parmesan

Little Flamenco Dancers $12

Pork, Serrano Ham and Fontina Cheese involtini; Tomato, Olive and Caper sauce

Margherita Pizza $14

Tomato, Basil, Mozzarella

Amatriciana Pizza $16

house cured Guanciale, San Marzano Tomatoes, Pecorino

Pizza alla Diavolo $16

shaved Salumi, Garlic and Red Chili Flakes

Scallop Crudo with Piquillo Pepper Granite $16

Mint and Citrus cured diver Scallop, organic Sicilian Citrus Olive Oil

Salt and Pepper Moroccan Calamari and Octopus $18

deep fried Calamari and Octopus with Harissa powder, Green Charmoula

AMERICAN BERKSHIRE PROSCIUTTO AND BURRATA $18

Di Stefano Artisan Burrata, Brioche Crostini, Fig Jam

Carpaccio of Octopus $18

Truffle Aioli, Arugula, Asparagus & Truffle Salad, shaved Manchego, Brioche Crostini

New Caledonia Sweet Blue Prawn Crudo $18

Sashimi grade Spot Prawns, Tomato Confite, Artichokes, Basil

Papillon of New Caledonia Blue Prawns and Burgundy Truffles $30

crispy Butterflies of sweet Blue Prawns, Cabbage Salad, Truffle Beurre Blanc

Paleta Iberica de Bellota $42

Cinco Jotas pure bred Iberico shoulder Ham aged two years

Tomato Olive Focaccia, Green Tomato Jam, shaved Idiazabal Cheese

BIG PLATES

Squid Ink Chitarra Pasta in Guazetto $28

Greek Branzino, Mussels and Shrimp in a Saffron Tomato Brodo, hand cut Squid Ink Pasta

BUCKWHEAT PASTA WITH RABBIT RAGU $28

hand rolled Buckwheat Pasta, Rabbit Ragu, Sicilian organic Citrus Olive Oil, aged Pecorino

Crispy John Dory $32

New Zealand St. Pierre, Chorizo Croquette, Saffron Aioli

SPIT ROAST JIDORI CHICKEN $26

Chickpea Fries, Ratatouille, Preserved Lemon Jus

Daube of Slow Braised Wagyu Beef Cheek $36

baked Ricotta galette, Cherry Tomato confite, Pumpkin Seed Crumble, Micro Arugula

Filet of Beef with Artichokes and Truffles $48

Potato Puree, caramelized Onions and Bacon, Artichokes & Burgundy Truffles

SWEETS & TURKISH COFFEE

Moroccan Donuts and Harissa Hot Chocolate $9

house made Donuts, Cinnamon Sugar, spicy Hot Chocolate

Turkish Coffee $10

Honey and Cardamom flavored Coffee prepared and served in a copper Ibrik

When asked by a social-climbing Paris hostess how he liked his truffles, Curnonsky replied,
“In great quantity, Madame. In great quantity.”

 

~ Curnonsky (Maurice Edmond Sailland), French writer (1872-1956)

Food Porn: Truffles, Pizzas and Octopus Carpaccio… Pictures from Last Night!

Baking Bread 06

“The most learned men have been questioned as to the nature of this tuber, and after two thousand years of argument and discussion their answer is the same as it was on the first day: we do not know. The truffles themselves have been interrogated, and have answered simply: eat us and praise the Lord.”

– Alexandre Dumas 

figue 2013 02

 

figue 2013 25

AMERICAN BERKSHIRE PROSCIUTTO AND BURRATA $18

Di Stefano Artisan Burrata, Brioche Crostini, Fig Jam

figue 2013 24

Since we’ve opened I have always treated the charcuterie bat like a sushi bar.  My cooks Michael and Chris kibbitz with guests offering them dishes that aren’t on any menu. It is a beautiful focal point for our restaurant.figue 2013 15 figue 2013 14 figue 2013 13

 

Carpaccio of Octopus $18

Truffle Basil Aioli, Arugula and Asparagus Salad, shaved Manchego, Brioche Crostini

figue 2013 08

The octopus carpaccio is something I wanted to do for ten years now.  Last night was the first experiments.  I kept it fairly classic in liberal sense.  I mean we all know carpaccio Is raw beef drizzled with an olive oil dressing and garnished with shaved cheese. Invented in 1950 by Mr. Cipriani at Harry’s Bar in Venice.  The dish was inspired by the Contessa Amalia Nani Mocenigo whose doctor had recommended she go on a diet of raw meat.  Mr. Cipriani had visited the art exhibit of the famed Renaissance painter Vittore Carpaccio, known for his brilliant reds and whites.  Like any legendary dish, it mutates and morphs into something new.  Change always comes whether we want it to or not.  Our character is decided on how we handle it.

