Set on the third floor of South Coast Plaza amidst fashionable stores, this steady operation is small, elegant and well-appointed. Add on a gleaming open kitchen, chef's counter, as well as a secluded patio—and you know you've struck gold. Well-heeled patrons and in-the-know locals pack this place, and everyone is here for Chef Tony Esnault's contemporary take on classic French cuisine.To begin, wedges of heirloom tomatoes plated with coins of compressed sweet watermelon and a smattering of crisp Persian cucumbers taste of summer, while confit duck thigh sided by preserved fig, turnips, cassoulet beans is a savory delight. Layered chocolate cake with hazelnut crunch crust ganache, chocolate cremeux and a gianduja glaze is the ultimate finish.