An Epicurean Evening with Chef Marc Aubry at Brasserie Sagana
“French gastronomy is about long established regional recipes based on regional ingredients” Chef Marc Aubry
Brasserie Sagana is a friendly and comfortable restaurant offering French traditional specialties, in concert with some of Chef Marc’s original creations, in the heart of Bonifacio Global City.
With his commitment of sourcing the finest local products with other fine imported ingredients, Chef Marc Aubry and his team strive to serve the best of French cuisine as we would enjoy it in France.
Well known by food enthusiasts in Manila, Chef Marc Aubry was previously the Executive Chef of Je Suis Gourmand and Champêtre, before inaugurating Brasserie Sagana in September 2017 with his Farm-to-Family French restaurant concept.
Brasserie Sagana (Ground Floor, One/NEO, 3rd Avenue, corner 26th St, Taguig)
“I tend to create menus thinking about what I would enjoy eating foremost” Chef Marc Aubry
Last April 27, 2022, we hosted in collaboration with Chef Marc Aubry an Epicurean Evening presenting a special 5 course menu with wine pairings.
The curated wines were to be paired with the menu concocted for the occasion, and they were all produced from single varietals in different wine regions in France.
The first course was a mouth watering Smoked Salmon Rillettes Mille-Feuilles with Tomato Basil Coulis. Beyond the generosity of the dish, we particularly enjoyed the layers of flavors added by the puff pastry, smoked salmon and salmon rillettes which were elevated by the freshness of the tomato basil coulis.
Smoked Salmon Rillettes Mille-Feuilles with Tomato Basil Coulis
This dish was perfectly paired with the brilliant and 100% organically pure Chardonnay from Domaine de Mauperthuis, AOC Petit Chablis 2019, bringing a lovely coolness with citrus notes to the dish.
Pairing with Domaine de Mauperthuis, AOC Petit Chablis 2019
The following dish was an original Roasted Rainbow Trout Fillet served with Smoked Bacon in a delicious creamy sauce. This dish was very tasty and onctious with smokey and creamy flavours.
The pairing with the crisp and refreshing Little Miss Rosé, AOC Côteaux d’Aix en Provence 2020, was very interesting to contrast the character of the dish with floral and fruity aromas.
Roasted Rainbow Trout Fillet with Smoked Bacon
For the main course, Chef Marc prepared a Simmered Guineafowl in Red Wine Jus with a Buttery Baked Potato. Very popular in France, guineafowls are gamebirds usually appreciated for their lean and tender meat. The dish was complemented with a lovely red wine sauce and luscious buttery baked potato adding texture to the savoury meat.
For the pairing, we had the Merlot by Château Sainte Barbe, AOC Bordeaux 2016, bringing roundness, elegance and depth to the dish. This wine definitely elevated our appreciation of the dish with its notes of fresh berries, vanilla and liquorice.
Simmered Guineafowl in Red Wine Jus with a Buttery Baked Potato
We were excited for the cheese as we had Saint Nectaire from the Auvergne region of France. Made from the milk of Salers cows that feed on rich volcanic pastures, this cheese is creamy and melts in the mouth to reveal flavours of nuts, hay, cellars and mushroom. It was simple yet elegant, served with grilled homemade bread and fresh apple for the sweet touch.
With it, we enjoyed the red wine Luc Baudet “À Quatre Mains”, AOC Crozes-Hermitage 2018, for its structure and smooth texture. This full bodied Northern Syrah from the Rhone Valley was a perfect match with its exquisite bouquet of blackcurrant, vetiver and violet.
Saint Nectaire paired with Luc Baudet “À Quatre Mains”, AOC Crozes-Hermitage 2018
Finally, for the dessert we had a delicious Raisin Tart with Marc de Bourgogne Sauce specially prepared for the occasion. Textured as a traditional French "clafoutis", this was the cherry on top of a harmonious and filling tasting menu.
Raisin Tart with Marc de Bourgogne Sauce
The pairing with Apothicaire Armagnac Folle Blanche 15 ans was a great option to awaken the digestion and finish the delightful evening.
Armagnac is an AOC protected brandy produced in South-West France. It is usually a blend of distilled wines made from 4 grape varieties - Ugni Blanc, Folle Blanche, Baco and Colombard - and aged for at least two years in oak barrels.
For this special occasion, we enjoyed a single distilled wine from Folle Blanche grapes and aged for 15 years. Wonderfully aromatic and balanced, this unique Armagnac offered us the ultimate bouquet of dried fruits and fruit bread.
Pairing with Apothicaire Armagnac Folle Blanche 15 ans
“I like to believe that a stop in Sagana, is a convenient way to feel like being in France without the hassles of actually travelling there” Chef Marc Aubry
Chef Marc's exquisite dishes reflect his refreshing vision, making authentic French Brasserie cuisine an artisan comfort food accessible to all Manila residents.
The regular food menu includes a large selection of French appetizers, salads, soups, pastas, main dishes and desserts. Some of their most popular dishes are the French Onion Soup, Escargots, Lamb Shank and Dark Chocolate Nelusko Mousse Gateau.
Brasserie Sagana (Ground Floor, One/NEO, 3rd Avenue, corner 26th St, Taguig) is open every day for lunch and dinner. For further information you may check their website www.sagana.ph or contact them directly via phone (02) 8815 8801 or email hello@sagana.ph.