Crudo By Pascal Lorange Opens In The Village At Pacific Highland Ranch On July 28

July 26, 2016

World renowned Chef Pascal Lorange, who has cooked in Michelin-star kitchens for more than 25 years and is known for the Fig & Olive restaurants, has relocated from New York to San Diego and is setting down roots with his latest venture, Crudo, a Mediterranean-inspired restaurant with an Asian influence that will open in The Village at Pacific Islands Ranch in Carmel Valley on Thursday, July 28.

“Crudo is about the passion of traditional cuisine from the Mediterranean coast with Japanese-inspired infusions - authentic, yet delightful ingredients, with simple presentations,” said Chef Pascal Lorange

The 3,300 square foot restaurant was designed personally by Chef Lorange and Sylvie Jourdan. Many of the details of the clean, modern style were San Diego sourced, including the furnishings and lighting. The tables and outdoor patio furniture were designed and built by San Diego woodworker Jose Hernandez, while the plants and fruit trees surrounding the restaurant came from a local Carmel Valley nursery.

One of Chef Lorange’s signature options on the Crudo menu are the Mediterranean Sushi Rolls, which are served with the crudo trio. Rolls on the menu include Proscuitto Di Parma & Burrata ($15) - pesto rice wrapped with prosciutto, black olive tapenade, arugula, nori, tomato, aged balsamic olive oil emulsion; the Smoked Salmon ($14) - nori, tomato, cucumber, radish, capers, yogurt dill, ricotta spread, dill & horseradish olive oil emulsion; and the Smoked Duck Breast & Foie Gras ($17) - kumquat chutney, caramelized mushrooms, tomato, scallion, onion marmalade, olive oil emulsion. In Italian, crudo means “raw,” which translates to a number of Chef Lorange’s dishes, including the Crudo Tasting ($19), a trio of salmon, branzino and tuna. While being sophisticated in creation and originality, Chef Lorange presents the majority of his dishes as gluten-free, with the exception of a few desserts. The menu also features a wide variety of vegetarian and vegan options.

Following in the family tradition of four generations of chefs, Chef Lorange launched his culinary career in the esteemed kitchens of some of Europe’s most distinguished Michelin-star restaurants, and continued by working in some of the most acclaimed kitchens around the world. By age 30, he caught the attention of international superstar Julio Iglesias and became his private chef for several years. In his position, he cooked for numerous dignitaries, including Oscar de la Renta, Princess Stephanie of Monaco, Bill and Hillary Clinton, as well as President Obama. In 2005, Chef Lorange was tasked with launching the concept of Fig & Olive Restaurants. Over the next 10 years, Chef Lorange managed the Fig & Olive menu and seven restaurant openings across three states. Taking inspiration from his travels and prior culinary experience, Crudo is a brilliant culinary combination of experience and aspiration.

Starting in August and September, Crudo will offer adult cooking classes, as well as kids cooking birthday parties. Crudo will also be offering catering in the fall. Additionally, Crudo will offer Grab & Play kids menu items to allow kids to dine al fresco while parents enjoy a more elegant meal.

Chef Lorange already has plans to open another Crudo location at the Westin Hotel in Costa Mesa, and intends to open a few more outposts around San Diego in the future.

Crudo by Pascal Lorange is located at 5965 Village Way, Suite E 107 at The Village at Pacific Highland Ranch in Carmel Valley. For more information, visit