Experts' Choice Award SaQuaNa
What the experts agree on
SaQuaNa blends Japanese and French techniques with surprising creativity—think sea bream with nori or truffle-crusted cabbage. Chef Bourdas makes fine dining accessible as an all-day social hub, not a stuffy formal affair.
Fodor's " Surprising combinations—like sea bream with nori and marinated sanshō, or cabbage tempura with a truffle crust—attest to Bourdas's far-flung influences." Full review
Michelin Guide Bib Gourmand
"Alexandre Bourdas has turned his SaQuaNa into a real social hub, open from morning to night, the idea being to make good food accessible to as many people as possible. The menu is varied,..." Full review
