Jonathan Gold reviews Marché Moderne
A pot of coq au vin -- it’s popular but can feel as though it’s just for you.
(Allen J. Schaben / Los Angeles Times )
Grilled prime hanger steak, hand-slated spices and shallot jus frites.
(Allen J. Schaben / Los Angeles Times )
The Marché Moderne menu features several entrees that are homages to past dishes from other restaurants. Here, in the style of Pascal Restaurant in 1991, is braised rabbit a la moutarde.
(Allen J. Schaben / Los Angeles Times)
Parmesan caramelized sweetbread sorrel, spinash and parsley.
(Allen J. Schaben / Los Angeles Times)
Brussel sprouts, crimson crab apples, shishito peppers, and charcuterie meats.
(Allen J. Schaben / Los Angeles Times)
Caramelized pear spice cake: chestnut mousse line, praline ganache gelato, honey chantilly.
(Allen J. Schaben / Los Angeles Times)
A charcuterie board: prosciutto tossing, Olympia provision salami, chorizo framani, Calabrian prosciutto spread.
(Allen J. Schaben / Los Angeles Times)
Chef Florent and pastry chef Amelia Marneau, shown with a seafood tower of hokkaido scallops, lobster, beau soleil oysters and langoustine, are the husband-and-wife team behind Marché Moderne in Newport Beach.
(Allen J. Schaben / Los Angeles Times)
Chef Florent Marneau prepares grilled prime hanger steak, hand-slated spices and shallot jus frites.
(Allen J. Schaben / Los Angeles Times)
Patrons dine at the bar.
(Allen J. Schaben / Los Angeles Times)
Patrons view a seafood tower of hokkaido scallops, lobster, beau soleil oysters and langoustine.
(Allen J. Schaben / Los Angeles Times)
The new Marché Moderne has all the accouterments of a grand modern restaurant.
(Allen J. Schaben / Los Angeles Times)