{"id":1684,"date":"2024-01-31T09:30:51","date_gmt":"2024-01-31T09:30:51","guid":{"rendered":"https:\/\/christian.mywebpreview.co.uk\/scottsdalenewsite\/?p=1684"},"modified":"2024-09-05T13:19:48","modified_gmt":"2024-09-05T13:19:48","slug":"francine-restaurant-debuts-new-menu-and-michelin-trained-executive-chef-remy-lefebvre","status":"publish","type":"post","link":"https:\/\/christian.mywebpreview.co.uk\/scottsdalenewsite\/blog\/post\/francine-restaurant-debuts-new-menu-and-michelin-trained-executive-chef-remy-lefebvre\/","title":{"rendered":"Francine Restaurant Debuts New Menu\u2014and Michelin-Trained Executive Chef Remy Lefebvre"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">Scottsdale&#8217;s popular <\/span><a href=\"https:\/\/francinerestaurant.com\/\" target=\"_blank\" rel=\"noopener\"><span style=\"font-weight: 400;\">Francine Restaurant<\/span><\/a><span style=\"font-weight: 400;\"> kicked off the new year in a big way\u2014with Michelin-trained Executive Chef Remi Lefebvre joining the team, as well as debuting his new seasonal menu.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The French-born chef has more than 20 years of global culinary experience at Michelin Star restaurants and luxurious hotels, most recently at AVA Mediterraegean. He brings a wealth of experience to Francine, with a strong focus in French Mediterranean-inspired cuisine.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">&#8220;Chef Remy has an exceptional resume. He\u2019s been named one of the top chefs in Singapore and he has led the culinary teams for many of the world\u2019s best restaurants,\u201d says Francine founder and owner Laurent Halasz. \u201cHe has a big focus on sourcing his dishes locally, and uses only the most organic and seasonal ingredients. Chef Remy brings a vibrant and soulful twist to his French Mediterranean cuisine and we are extremely honored and proud to now have him leading our culinary team here at Francine.\u201d\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Remi created the current seasonal menu, which includes:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">A savory <\/span><b>Crab Taramasalata<\/b><span style=\"font-weight: 400;\">, with crispy socca.\u00a0<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">A flavorable smoked <\/span><b>Eggplant <\/b><span style=\"font-weight: 400;\">dressed with lemon juice, olive oi,l and espelette. This hors d&#8217;oeuvre is finished at the table with a silky tahini dressing.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">A new take on <\/span><b>Tuna Tartare<\/b><span style=\"font-weight: 400;\">, featuring white soy, lemon. and avocado.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">A grilled <\/span><b>Spanish Octopus<\/b><span style=\"font-weight: 400;\">, served with arrabbiata sauce, tapenade, and grilled slices of zucchini.<\/span><\/li>\n<\/ul>\n<p><img decoding=\"async\" src=\"https:\/\/christian.mywebpreview.co.uk\/scottsdalenewsite\/wp-content\/uploads\/2024\/08\/Francine-Restaurant-Debuts-New-Menu\u2014and-Michelin-Trained-Executive-Chef-Remy-Lefebvre-img1.jpg\" alt=\"\" \/><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">A <\/span><b>Chopped Spinach Salad<\/b><span style=\"font-weight: 400;\"> with feta, honey dressing, and pecans.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Unique <\/span><b>Grilled Blue Prawns <\/b><span style=\"font-weight: 400;\">that come from the pristine waters of New Caledonia. They are grilled on the French top, then seasoned with paprika oil and served with a toum aioli.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Francine\u2019s<\/span><b> Rack of Lamb <\/b><span style=\"font-weight: 400;\">is from Australia, and is marinated with fresh herbs before touching the grill. It is served with confit piquillo pepper, a Mauresque sauce, and a theatrical presentation.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">The<\/span><b> Grilled Skuna Bay Salmon<\/b><span style=\"font-weight: 400;\"> is selected from the pristine water of Skuna Bay in Vancouver, then grilled and complemented with fennel bulb and grated bottarga. The culinary team season the dish at your table with a mandarin sabayon.