Jonathan Gold reviews Marché Moderne

Grilled prime hanger steak, hand-slated spices and shallot jus frites.

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.

Parmesan caramelized sweetbread sorrel, spinash and parsley.

Brussel sprouts, crimson crab apples, shishito peppers, and charcuterie meats.

Caramelized pear spice cake: chestnut mousse line, praline ganache gelato, honey chantilly.

A charcuterie board: prosciutto tossing, Olympia provision salami, chorizo framani, Calabrian prosciutto spread.

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.

Chef Florent Marneau prepares grilled prime hanger steak, hand-slated spices and shallot jus frites.

Patrons dine at the bar.

Patrons view a seafood tower of hokkaido scallops, lobster, beau soleil oysters and langoustine.

The new Marché Moderne has all the accouterments of a grand modern restaurant.