SiseFromm
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Florent Marneau, formerly of Pinot Provence off Anton and Bristol in Santa Ana, opens his new restaurant tonight (04.23.2007) in the old Troquet location at South Coast Plaza! I received this email earlier today:
TO ALL OUR GUESTS
WE ARE PLEASED TO ANNONCE THE OPENING OF Marché Moderne RESTAURANT TONIGHT!
THE RESTAURANT WILL BE OPEN FOR LUNCH FROM 11:30AM TO 3 PM AND DINNER FROM 5:30 TO 9:30 PM SEVEN DAYS A WEEK
For all info or reservation call 714-434-7900
Florent and Amelia Marneau
Chefs/owners
I love the food Florent was producing at Pinot. It was anchored with classic combinations but he didn't shy away from experimentation. You won't find molecular work or misplaced foams, but you will get perfectly cooked food, rich sauces from classic stocks and reductions, and playful combinations such as ahi tuna, pommes frites, and mustard cream, or my all-time favorite, crispy sweetbreads with almonds and cauliflower in curry emulsion.
I highly recommend stopping by his new joint. We haven't been obviously, but I'm sure he'll hit a home run and I love the patio space at the old Troquet.
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Good point. I do have a big question though. Can anybody here name any noteworthy wines coming from Temecula? Are there any high-quality winemakers? Have any wines received favorable reviews from the usual suspects? Are there any high-dollar bottles with Temecula printed on the label? I'm not trying to be an asshole about it, I just sincerely don't know.
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I was trying to verify my theory that Temecula is far too hot a growing area to produce wines of any serious aging potential. Unfortunately, I came up empty handed. I tried several Google search combinations but the only thing I really found was average daily temperatures year over year. I couldn't find anything on heat & humidity for the growing season. It’s basically a desert area, no?
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I love the Laundry. Great restaurant. However, when I'm casually visiting the area, they're never on my radar. French Laundry is the epitome of an ultra-special occasion restaurant. If I'm in the wine country and I have a day of tasting under my belt, my mind isn't on "oysters & pearls", wearing a suit, or going through all of the pomp & circumstance surrounding Thomas Keller's flagship. For me, I'd rather tuck into Bistro Jeanty or Ad Hoc, both in the same town. Try them both. You'll love them.
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Alice Waters created her farming community by asking people to grow what she wanted. Maybe time isn't on your side to start up grass roots style growing, but maybe if you really want those flowering broccoli, the fresh eggs with crayon orange yolks, the purple kale, the candy-striped beets . . . all that comes with creating the demand and the purpose.
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I guess it's time for me to get my act together and get up to Sona. I read the chef/pastry chef team were opening another restaurant? I forget the name now but it's a very French title, no?
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There are a lot of chain restaurants.
Sorry to take your quote out of context, but I really feel that this exact point is, sadly, the key to most new and/or burgeoning communities in suburban Southern California. Every time a new community pops up, so does the local Target, Baja Fresh, Juice it Up, Starbucks, Home Depot, and (fill in the blank). My wife just got a new job in a fresh business park in Irvine near the Spectrum. Her choices for food are limited to those that are owned by conglomerates and big-box style chains. It really sucks.
Maybe a proper restaurant in Temecula is really needed after all.
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Having never visited the region for wine tasting, I can't really comment first-hand or offer my own personal experiences. However, my dad visits the area often enough and "raves" about the Almond Champagne, apparently a specialty of sorts for the region. Based on that alone I have serious concerns about the quality of wine they're producing in that region. I asked the California one of the domestic wine buyers at Hi-Time if they were stocking anything from the region and the only response I received was a sideways look and a chuckle. Who knows though? Maybe it's the next Paso Robles.
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Absolutely. Just PM me when you get closer to your Summer trip.
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I'm about to read through the rest of the review, but this caught my eye and I had to stop:
An interesting pairing for the Chawan-Mushi was Hitachino, a white ale made entirely from rice:We found three different varities of beer from this producer at Hi-Time Cellars in Costa Mesa. We were heading to a Japanese restaurant and thought we'd have an "apperitif" before we all headed out. I wanted a rare Japanese beer and we found these adorable bottles and couldn't pass them up. They're really all quite interesting! My favorite actually was the traditional Japanese Ale from the same producer in a bottle with a similar graphic (they all looked similar with the change in colors on the graphics). If you're still around, you should DEFINITELY make a trip to Hi-Time. That store is amazing and we know pretty much all of the wine buyers there. I'd love to give you a tour.
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I ate at Orange Hill for my high school prom! It's still there and I'm sure they're still doing weddings and contienental cuisine. We were on the other side of the hill in Anaheim, with Orange Hill being up Chapman in the city of Orange, heading twoards old Irvine. I haven't been up there in ages though. We're in the Costa Mesa/Newport area now. We're eating at Cafe Rouge this coming Friday to celebrate our anniversary so I'll report back.
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I grew up in Anaheim Hills so my family's "special occassion" restaurant was always The Fox Fire on Imperial Highway right near the 91 Freeway. It still stands, although now it's known a lot less for it's old-school continental & chop house menu and a lot more for it's nearly innappropriate singles scene and live entertainment.
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You were a stone's throw from us when you were at the Crab Cooker. We're about a mile or so from the Newport Peninsula and Crab Cooker is one of my father in-law's all time favorites. It has a certain charm that makes it a somewhat unforgettable Newport eatery. The potatoes are a bit gluey but the seafood is usually spot-on.
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The thought of eating lunch at Chez Panisse, followed by dinner at The Laundry, followed by brunch the next morning at Redd is enough to make anybody nervous from the potential richness. Man oh man. You're going to be in for it!