Turban of Sea Scallop and Burgundy Truffles $30

Spaghetti, shaved Truffles, Cabbage Salad, Beurre Blanc

figue 2013 04

This is one of my favorite Joel Robuchon inspired dishes.  A single strand of spaghetti is wrapped around the interior of a savarin mold, filled with scallop and truffle mousse and big hunks of scallop then steamed.

figue 2013 05

Turned out onto a pasta bowl, paired with a cabbage salad, slivers of fresh Burgundy truffles and an old school beurre blanc made with French butter.

figue 2013 06While I had my camera out I took a few more food shots…

figue 2013 38Buckwheat Pasta and Squid Ink Chitarra waiting to be cooked…figue 2013 22

Squid Ink Chitarra Pasta in Guazetto $28

Greek Branzino, Mussels and Shrimp in a Saffron Tomato Brodo, Hand Cut Squid Ink Pasta

figue 2013 37

Kibbe│ Lebanese Lamb and Bulgur Wheat meatballs, Cucumber salad, Hummus – 14 

figue 2013 20

Daube of slow braised Wagyu Beef Cheek $36

baked Ricotta galette, Cherry Tomato confite, Pumpkin Seed Crumble, Micro Arugula

figue 2013 12Sticky Toffee Cake

figue 2013 11

Moroccan Donuts and Harissa Hot Chocolate $9

house made Donuts, Cinnamon Sugar, spicy Hot Chocolate

figue 2013 32 figue 2013 31 figue 2013 30 figue 2013 29 figue 2013 27

 

 

 

 

 

Burgundy Truffle Season Has Begun

 

 

 

Nothing gets me more excited as a Chef than the beginning of truffle season.  My first batch of truffles rolled in today from Burgundy.  While they are not as pungent or expensive as Perigord they still are beautiful and fragrant.  Here are my specials for tonight!  Please stop by Figue in the Palm Springs market for dinner and be sure to say HELLO!Display0317

SMALL PLATES

 

Di Stefano Artisan Burrata Caprese $16

slow cooked Cherry Tomatoes, Pesto, Sicilian Organic Citrus Oil

house pickled Currant Tomatoes, Fig Vincotto and Di Stefano Burrata

Figue Food Sept 2013 14

 

Salmon Crudo with Citrus and warm Merguez Olives $16

Mint and Citrus cured Salmon, drizzled with 1,000 year Olive Oil

Grapefruit, Kaffir Lime and Mandarin Orange, fried Sausage stuffed Olives

 

Salt and Pepper Moroccan Calamari and Octopus $18

deep fried Calamari and Octopus with Harissa powder, Green Charmoula

 

American Berkshire Prosciutto $18

Di Stefano Artisan Burrata, Brioche Crostini, Fig Jam,

 

Carpaccio of Octopus $18

Truffle Basil Aioli, Arugula and Asparagus Salad, shaved Manchego, Brioche Crostini

 

Turban of Sea Scallop and Burgundy Truffles $30

Spaghetti, shaved Truffles, Cabbage Salad, Beurre Blanc

blog

 

Paleta Iberica de Bellota $42

Cinco Jotas pure bred Iberico shoulder Ham aged two years

Tomato Olive Focaccia, Green Tomato Jam, shaved Idiazabal Cheese

 

Warm Truffle Tart $95

Filo, Smoked Bacon and Candy Onion Jam, Burgundy Truffles

Display0319 Display0318 Display0111 Display0320

 

BIG PLATES

 

 

Squid Ink Chitarra Pasta in Guazetto $28

Greek Branzino, Mussels and Shrimp in a Saffron Tomato Brodo, Hand Cut Squid Ink Pasta

Buckwheat Pasta with Rabbit Ragu $28

hand rolled Buckwheat Pasta, Rabbit Ragu, Sicilian organic Citrus Olive Oil, aged Pecorino

 

Spit Roast Jidori Chicken $26

Chickpea Fries, Ratatouille, Preserved Lemon Jus

 

Daube of slow braised Wagyu Beef Cheek $36

baked Ricotta galette, Cherry Tomato confite, Pumpkin Seed Crumble, Micro Arugula

 

Whole Roasted Daurade Royale $38

Mediterranean Gilt Headed Sea Bream, Artichoke & Fennel Barigoule, Olive Tapenado

 

SWEETS & TURKISH COFFEE

 

Moroccan Donuts and Harissa Hot Chocolate $9

house made Donuts, Cinnamon Sugar, spicy Hot Chocolate

 

Turkish Coffee $10

Honey and Cardamom flavored Coffee served in a Copper Ibrik

Figue Food Sept 2013 05

Storming the Bastille, Just NOT during MY Dinner!

“I have lived all my life in the name of good taste.

Now I am to die by the hands of people with bad taste.”

 –          Madame du Barry

download

On 14 July, as they do every year, millions of French men and women will celebrate the fall of the Bastille in 1789. The passing years have shown, however, that the guillotine might have better served as a better symbol of the momentous events now recalled as the French Revolution. The truth is that life in the Bastille was simply not all that difficult. In fact, for many of those residing there, the Bastille may have been one of the best pre-revolutionary restaurants of Paris. During his own stay there, the Marquis de Sade passed his time washing down truffled sausages with fine Bordeaux wines. On the day the Bastille was actually liberated, there were only six “prisoners” in attendance. One, imprisoned for failure to pay his debts, insisted on staying in his three room suite long enough to finish his roast pheasant dinner. Another demanded that the crowd help him carry away the more than 50 bottles of wine that he had set aside for his use.

