Alexandre Bourdas - Chef

Two Michelin star chef at SaQuaNa.

Most popular

Herb “Ravioli” with Iberico Pork Ragoût, Iberico ham, Fresh Cheese with Arugula, and Aged Goat Cheese

Rye Brioche with Seaweed, Grilled Sardines, Soy Sauce, Spinach, and Roquefort Cheese

Coconut Chicken Broth with Poached Lobster, Lovage, Coriander, and Kaffir Lime Oil

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Sliced Raw Veal with White Jus, Pesto, and Aveyron Salami

Modern Approaches to Umami in Nordic Cuisine