On the Line: Chef Florent Marneau of Marche Moderne

Edwin Goei • OC Weekly • June 24, 2009
He is Florent Marneau, chef and proprietor of Marche Moderne, one of the best French restaurants in the county.  We are food bloggers with a few dumb questions that we've always wanted to know but were afraid to ask.  What do you get when you...
The full article can be read on the OC Weekly website.

Related Articles

Jinan Montecristo of Les Amis, Part Two

Edwin Goei • OC Weekly • December 1, 2010
Today we continue our Q&A with Jinan Montecristo of Les Amis in Fullerton, a Lebanese restaurant she, her husband and her parents co-own together and have built up a faithful following of toum-loving diners. Stay tuned for a recipe from their...

Bavel and Bestia’s Culinary Power Couple Reflects on Weathering the Shutdown

Andy Wang • Los Angeles Magazine • July 7, 2020
Ori Menashe and Genevieve Gergis are husband and wife, chef and pastry chef, and the visionaries behind two of L.A.’s most celebrated and successful restaurants: Bestia and Bavel. The culinary power duo, who met in 2005 when Menashe was cooking...

Jinan Montecristo of Les Amis, Part One

Edwin Goei • OC Weekly • November 30, 2010
Les Amis is the little Lebanese restaurant in Fullerton we reviewed a few weeks ago. Though owner Jinan Montecristo credits her mom for all the wonderful food (as you'll read in the interview) it is Jinan who is the driving force. Here's Part One...

Jason Quinn of The Lime Truck, Part Two

Edwin Goei • OC Weekly • July 21, 2010
Today we conclude our Q&A with Chef Jason Quinn. If you missed the first part, read it here. Stay tuned tomorrow for our final installment: a recipe from the chef. What would you'd like to see more of in Orange County from a culinary standpoint:...

On The Line: Dean Simon of Bruxie, Part Two

Edwin Goei • OC Weekly • January 5, 2011
Today, we continue our Q&A with Dean Simon of Bruxie in Orange. Have no idea what Bruxie is? Where've you been? If you missed the first part, click here to read it. And stay tuned tomorrow for a recipe. What show would you pitch to the Food...