by Anthony DeMatteo
Staff Writer
Inside the small dining room at JJ’s Bistro de Paris, a model of the Eiffel Tower, about as tall as two average-sized NBA forwards, stretches its silver tip near red begonias hanging from window sills.
One wall depicts a Paris street scene. Near it, sun shines through Jesus kneeling in a stained glass painting, which hangs above a banquet room facing a small parking lot.
In June, JJ’s will celebrate its third anniversary at the Gate Parkway location, which has grown up around the French restaurant.
“The past six months, business has increased a lot,” said JJ’s General Manager and Head Chef, Paul Matthews. “We are experiencing steady growth.”
JJ’s caters, sells wines, has a classically trained pastry chef and a dessert case including Paradiso – made from mango, passion fruit, coconut and gooseberries. It serves warm bread pudding and cake by the slice.
The menu is French, with English summaries. Matthews said popular dishes are the bouillabaisse and Beef Bourginon.
“A lot of it depends on people’s moods,” he said. “When it’s cold outside, you can’t go wrong with warm beef stew.”
J.J. Vigoureux, the bistro’s owner, said his is the only French-owned restaurant in Jacksonville.
“It’s a great concept,” said Vigoureux. “We’ve had a lot of people interested in franchise possibilities. That is something we are looking into.”
Vigoureux also owns JJ’s Cuisine and Wine in Ponte Vedra, which he started 14 years ago.
Staff members say many of those who patronize the Jacksonville bistro are regulars.
“The lunch crowd is almost all regulars,” said Front of the House Manager Donnie Pritchard. “We don’t do any advertising. It’s all word of mouth.”
Vigoureux said the bistro has the largest selection of caviar in the city. It serves Petrossian, which he said is the world’s best brand of the delicacy.
“It’s a blast,” he said of restaurant life. “We have a great team. It makes my job easy.”
Matthews, who moved to Gate Parkway from the Ponte Vedra location, said he enjoys his two jobs at the bistro.
“I love it,” he said. “We’re a big family. Every day, we talk on the phone between the two restaurants, helping each other. We’re not just employee I.D. numbers here.”