Sa.Qua.Na

Sa.Qua.Na Review

Chef Alexandre Bourdas earned his second Michelin star in 2010, after putting Honfleur on the gastronomic map with his first star in 2008. From the small but ravishing dining room to the impeccable presentation, his restaurant is a study in getting it right down to the smallest detail. Surprising combinations—braised cod in a lemon confit pastry with a coulis of green peas, leeks, and mushrooms; roasted pigeon breast with haricots verts, peanuts, garlic purée, and a tarragon Hollandaise—attest to Bourdas's far-flung influences: his native Aveyron, Japan (where he cooked for three years), and the regional fare he seeks out daily from local farmers and fishermen. Having also worked as a pastry chef, Bourdas creates his own desserts, like the glorious nougatine au beurre with strawberry sorbet, orange flower cream, and a pistachio crust. Along with two sublime tasting menus, the chef has thoughtfully provided a menu for kids under 10 that's less than half the price. Bien sûr, reserve well in advance.