I have always looked upon Jacques as a homage to classic French cuisine - not what you will find today in most bistros, cafes, restaurants, in France. As long as they retain Boeuf bourguignon, sole almandine, bouillabaisse, escargot, foie gras etc., and the classic desserts, I will be happy.
The changes which pinotlover speaks of above are part of the reason we cancelled our Vista voyage to sail on Riviera instead.
Mura, I agree with your choices.