Is Alexandre Bourdas in the process of redefining the codes of gastronomy? He has made his SaQuaNa a 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, with influences from near and far, and always features signature dishes such as monkfish in coconut broth and combawa oil, or his emblematic pascade. A confident and inspiring culinary offering.