Saint Jacques Menu

Saint Jacques Restaurant Review:

Lil Lacassagne has handed the reins of this bastion of Provençal cuisine to chef Serge Falcoz-Vigne. After running his own restaurant in Paris, Falcoz-Vigne moved to the Triangle area, heading the kitchens at Chapel Hill’s 411 West and later Raleigh’s 18 Seaboard. He maintains Lacassagne’s high standards with his rendition of familiar French regional dishes. Appetizers include duck foie gras with apple mango butter, veal sweetbreads with local mushroom sauce, and crispy fried frogs’ legs served simply with butter and lemon juice. Main courses may be pan-seared salmon topped with a sorrel sauce and paired with ratatouille and a parsnip-cauliflower purée, and the restaurant's namesake dish featuring pan-seared scallops with smoked bacon and lobster sauce in a puff pastry shell. Desserts, such as a sabayon with fresh fruits and the darkest chocolate mousse with raspberries, are just as delightful and well-executed. The wine list offers a selection from all wine-growing regions of France as well as classic apéritifs such as Lillet and Kir Royale. Service is as polished as ever, and the cozy, yellow-walled dining room, simply adorned with white cloth-covered tables, remains the same --- blessedly untrendy.