SaQuaNa visit: July 2011
Yesterday we enjoyed a 3 1/2 hour lunch at SaQuaNa. I admit that I entered with some doubt, but followed my husband in ordering the full tasting menu. What a treat! There was not a dud in the lot of nine courses. Excellent and fresh product, light and creative but not over-reached treatment. Every bite a joy. The website will give you the real deal, but in the meantime:
We started with the house apero of rum punch: yum, but heady. Alongside: crab/avocado on FILO cups; a savory meringue; duck flan with asparagus bits.
Lobster in a coconut/lime/cilantro broth;
Lieu with a piquant tomato salsa;
Mackerel in mussel broth with favas and curried potato chips;
Veal carpaccio, green bean tempura and guacamole;
Perfectly rare pigeon breast with lemon confit and vocal accent;
Small (6?) selection of proper cheeses;
A cakey concoction with strawberries, rhubarb, ginger and pepper;
A thick smear of sherry laced topped with cherries and fresh tarragon.
Mignardises of raspberry filled caramel topped cream puffs and pistachio; a small pot of coffee ice-cream with toffee bits.
The courses came out in a well timed progression. No long gaps between but neither any haste. We ordered a bottle of pouilly fume which the excellent som stretched to last the entire meal; wine and water service was perfect.
I walked in a doubting Thomas and left a convert!
We went Saturday and had the "small" 5 course plus a zillion other things tasting menu for 68 Euros.
What a wonderful meal. You could have 4 more courses (halibut, sardines, veal and a meringue tarte) for another 50 Euros.
About 5 amuse bouche including a raw scallop on a warm mini-bun.
Grilled dorade with many foams and sauces: almond paste, romaine lettuce in a creamy dressing
a filet of raie with long green beans and cepes
Fillet of beef, soja butter, turnip, cucumber, and snap peas
choice of chesses
Main dessert: a belle helene (ice cream, pear, and chocolate sauce) plus apple caramel chocolate cake, plus a macaroon plus a little cake.
Yum. Yum. Reserve! It was packed.
Reading from their website, the thoughts behind this restaurant is truly inviting and deeply personal; the interior of "tables that could not be lifted," and "vanish everything that feels like marketing," to chef's goal: "we want only the human dimension and the joy of sharing a good meal with strangers and friends" with food that has " a convivial purity, warm minimalism."
"the excellent som stretched to last the entire meal" - what a nice touch; I had to slow down our waiter twice during yesterday's dinner from his "filling" wine service...
As always, thanks for putting another "soul evident kitchen" on my map.