While we don't need an excuse to feast on piggy parts, Marche Moderne's Florent Marneau uses the change of seasons as his culinary reason for celebration. Case in point: " The Pig Head to Toe & choucroute Alsacienne" kicked off last night on the Penthouse level of South Coast Plaza.
For those of you salivating over chef's possible interpretations of pork, look no further for the listing.
Snake River Farms short ribs
Confit & crispy pig's ears
Ham-hocks au court bouillon
Saucisse de Strasbourg fraiche
Crispy pig's feet
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