The restaurant became particularly known for its steaks, once advertised as \u201cthe best between Memphis and New Orleans.\u201d<\/p>\n
\u201cI\u2019d drive to Dallas to get angus steak when you couldn\u2019t really find it everywhere,\u201d Parmegiani said in 2012.<\/p>\n
Parmegiani\u2019s son, Jay, learned to cook in his father\u2019s kitchen. A 1994 Post story described Jay, then a junior at Vicksburg High School, working alongside his father at Jacques\u2019. Jay later opened Roca Restaurant & Bar in 2009.<\/p>\n
Parmegiani became a U.S. citizen Jan. 19, 1994, in New Orleans. The following day, he told the Post he continued to return to France to visit his family but considered Vicksburg home.<\/p>\n
\u201cI\u2019ve been here so long that it\u2019s home now,\u201d he said. \u201cI go back to France to see my family, stay a month or so, then I come back. My life is here.\u201d<\/p>\n
Jacques\u2019 Cafe In the Park closed in 2012. Parmegiani said at the time that a slow economy and changes in ownership at the Battlefield Inn contributed to the decision.<\/p>\n
He continued cooking after the restaurant closed. A 2022 newsletter from Vicksburg Elks Lodge No. 95 thanked Parmegiani and two other cooks for preparing the lodge\u2019s Thursday night meals.<\/p>\n
Parmegiani had three children, Ian, Jay and Carmen.<\/p>\n
In 1994, reflecting on his decision to remain in Vicksburg, Parmegiani called it \u201cthe best move I ever made.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"
The restaurant became particularly known for its steaks, once advertised as \u201cthe best between Memphis and New Orleans.\u201d \u201cI\u2019d drive to Dallas to get angus steak when you couldn\u2019t really find it everywhere,\u201d Parmegiani said in 2012. Parmegiani\u2019s son, Jay, learned to cook in his father\u2019s kitchen. A 1994 Post story described Jay, then a<\/p>\n","protected":false},"author":2,"featured_media":8094,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[5,8731],"class_list":["post-8093","post","type-post","status-publish","format-standard","has-post-thumbnail","category-chefs","tag-chef","tag-push-alert"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dnc\/117326638204013008","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts\/8093","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/comments?post=8093"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/posts\/8093\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/media\/8094"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/media?parent=8093"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/categories?post=8093"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/chefs\/wp-json\/wp\/v2\/tags?post=8093"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}