{"id":2009915,"date":"2013-09-18T10:32:00","date_gmt":"2013-09-18T08:32:00","guid":{"rendered":"https:\/\/www.luxsure.fr\/2013\/09\/18\/le-secret-square-gerard-cagna-celebrate-gastronomy\/"},"modified":"2026-03-13T14:38:32","modified_gmt":"2026-03-13T13:38:32","slug":"le-secret-square-gerard-cagna-celebrate-gastronomy","status":"publish","type":"post","link":"https:\/\/www.luxsure.fr\/en\/2013\/09\/18\/le-secret-square-gerard-cagna-celebrate-gastronomy\/","title":{"rendered":"Le Secret Square & G\u00e9rard Cagna celebrate gastronomy"},"content":{"rendered":"

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When a daring Michelin-starred chef takes over the kitchens of Paris’s most impertinent restaurant, G\u00e9rard Cagna and Secret Square come together.<\/strong><\/p>\n

From September 19 to 26, two-starred chef G\u00e9rard Cagna will take over the Secret Square kitchens, offering an exceptional menu to mark the F\u00eate de la Gastronomie. Comprising a prelude, a choice of three starters, three main courses and three desserts, the menu will bring together some of G\u00e9rard Cagna’s signature dishes and, above all, the very essence of his talent. This collaboration will highlight the qualities of the Secret Square restaurant and the work of its team, combined with the passion of this totally atypical Chef. This highly gastronomic menu will nevertheless be offered at the usual house menu price of 68 euros, and will be complemented by a suggestion of food and wine pairings. <\/p>\n

The F\u00eate de la Gastronomie as seen by G\u00e9rard Cagna at Secret Square<\/strong><\/em><\/p>\n

Prelude<\/strong><\/em>
\nBroccoli ice cream with a touch of chives<\/em><\/p>\n

Starters<\/strong><\/em>
\nLandes souffl\u00e9, caramelized duck foie gras escalope, artichoke mousseline<\/em>
\nCarpaccio of haddock and Scottish salmon, candied ginger<\/em>
\nSweet 7 vegetables, fresh delicacies and tangy accents<\/em><\/p>\n

Dishes<\/strong><\/em>
\nRoasted saddle of lamb served with hazelnuts, Cr\u00e9ances carrot tatin, Anna apples, tarragon jus<\/em>
\nPan-seared pike-perch steak, kale embeurr\u00e9e, warm oysters, hollandaise mousseline and light curry<\/em>
\nBeef fillet steak, brioche marrow bone, Bordeaux-style reduced jus, wild mushroom and ratte apple fricassee<\/em><\/p>\n

Desserts<\/strong><\/em>
\nDark chocolate mi-cuit with lemon and Jamaican pepper sorbet<\/em>
\nParis Brest choux pastries from our childhood with mocha ice cream<\/em>
\nCosta Rican pineapple carpaccio, orange supremes, grapefruit sorbet and mango coulis<\/em><\/p>\n

Food and wine pairing suggestions<\/strong><\/em>
\nJoseph Mellot, Sancerre 2007<\/em>
\nMont\u00e9e de Tonnerre, Chablis 1er Cru 2011<\/em>
\nCh\u00e2teau de Pez, Saint Est\u00e8phe 2008<\/em>
\nTerra Noble Cabernet Sauvignon (Chile) 2010<\/em><\/p>\n

An unforgettable experience in the image of Secret Square, the place where the pleasure of taste finds all its meaning.
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