Marche Moderne Restaurant Review

3333 Bristol St. (Town Center Dr.) Send to Phone

714-434-7900 | Make Restaurant Reservations | Menu

Price

Handsome Euro-Cal bistro inside South Coast Plaza offers seasonal cuisine by husband-wife duo Florent and Amelia Marneau.

Go behind the scenes of Marché Moderne! Watch our exclusive interviews with chef Florent Marneau and pastry chef Amelia Marneau on GAYOT.com's YouTube Channel.

Cuisine

Open

Lunch & Dinner daily

Features

Romantic setting
Private room(s)
Full bar
Reservations suggested
Outdoor dining
Valet parking & parking lot
Casual dressy

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Dining room at Marche Moderne, Costa Mesa, CA

Costa Mesaâ€™s South Coast Plaza is a draw not only for its shopping opportunities but also for its culinary roster. Chief among them is MarchÃ© Moderne, the culmination of the illustrious careers of chefs Florent and Amelia Marneau. The sophisticated yet inviting interior features wood plank floors, high wood ceilings, cozy banquette seating, sumptuous fabrics and an exhibition kitchen. However, the patio may be the jewel of the restaurant, with Mediterranean touches like olive trees, a communal table and romantic booths for four draped with silk taffeta. OCâ€™s power elite, especially head honchos and fashionistas, lunch here on the chefâ€™s three-course fixed-price menu ($20 on weekdays/$25 on weekends). In the afternoons and early evenings, some come here to relax at the wine tasting bar with its temperature controlled Cruvinet dispensing system. Chef Florent is also known for his fresh salads (burrata and heirloom tomatoes, salade composÃ©e) and savory, French-style tarts, which he bakes himself in the kitchenâ€™s roaring wood-burning oven. Other starters might range from pork belly confit with peach and red onion jam to roasted octopus flavored with chorizo, shishito pepper pipÃ©rade and sauce verte. Thereâ€™s a good selection of French bistro classics such as steak frites, coq au vin, charcuterie and foie gras. EntrÃ©es, such as the soft-shell crab with yuzu emulsion served alongside a shower of black truffles, are full of enticing flavors. Be sure to make a few selections from the cheese offerings, which mostly hail from France. The crowning course may be one of pastry chef Ameliaâ€™s creations, like peach gÃ¢teau with late-harvest Semillon ice cream and praline cream.

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