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Saint Jacques Restaurant Review: Saint Jacques’ charming chef/owner Lil Lacassagne trained with the legendary Roger Vergé at Le Moulin de Mougins in the south of France, and he brings the flavors and warm hospitality of his sunny birthplace, Provence, to Raleigh. The seasonally evolving menu includes Provençal classics such as a blue cheese and pear terrine, onion soup, country pâté, and escargots with butter and garlic. At lunch, you will find crêpes, omelets, quiches and salads. Dinner main courses may be a crisp-skinned roast chicken, rack of lamb with an herb-Dijon mustard crust, or duck à l’orange with a braised leek and potato ragoût. The restaurant's namesake dish features pan-seared scallops with smoked bacon and a fennel gratin. Desserts, such as fresh pear clafoutis, pineapple rum baba, and a trio of pots de crème, are just as delightful. The wine list offers a selection of bottles from France’s major wine growing regions, and even some fine choices made in North Carolina. Waitstaff, under the watch of Lacassagne, is polished and knowledgeable.