“I must say, French cuisine tastes better with fresh local produce. It’s also nice how Chef Marc comes out of the kitchen to talk to the diners at their tables personally. This place is ideal for birthday dinners and romantic dates. The clientele is a bit mature, but millennials are sure to enjoy the restaurant as well because of the focus on sustainability. Plus the new menu items are good value for money.”

“Sagana is the French Restaurant that wants you to forget what you know about French food.”

“Aubry’s French roots finally find true purchase in Filipino soil, and his food, while still luscious, is now bolder, fresher and - surprisingly enough - a bit more familiar thanks to the chef’s newfound focus on local seasonal produce.”

“Sagana, with all its shiny trappings and social relevance, manages to stay true to its French roots by following a simple rule: using quality ingredients to make delicious food. Aubry, the hardy veteran, easily adapts and remains relevant without compromising his strengths. Maybe even more. Dessert, which was a former weakness, has improved vastly. A taste of his butter cake with homemade guava preserve (so fragrant he can use it to perfume their dining room) illustrates how he does listen to criticism and make adjustments-yes, even at his age. With his lunch service packed on a stormy day and weekend dinners full to the rails, Sagana proves that good food will always be on trend.”