Comments on: Sa Qua Na (Honfleur, France) – Light & Crisp http://www.chuckeats.com/2008/10/06/sa-qua-na-honfleur-france-bright-crisp/ International adventures in cuisine Wed, 01 Feb 2012 23:14:00 +0000 hourly 1 http://wordpress.org/?v=3.0.4 By: les Halls http://www.chuckeats.com/2008/10/06/sa-qua-na-honfleur-france-bright-crisp/comment-page-1/#comment-98954 les Halls Thu, 22 Apr 2010 14:46:24 +0000 http://www.chuckeats.com/?p=244#comment-98954 Loved your comments very interesting, going to Honfleur for a few day's week after next looking forward to trying Sa Qua Na having already eaten at Michel Bras in Laguiole, Sophie Pic and Tris Gros to name a few it will be interesting to see how Alex Bourdas compares, will let you know. Bon Apetit and cheers Loved your comments very interesting, going to Honfleur for a few day’s week after next
looking forward to trying Sa Qua Na having already eaten at Michel Bras in Laguiole, Sophie Pic and Tris Gros to name a few it will be interesting to see how Alex Bourdas compares, will let you know.
Bon Apetit and cheers

]]> By: chuckeats http://www.chuckeats.com/2008/10/06/sa-qua-na-honfleur-france-bright-crisp/comment-page-1/#comment-97902 chuckeats Sat, 27 Mar 2010 07:10:13 +0000 http://www.chuckeats.com/?p=244#comment-97902 end of the meal, palate fatigue, sometimes too much wine, old memory - take your pick :-) end of the meal, palate fatigue, sometimes too much wine, old memory – take your pick :-)

]]> By: Estefania http://www.chuckeats.com/2008/10/06/sa-qua-na-honfleur-france-bright-crisp/comment-page-1/#comment-97859 Estefania Thu, 25 Mar 2010 15:24:21 +0000 http://www.chuckeats.com/?p=244#comment-97859 Why dont you comment about desserts? You dont give much importance to it? Why dont you comment about desserts? You dont give much importance to it?

]]> By: Luke http://www.chuckeats.com/2008/10/06/sa-qua-na-honfleur-france-bright-crisp/comment-page-1/#comment-52576 Luke Tue, 02 Dec 2008 13:50:02 +0000 http://www.chuckeats.com/?p=244#comment-52576 Chuck I have recently discovered your blog and I love it. I have also had the good pleasure of eating in one of your recommend restaurants in France whilst on holidays: Saquana We weren’t too keen on the place after seeing the photos you took of the front window, however we were pleasantly surprised after walking in the door with a warm greeting, the clean cut, minimalist feeling and above all the …………..color ! http://www.alexandre-bourdas.com/saquana/lieu/1.htm I don’t think that taking a photo of a closed restaurant does the place justice. Even Cindy Crawford looks average in a pair of track pants and a bomber jacket. We took the 80 euro menu after the choice of the 50 menu or the degustation. We had a 10 course meal including the appetizer and petit fours and what great value! We ate for over 2 hours and left a little ‘light and airy’ after an appetizer, bottle of wine and digestives. I was a bit confused on what to expect after you started you blog with the Bourdas has one star however deserves 2 on the first page. Then, Bourdas has style but maybe nothing to say on the last page. We ate the Daurade and truffle crêpe as you did which were fantastic and apparently house specialties. The menu afterwards was totally different we asked about the changes and supposedly the menu is constantly changing with the products available at the height of their season and availability. With your blog you talk about lightly and just floated, light in flavor, very airy, light pure and balanced, then you suggested placing a light and creamy torchon of foie gras in the place of the seared foie gras as it was too heavy. Whilst at the same time saying that there was no real journey throughout the meal. I liked the difference in textures. Is a gelatinous mouth feel a characteristic of a well cooked piece of turbot? We had the pigeon as our meat course the cuisson was perfection. The two desserts were magical and the petit fours unforgettable (unlike yours as you forgot to take a photo and commentaries of them! ;-) All in all we loved the meal , the restaurant, the whole experience and are glad that they didn’t take their inspiration for the interior design from the neighboring restaurants such as » le perroquet ver t » (the green parrot) Saquana: A great value meal 10 courses for 80 Euros light and well balanced. The USA: A country in financial difficulty and full of overweight citizens. It seems as though chuck you have discovered the restaurant that could save our country!! Chuck I have recently discovered your blog and I love it. I have also had the good pleasure of eating in one of your recommend restaurants in France whilst on holidays: Saquana
We weren’t too keen on the place after seeing the photos you took of the front window, however we were pleasantly surprised after walking in the door with a warm greeting, the clean cut, minimalist feeling and above all the …………..color !

