Let's Be French!

LAURENT HALASZ CREATES FRENCH RIVIERA-INSPIRED FINE DINING AT FRANCINE

by Nisa Ayral

Photos Courtesy of FRANCINE

Enjoy the cuisine of the sun by acclaimed restaurateur Laurent Halasz of the highly successful FIG& OLIVE as he opens FRANCINE, a new French restaurant at Scottsdale Fashion Square.

Anchored by the cuisine and inspired design from the South of France, FRANCINE is a highly anticipated fine dining experience and brainchild of the acclaimed restauranteur Laurent Halasz, who is best known for his success as the founder and creator of FIG & OLIVE, where the food is exquisite, and the atmosphere is incredible.

“FRANCINE has been a long time coming for me, and I personally couldn’t be prouder or more excited to show our guests what we have created here in this extraordinary space,” Halasz said. “From the materials we selected with designer Olya Volkova in the design and building process of the restaurant, to the flavors and dishes we are serving, we have taken great care to ensure our guests feel that true experience of the French Riviera.”

This ingredient and flavor-centric approach is the magic behind the delicious flavors featured in his dishes. FRANCINE is named after Halasz’s beloved mother, the inspiration behind his notable culinary journey. This makes the French restaurant much more personal, inviting guests into his childhood with family, recipes and a sense of home.

Childhood recipes from his mother were always balanced with fresh herbs and seasoning to create vibrant, clean food. This ingredient and flavor-centric approach is the magic behind the delicious flavors featured in his dishes.

“What I really learned from a young age was selecting ingredients and vegetables at the market and not oversaturating them with spice, but making them shine by their natural taste,” Halasz said. For instance, he explained that there are many variations of tomatoes, and they

are all used differently, whether that be through texture or how they are cut or prepared.

Valley native and classically French-trained ChefBrian Archibald will lead FRANCINE’s culinary team, bringing more than three decades of culinary leadership experience. Chef Archibald said his longstanding relationships with farms and purveyors will allow the new FRANCINE restaurant to showcase some extraordinary dishes that are sourced both locally and from around the world.

FRANCINE’S FLAVOR PROFILE IS MEDITERRANEAN, OR, AS WE LIKE TO SAY, THE 'FOOD OF THE SUN.'

Everything you will find on the menu atFRANCINE will be similar to the flavorprofiles and coastal cuisine that you might findright now in the French Riviera. Just as theseasons will change, so will our flavors,” ChefArchibald said.

Dinner features Striped Bass with lemon,eggplant and Picholine olives and Bouillabaissewith a mussels and shrimp stew.

Other favorites include Grilled Octopus,Zucchini Carpaccio, Ratatouille Tart, SteakTartare, Mushroom & Taleggio Pizza, BoneMarrow and Seared Duck a la Provencal. Forlunch and afternoon hours, the menu will alsooffer a selection of salads like our fave—SaladNiçoise—or carpaccio and pizza.

In response to COVID-19, the restaurant is following strict safety protocols and implementing all the CDC guidelines, including mask wearing, table spacing and social distancing.