Service was exceptional. David the GM went above and beyond to make our night an unforgettable experience. The Caviar with Quail Eggs are a must try, along with the Octopus appetizer. Looking forward to next time.
March 2024
Only complaint is the "necessity" of valet parking in a mall! This is so unnecessary to try to squeeze an extra "dime" out of you at a restaurant that doesn't exactly charge "mall prices"!
March 2024
All six of us truly enjoyed our celebration at Marché Moderne David the GM so gracious our server Lorissa wonderful as was our delicious food. From the Hostesses to server GM and chefs a true dining experience. Dine there soon Diane
About the restaurant and décor: After years of being situated across the way from elegant shops in South Coast Plaza, Florent and Amelia Marneau's beloved French restaurant finds itself across from the ocean, nestled against the undulating hills of Newport Coast. The surroundings couple fittingly with the venue's indoor aesthetic, where the traditional elegance of white tablecloths and earth-toned banquettes meets vibrant lighting, retro-cool stone walls and a massive exhibition kitchen adorned by choice selections of charcuterie waiting to be sliced.Likes: Elegant yet approachable setting; excellent wine list; attentive, knowledgeable service.Dislikes: None.Food & Drinks: One thing that's stayed steady in the move is Florent's skill in preparing French cuisine, as each dish presented is an exhibition of finely tuned technique, compositional purity and pinpoint balance. Start your journey with an indulgent butter flight. Second-course small plates such as the British Columbia scallops, toasted buckwheat butter jus and caviar; and the celery root potage, roasted hazelnut and stone crab ideally transition the palate from the beginning round of offerings. Mains like steak frites and coq au vin are well crafted, and they share space with Florent's loving interpretations of classic dishes of OC restaurants of yore, from Pascal's braised rabbit à la moutarde to Aubergine's mesquite smoked duck breast. Pastry chef Amelia's desserts are statement pieces, as delights like the chocolate cake with apricot stracciatella gelato and the panna cotta with mango compote and lime matcha tea streusel produce harmonious flavors and textures. The wine list features a wealth of topnotch selections from France and California, while the intimate bar crafts an array of sophisticated cocktails.
It's not an overstatement to say chef Florent Marneau has spent more than half his life perfecting his coq au vin. Enrolled in cooking school in his native France at age 13, and classically trained for years, he then brought his talents to Orange County. His bistro, Marché Moderne, opened in 2008, and gained instant unparalleled attention not just from locals but from critics nationally as well. (It was nominated for James Beard Awards for Best New Restaurant, Best Chef, and Outstanding Service.) In 2017, Marneau moved to a fresh, expansive location close to the beach in Newport. Bifold doors open to a casual patio, allowing a sea breeze through the dining room, and a Cruvinet holding boutique French and California wines is the showpiece behind a quartzite bar. Dinner guests can savor steak frites or foie gras and chestnut ravioli, finished with a tableside pour of poulet jus. Marneau's wife, Amelia-an acclaimed pastry chef who also trained in France-creates the delicate sweets that punctuate every meal. Off-menu specials often include chef favorites like black truffle?stuffed chicken or cuttlefish flown in from France. Locals' tip: Make a reservation for Monday night, when the three-course Spontané menu is $38 (add a carafe of wine for $18).
