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THIS RESTAURANT IS CLOSED Jacques Cagna Restaurant Review: Near the Seine and the famous---and oddly named---Pont Neuf (“New Bridge” although it is indeed the oldest of the city), the narrow streets have been cleared of abusive parked automobiles and the antique houses restored. So it’s a nice walk to the refined Jacques Cagna restaurant, perched on the first floor of a four-centuries-old house. Tribute must be paid to Annie, Jacques’s sister, who reigns over the wonderful setting of the wood-paneled sixteenth-century mansion decorated with Flemish paintings and furniture of the best taste. Jacques Cagna keeps turning out the very classic dishes that built his success over the years. Sure enough, the products he uses are outstanding, such as sea bass from Brittany, fatted chicken from Normandy, lamb from the Pyrenees, and beef from Auvergne. Even if you are an avant-garde eater you can’t go wrong trying his foie gras two ways: cold with port wine gelée in a terrine or hot, panned with seasonal fruits. His beef filet of Salers in a bordelaise sauce accompanied by wild mushrooms, salsify and potatoes is a sample of high quality meat and emblematic of a French bourgeois traditional dish. Jacques and his chef Konrad also deserve kudos when they dare to add to this classic repertoire, with such dishes as tiny escargots hidden under ground tomatoes in a Charentes potato. The duck with blackcurrant cream and deconstructed tiramisu are beautifully made. The highlight of the desserts is a thinly minced flourless apple pie. A lunch menu composed of three courses with a wide choice of dishes for € 45 is a steal for this quality food, the fine service and the classy experience. A private room well known among celebrities is available. The wine cellar is superb and has a fine collection of old ports.