In fact, when the crowd tore down the Bastille, they were unknowingly carrying out a plan for which Louis XVI had already set aside funds. In what may be another interesting footnote to history, of the six liberated prisoners, three were eventually executed by the same people who freed them, two emigrated to America and one, Andre Dubois, harmless but quite insane, went on to become a member of the French senate.

French gastronomes of all classes were concerned with the influence of the revolution on their dining habits. Grimod de la Reyniere, a well known banker and gastronome of the ancien regime considered the Revolution little more than “an unpleasant interlude when austerity had to be simulated and chefs given their notice. If it had lasted”, he wrote, “France might have actually lost the recipe for fricasseed chicken.” One of his chefs, Antoine Broissard took it a bit more seriously. When Broissard discovered that he could not locate any Nantes ducklings to serve for dinner one evening, he hung himself in his kitchen. One of the problems that Reyniere did not dwell upon was that many of France’s most devoted gourmets ended both their revolutionary zeal and their gastronomic endeavors by a meeting with the falling blade of the guillotine.

It may be of some historic interest to know just what many of these people ate just before keeping their appointment with the Widow, as the guillotine was known. Danton, surely the most charming of the revolutionaries and a great gourmet dined on stuffed squab, fresh asparagus and raspberry sorbet before his execution. Robespierre, Danton’s rival but not a man who specially appreciated good food, supped on a thick lentil soup just before his own moment of truth. The Duke of Burgundy dined elegantly on salmon mousse and apple pie and Armond, the Prince of Conde had a light snack of salmon in mousseline sauce. As to the women, the only form of equality between the sexes that the legislators of the revolution believed in was the guillotine which decapitated members of either sex with equal dispatch. Marie Antoinette, Madame Roland and Charlotte Corday, the three most eminent women of the revolution were among its victims.
Marie Antoinette, executed as much for her rudeness to her jailers as for her royal position, sipped Champagne and ate truffled pate de foie gras before she was taken off for her final humiliation. The twenty five year old Charlotte Corday, who had slain the revolutionary leader Marat, declined a final dinner but nibbled on a chocolate éclair while standing on the platform of the guillotine, annoying the executioner somewhat because of what he considered an unnecessary delay in carrying out his duty. Madame Roland, the feminist of the group, dined simply on poached eggs, a small wedge of Brie cheese and an apple. Madame du Barry, the last great courtesan of the royal days, and a woman of elevated taste in food as well as in lovers, is said to have dined on raspberries with fresh cream before being carted off to the guillotine. Du Barry’s final words were: “I have lived all my life in the name of good taste. Now I am to die by the hands of people with bad taste.”

At Figue Mediterranean, http://www.EatFigue.com, we are celebrating Bastille Day by serving our interpretations of famous last meals from the Bastille.  Among the dishes being served tonight and tomorrow are the Marquis de Sade’s Truffled sausages.  We are serving them with potato puree and sauteed apples.

The Marquis de Sade’s Truffled Sausages

26 ounces

lean Veal

9 ounces

pork fatback

18 grams

fine salt

2 grams

ground white pepper

1 gram

ground nutmeg

about 5 feet

medium hog casing

1.

Cut the meat and fat into pieces small enough to pass through grinder. Partially freeze.

2.

Grind the veal using a disk with 3/8″ (10 mm) diameter holes. Grind the fat using a disk with 3/16″ (5 mm) diameter holes.

3.

Combine the meat and fat with the salt, pepper, and nutmeg. Chill thoroughly.  Add as much chopped truffles as your budget will allow.

4.

Soak the casings in cold water until soft. Thoroughly rinse the casing inside and out.

5.

Set up a sausage stuffer. Fill the bowl of the stuffer with the forcemeat. Be careful not to leave any air pockets in the mixture.

6.

Slide the casing on the fill tube. Tie a knot at the end of the casing after it is fully on the fill tube.

7.

Fill the casing with the forcemeat. Do not overfill the casings. Guide the casing along the work surface as it fills.

8.

Tie a knot at the other end of the filled casing that comes off the stuffing tube. “Massage” the sausage to ensure that it is filled evenly. Twist the filled casing to make 5″ long sausages.

9.

Place the sausages on a rack and dry for a couple of hours in a refrigerator. Using a fine skewer or needle, puncture the skin over any visible air bubbles and puncture evenly along the length of the sausages.

10.

Use within a couple of days or wrap tightly and freeze.

 

Note: To cook the sausage, poach in 180 °F (82 °C) water until the interior temperature reaches 160 °F (71 °C). Drain and fry briefly in a hot pan to crisp the skin.