http://www.alexandre-bourdas.com/saquana/lieu/1.htm

I don’t think that taking a photo of a closed restaurant does the place justice. Even Cindy Crawford looks average in a pair of track pants and a bomber jacket.
We took the 80 euro menu after the choice of the 50 menu or the degustation. We had a 10 course meal including the appetizer and petit fours and what great value! We ate for over 2 hours and left a little ‘light and airy’ after an appetizer, bottle of wine and digestives.
I was a bit confused on what to expect after you started you blog with the Bourdas has one star however deserves 2 on the first page. Then, Bourdas has style but maybe nothing to say on the last page.
We ate the Daurade and truffle crêpe as you did which were fantastic and apparently house specialties.
The menu afterwards was totally different we asked about the changes and supposedly the menu is constantly changing with the products available at the height of their season and availability.
With your blog you talk about lightly and just floated, light in flavor, very airy, light pure and balanced, then you suggested placing a light and creamy torchon of foie gras in the place of the seared foie gras as it was too heavy. Whilst at the same time saying that there was no real journey throughout the meal. I liked the difference in textures.
Is a gelatinous mouth feel a characteristic of a well cooked piece of turbot?
We had the pigeon as our meat course the cuisson was perfection. The two desserts were magical and the petit fours unforgettable (unlike yours as you forgot to take a photo and commentaries of them! ;-)
All in all we loved the meal , the restaurant, the whole experience and are glad that they didn’t take their inspiration for the interior design from the neighboring restaurants such as » le perroquet ver t » (the green parrot)
Saquana: A great value meal 10 courses for 80 Euros light and well balanced.
The USA: A country in financial difficulty and full of overweight citizens.
It seems as though chuck you have discovered the restaurant that could save our country!!

]]> By: chuckeats http://www.chuckeats.com/2008/10/06/sa-qua-na-honfleur-france-bright-crisp/comment-page-1/#comment-50697 chuckeats Tue, 04 Nov 2008 02:58:06 +0000 http://www.chuckeats.com/?p=244#comment-50697 Ahh, thanks, don't know what I was thinking when I did that - it's changed now. Ahh, thanks, don’t know what I was thinking when I did that – it’s changed now.

]]> By: Thibault http://www.chuckeats.com/2008/10/06/sa-qua-na-honfleur-france-bright-crisp/comment-page-1/#comment-50695 Thibault Tue, 04 Nov 2008 02:55:12 +0000 http://www.chuckeats.com/?p=244#comment-50695 Sorry I should have been clearer. I was talking about the categories on the left nav of your blog. Saquana is under the France - east category. Sorry I should have been clearer.

I was talking about the categories on the left nav of your blog. Saquana is under the France – east category.

]]> By: chuckeats http://www.chuckeats.com/2008/10/06/sa-qua-na-honfleur-france-bright-crisp/comment-page-1/#comment-50683 chuckeats Mon, 03 Nov 2008 21:46:03 +0000 http://www.chuckeats.com/?p=244#comment-50683 Thanks for the kind words Thibault but I'm confused - it says "west of Paris" (and i didn't edit the post.) Thanks for the kind words Thibault but I’m confused – it says “west of Paris” (and i didn’t edit the post.)

]]> By: Thibault http://www.chuckeats.com/2008/10/06/sa-qua-na-honfleur-france-bright-crisp/comment-page-1/#comment-50682 Thibault Mon, 03 Nov 2008 20:46:50 +0000 http://www.chuckeats.com/?p=244#comment-50682 Chuck, Love your blog, always pertinent and informative even though I sometime disagree (but that's what is the most interesting after all). However, there is one thing I cannot let you go with. There is no way on earth that Honfleur is located east of France. North-west at least, Normandie would be even better. Sure when you look at it from the US it's far east, but... As a French living in Japan for years, I'm really looking forward your Japan experience. Chuck,

Love your blog, always pertinent and informative even though I sometime disagree (but that’s what is the most interesting after all).

However, there is one thing I cannot let you go with.

There is no way on earth that Honfleur is located east of France. North-west at least, Normandie would be even better. Sure when you look at it from the US it’s far east, but…

As a French living in Japan for years, I’m really looking forward your Japan experience.

]]> By: chuckeats http://www.chuckeats.com/2008/10/06/sa-qua-na-honfleur-france-bright-crisp/comment-page-1/#comment-48520 chuckeats Tue, 07 Oct 2008 15:54:11 +0000 http://www.chuckeats.com/?p=244#comment-48520 I rarely leave a restaurant hungry; from what I remember, this was the perfect amount of food. I rarely leave a restaurant hungry; from what I remember, this was the perfect amount of food.

]]> By: Alexander http://www.chuckeats.com/2008/10/06/sa-qua-na-honfleur-france-bright-crisp/comment-page-1/#comment-48511 Alexander Tue, 07 Oct 2008 14:57:39 +0000 http://www.chuckeats.com/?p=244#comment-48511 Chuck, do you really get full on this? or are you still somewhat hungry after? Chuck, do you really get full on this? or are you still somewhat hungry after?

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