Jacques Cagna

The single greatest entrée of a lifetime! Puff pastry filled with duck confit and a 1 cm x 1 cm piece of black truffle. Of course, what do you expect from a $ 50 piece of truffle?
They had Arnoux and Lefleive wines from the early 80’s and they were perfect. It is pure haute cuisine as I love it. No dabbling with those silly runny sauces. No pretense as to fashion. Down and dirty, the great complex and intense dishes I love.
Small dining room feel, upstairs and elegant. Pricey, but not crazy. If you want old fashioned first class french, this is my pick.

Mssr. Cagna hosts a beautiful restaurant on the Left Bank and plates some of the best food I’ve had the delight to consume during my many trips to Paris.
If on offer I would highly recommend the Escargot. I’m sure Mssr. Cagna changes the recipe and so if Escargot are offered up on perfectly cooked, small potato halves drizzled with a mind-​boggling butter sauce, do not hesitate to order.
Go. Enjoy. Bravo!
MSSR. Cagna hôtes un beau restaurant sur la rive gauche et des plaques de quelques-​uns des meilleurs plats que j’ai eu le plaisir de consommer pendant mes nombreux voyages à Paris.
Si l’offre que je vous recommande fortement de l’Escargot. Je suis sûr que MSSR. Cagna modifie la recette et si Escargot sont offerts sur la cuisson parfaite, petite pomme de terre moitiés arrosé d’une sauce au beurre ahurissant, n’hésitez pas à l’ordre.
Allez. Enjoy. Bravo!