Marche is an elegant French spot where inventive small plates and classic dishes shine, served with refined yet warm hospitality in a cozy setting.
"Some French restaurants seem stuck in a loop of the never-ending loop of onion soup and beef bourguignon. But special occasion spot Marche Modern excels at reworking classics with skill. Their rendition of coq au vin is essentially pasta, with a pile of linguini and braised chicken that soaks up a slurpable wine sauce, and the lovely hamachi crudo is practically a dessert, topped with a mango sorbet that chills each bite. Even bread and butter (the latter flown in from France) gets an upgrade/ Though the dining room is packed with Rolexes and the valet line features a rainbow-colored row of Porsches, the inventive food keeps the experience from feeling stuffy." - cathy park
"Some French restaurants seem stuck in a loop of the never-ending loop of onion soup and beef bourguignon. But special occasion spot Marche Modern excels at reworking classics with skill. Their rendition of coq au vin is essentially pasta, with a pile of linguini and braised chicken that soaks up a slurpable wine sauce, and the lovely hamachi crudo is practically a dessert, topped with a mango sorbet that chills each bite. Even bread and butter (the latter flown in from France) gets an upgrade/ Though the dining room is packed with Rolexes and the valet line features a rainbow-colored row of Porsches, the inventive food keeps the experience from feeling stuffy." - Cathy Park
"Florent and Amelia Marneu’s white tablecloth restaurant is a stalwart in the Orange County fine dining scene. The Newport Beach restaurant serves traditional French favorites such as roasted bone marrow and duck confit. Amelia’s chopped salad with French feta, cucumber, mint, and honey grapefruit vinaigrette showcases California produce. Other standout dishes include hamachi with a jalapeno-tinged mango-yuzu sorbet, rabbit confit stuffed cannelloni, and the rotating desserts crafted by the Marneus." - Jenn Tanaka
"Co-owner and pastry chef Amelia Marneau playfully merges a French-style icebox cake with grapefruit mousseline, Grand Marnier, and grapefruit ice cream. The layered dessert melds technical skill and whimsy with a biscuit joconde noisette, Tahitian vanilla crème, grapefruit gel, and meringues that resemble the spikes of the Super Mario Bros’ nemesis King Bowser." - Jenn Tanaka
"Chefs/owners Florent and Amelia Marneau deliver modern dishes with hints of French classics. This is a stunning, elegant and sumptuous establishment that feels and tastes familiar yet original. The cooking follows suit from the glassed-in kitchen with soft globe lighting to the fire engine-red Berkel that's ready to slice their superb charcuterie. The classics, from coq au vin to the poached Maine lobster tail flambéed in Courvoisier and paired with a quenelle of scallop, are perfectly on point. End with a cheese plate or a traditional baba au rum. Handcrafted cocktails mirror the bounty of the seasons and may feature a host of aged spirits or enjoy the well-priced wine pairings." - Michelin Inspector