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Although we've never been to that location of Shin-Sen-Gumi, we LOVE the one in Fountain Valley. We were there a couple of weeks ago actually. The little quail eggs with bacon on skewer is far and away my favorite item!
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Some years ago we had a culinary pilgrimage of our own up and down the state. We hit a few of your destinations. I can only tell you that it's a difficult trip! We were filled to our ears with fine foods and it was somewhat exhausting.
Chez Panisse:Of all of the places I’ll be visiting, eating at Chez Panisse will truly be a pilgrimage to me. Alice Waters, IMO, is one of the most influential culinary personalities of the second-half of the 20th century.
You got that right! Alice Waters is amazing and rarely appreciated by "civilians" for her massive contributions to the food world. I really feel that she's the entire reason I can walk into a grocery store and buy organic heirloom tomatoes. We had a really great time at Chez Panisse and I'm sure you will too.
I can't wait to hear about Cyrus. Apparently they make a call to the kitchen to announce your arrival.
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La Super Rica in Santa Barbara seems like a logical stop for cheap, awesome eats.
EDIT:
Whoops. It looks like you won't be making it down that far South. I should have read your post more carefully.
Yes, yes, yes! I will make it down there ( mentioned it in my post)... thanks for the correct spelling and the link to the Santa Barbara site. I'll poke around on that for more information.
My brain must have been turned off yesterday because your post clearly says you're heading down that far and, worse, you even mentioned Super Rica. I need to go lie down.
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La Super Rica in Santa Barbara seems like a logical stop for cheap, awesome eats.
EDIT:
Whoops. It looks like you won't be making it down that far South. I should have read your post more carefully.
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Any guesses on where he might land in San Francisco? I wonder if Mina picked him up?
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you might try the venerable mail order Burgers Smokehouse.
www.smokehouse.com
I might have to give that one a try. I see they have breakfast patties on the site. That might do even though I was thinking more about links. I might just have to make them myself as you mentioned. I can always order up meats from Neiman Ranch and grind them myself in my Kitchen Aid mixer.
Jason~Why don't you ask someone at the places that carry the FraMani brsnd if they can get you thise? Lookslike Whole Foods carries them !
I think I've seen Fra'Mani salami in the deli case near the pate and hams, so it is possible they allow for special orders on the sausage. I'm in the Newport location often enough so I'll ask around when I'm there.
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Wow! "Meditation in Purple" is truly awesome. I'd love to try hibiscus cellophane and frozen Campari foam. I'm not sure about Napa though. Where would he work that could take on that level of sophistication in a dessert? Redd? I can definitely see San Francisco and I would LOVE it if he came to LA.
Not that Napa doesn't have world-class dining, they just serve it up in a more rustic and classically French kind of way. Redd is the closest thing they have to an urban-style restaurant. I'm not familliar with Jordan Kahn's work, but based on that photo you presented, I'm guessing he's a modern-chic kind of pastry chef.
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By the way, Orange County is severely lacking in the steakhouse department and I really think a proper, old-school yet modern, hardcore steakery would do amazing here. Shhh . . . don't tell anybody, but we've got our own little "speak easy" happening right in Costa Mesa where select diners get a full, private restaurant experience at our house. Pairings are included and one time we presented our diners with: "Brown - A Costa Mesa Steakery". The menu consisted of:
START:
Iced Shrimp with House-Made Cocktail Sauce
Lemon Parsley Salad
(1996 Louis Latour Batard-Montrachet)
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SALAD:
Iceberg with Tomato & Shallot
Pt. Reyes Blue Cheese Dressing
(2004 Dönnhoff Niederhäuser Hermannsköhle Riesling Auslese)
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MAIN:
Pan Roasted Prime Dry-Aged New York Strip Steak, Clarified Butter & Parsley
(1985 Shafer Hillside Select)
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SIDES:
Creamed Spinach with Gruyere
"Chocolate Chip" Potatoes with Minced Black Truffle
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FINISH:
"Vanilla Pudding for Grown-Ups"
(2005 Pride Mountain Mistelle de Viognier)
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FINALE:
Dow’s 1994 Vintage Porto & Fine Davidoff Cigars
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My steak was cooked correctly: medium rare. It was, however, a bit under seasoned to me.
Call me crazy, but I like my steak aggressively seasoned. For me, you really can't over-season beef. Salt does such wonders. The Morton's near us has the very bad habit of under seasoning their cuts, which to me is a major crime considering all of the time and money they're investing in the quality of the meat. When I'm cooking steaks at home I make a pool of kosher salt (Diamond Crystal) and coarse ground pepper at a nearly even ratio and I literally press both sides of the steak into the mixture. Along with an intense flavor punch, the salt helps the meat to get nearly crispy on the exterior.
I think I need to eat steaks tonight.
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Wow! "Meditation in Purple" is truly awesome. I'd love to try hibiscus cellophane and frozen Campari foam. I'm not sure about Napa though. Where would he work that could take on that level of sophistication in a dessert? Redd? I can definitely see San Francisco and I would LOVE it if he came to LA.
Dinner! 2007
in Cooking
Posted · Edited by SiseFromm (log)
We only had dinner for 3, but here are some pics from last Saturday evening:
Courgette & Goat Cheese Soup
Wagyu Tri-Tip, Chive Butter, Butter-Crushed Potatoes, Bacon-Roasted Carrot, Pinot Noir Reduction
Wines Paired to the Steak
1975 Francis Darroze Armagnac (aged 24 years in oak)