Cuisine:

• French

Jacques Cagna Description:
Near the Seine, in the refined setting of his wood-paneled sixteenth-century mansion decorated with Flemish paintings, Jacques Cagna keeps turning out the classic dishes that built his success over the years. Sure enough, the products he uses are superb (sea bass from Brittany, fatted chicken from Normandy, lamb from the Pyrenees) but we have known a more audacious Cagna. That's why we give him kudos when he dares adding to his repertoire, dishes like tiny escargots hidden under ground tomatoes in a Charentes potato. The duck with blackcurrant cream and deconstructed tiramisu are beautifully made. The wine cellar is superb and has a fine collection of old Ports.


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