Skip to main content
Report this ad

See also:

Cassoulets & Frog Legs at Pinot Provence in Costa Mesa, CA

Pinot Provence


Chef Alfonso Ramirez’s creativity turns into the “wow effect” for patrons who dine at Pinot Provence in Costa Mesa, CA. Using French techniques and seasonal ingredients, Chef Alfonso turns out dishes that even impressed my friend from Paris. He has a passion for French provincial cooking using high quality ingredients to make the “rustic flavor” that makes you crave even more.

OC Food Diva

Let’s take a “taste” drive through the newest weekly culinary theme night menu items:

Spring Snap Pea Salad is topped with pea tendrils, la quercia prosciutto, burrata cheese, and drizzled elderflower vinaigrette. The sweet vinaigrette balanced out the spicy notes from some of the spring greens. Burrata was creamy and paired well with the smoky, salty prosciutto. Thumbs up, way up!

2011 Sancerre, Reverdy Duroux from France was paired with the Spring Snap Pea Salad. Tasting notes: mild, smooth, balanced, low acidity, hint of citrus. It paired well with the Spring Snap Pea Salad.

Buffalo Style Frog Legs tossed in a beurre-blanc sriracha sauce and served with Roquefort dressing, celery sticks and breakfast radish. Fantastic spin on an American classic! The sriracha gave it great flavor and heat without the pain while not being too vinegary. The pickled onions gave it a slight sweetness. Thumbs up!

Sautéed Frog Legs are served with forest mushroom, black garlic puree, and Dijon jus. Fantastique! The frog legs were perfectly sautéed. The mushroom and garlic flavors really brought out the natural sweetness of the meat. Thumbs up, way up!

Frog legs were paired with La Goudale White Ale and Gavroche Red Ale. The white ale had a creamy mouth feel but was a little bitter. It might be better with something starchy. The red ale had rich wheat taste and matched well with Buffalo Style Frog Legs.

Duck Confit Cassoulet contained tarbais beans, duck leg confit, braised pork belly, and duck jus. French comfort food to the max! The duck was tender with caramelized skin. The braised pork belly was tender with a crispy outside. The beans seemed a little sweet, but balanced out with the saltiness of the pork belly. Thumbs up!

Australian Lamb Cassoulet contained cannellini beans, braised lamb shoulder, mustard greens, date puree, and lamb jus. The lamb was tender at medium rare, but I would have preferred rare; tasty nonetheless. The flavors worked well with the beans. Thumbs up, way up!

La Bastide Saint Dominque from Rhone, France was paired with the Cassoulets. Tasting notes: Rich cherry overtones with oaky finish. The wine really let the dish shine through without overpowering it.

Before a show at Segerstrom Hall or after a long day of shopping at South Coast Plaza, Pinot Provence has the perfect quaint table waiting for you.

Specials and Events:

  • 5-Course Sommelier Fireside Dinner – Wednesday, March 19, 2014
  • Wine Wednesdays – 25% off all bottles of wine, all day
  • Cozy Cassoulet Suppers served on Wednesdays from 4pm to close
  • Social Hour – Tuesday through Sunday from 3pm to close
  • Endless Cocktail Brunch - $10 Endless Mimosas, Bellinis, Bloody Mary Cocktails, and Champagne served every day, Monday through Friday from 7am to 10am, Saturday from 8am to 11am, and Sunday from 8am to 1:30pm

Atmosphere: 5 out of 5 stars
Service: 5 out of 5 stars
Décor: 5 out of 5 stars
Food: 5 out of 5 stars

For more information:
Pinot Provence
686 Anton Blvd
Costa Mesa, CA 92626

Please check their website for hours of operation and reservation.

Like them on Facebook
Follow them on Twitter

Report this ad