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">The seasonal <\/span><b>Duck Pithiviers<\/b><span style=\"font-weight: 400;\"> is a classic of the French gastronomy. The pie is made of puff pastry and stuffed with a truffle and mushroom duxelles, grilled foie gras, and duck magret. It is seasoned with a pear vinegar gastric.<\/span><\/li>\n<\/ul>\n<p><img decoding=\"async\" src=\"https:\/\/christian.mywebpreview.co.uk\/scottsdalenewsite\/wp-content\/uploads\/2024\/08\/Francine-Restaurant-Debuts-New-Menu\u2014and-Michelin-Trained-Executive-Chef-Remy-Lefebvre-img2.jpg\" alt=\"\" \/><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">The <\/span><b>Branzino in Salt Crust<\/b><span style=\"font-weight: 400;\"> is seasoned with pistou, lemon, and dill, and wrapped in fig leaves before it is baked in an aromatic salt crust. The fish is flambeed at the table with Pastis for an aromatic and theatrical presentation.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">The <\/span><b>Brussel Sprouts<\/b><span style=\"font-weight: 400;\"> are seared and seasoned with pomegranate molasses, sunflower seeds, and micro thyme.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">For dessert, a <\/span><b>Classic Profiterole<\/b><span style=\"font-weight: 400;\"> or the <\/span><b>Maxi Profiterole<\/b><span style=\"font-weight: 400;\"> is stuffed with vanilla ice cream and whipped vanilla ganache. This classic dessert is complemented with a decadent hot chocolate sauce.<\/span><\/li>\n<\/ul>\n<p><img decoding=\"async\" src=\"https:\/\/christian.mywebpreview.co.uk\/scottsdalenewsite\/wp-content\/uploads\/2024\/08\/Francine-Restaurant-Debuts-New-Menu\u2014and-Michelin-Trained-Executive-Chef-Remy-Lefebvre-img3.jpg\" alt=\"\" \/><\/p>\n<p><span style=\"font-weight: 400;\">\u201cCooking is my life and food is my culture,\u201d says Remy. \u201cWhat I am able to do every day in the kitchen feels like magic, and I am thrilled to be able to do what I love most of all here at Francine. Laurent has started something very special here and I\u2019m excited to take it to the next level and introduce some new contemporary dishes here at Francine.\u201d<\/span><\/p>\n<p><i><span style=\"font-weight: 400;\">4710 N. Goldwater Blvd., Scottsdale, AZ 85251<\/span><\/i><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Scottsdale&#8217;s popular Francine Restaurant kicked off the new year in a big way\u2014with Michelin-trained Executive Chef Remi Lefebvre joining the team, as well as debuting his new seasonal menu. The&hellip;<\/p>\n","protected":false},"author":3,"featured_media":1934,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_price":"","_stock":"","_tribe_ticket_header":"","_tribe_default_ticket_provider":"","_tribe_ticket_capacity":"0","_ticket_start_date":"","_ticket_end_date":"","_tribe_ticket_show_description":"","_tribe_ticket_show_not_going":false,"_tribe_ticket_use_global_stock":"","_tribe_ticket_global_stock_level":"","_global_stock_mode":"","_global_stock_cap":"","_tribe_rsvp_for_event":"","_tribe_ticket_going_count":"","_tribe_ticket_not_going_count":"","_tribe_tickets_list":"[]","_tribe_ticket_has_attendee_info_fields":false,"footnotes":""},"categories":[23],"tags":[131,415,418,416,260,417],"post-category":[163,25],"class_list":["post-1684","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-featured","tag-dining","tag-food-drink","tag-francine-restaurant","tag-french-food","tag-happy-hour","tag-mediterranean-cuisine","post-category-dining","post-category-food-and-drink"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Francine Restaurant Debuts New Menu\u2014and Michelin-Trained Executive Chef Remy Lefebvre - Scottsdale.com<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/christian.mywebpreview.co.uk\/scottsdalenewsite\/blog\/post\/francine-restaurant-debuts-new-menu-and-michelin-trained-executive-chef-remy-lefebvre\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Francine Restaurant Debuts New Menu\u2014and Michelin-Trained Executive Chef Remy Lefebvre - Scottsdale.com\" \/>\n<meta property=\"og:description\" content=\"Scottsdale&#8217;s popular Francine Restaurant kicked off the new year in a big way\u2014with Michelin-trained Executive Chef Remi Lefebvre joining the team, as well as debuting his new seasonal menu. 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