Eating Iberico de Bellota Ham

Sophie Gayot Iberico de Bellota
Maestro Cortador Paco Carrasco,, Saul Sola, VP Sales/Marketing 5J with Sophie Gayot
By Sophie Gayot

West Hollywood, March 30, 2012

Last night when I went to Fig & Olive Melrose Place to celebrate their first anniversary, we were greeted with ham. A few words of Spanish and I was able to get more of the 100% pure breed Iberico de Bellota brought to us by the company 5J, and cut by “maestro cortador” Paco Carrasco. Hmmm, that was good (of course, it is one of the best cured ham in the world)….

Chef Pascal Lorange prepared a special menu for the occasion. See the pictures below.

Fig & Olive Melrose Place is on the GAYOT.com list of top 10 Los Angeles Hot Spots

  • Grilled Santa Barbara spot prawns, smoked red bell pepper tapenade, pesto, arugula heirloom tomato zucchini feuilleté
  • Truffle risotto
  • Chilean sea bass poached in aromatique olive oil, celery root purée and tomato confit
  • Desserts: chocolate pot de crème, strawberry crostini with balsamique glaze, frozen raspberry meringue, warm marzipan cake



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