Nick Bril zet The Jane helemaal naar zijn hand (Antwerpen)

The Jane in Antwerp has been on our bucket list for some time. For some reason, we never got around to it. First there was the hype, then it was almost impossible to book. Not that the latter has changed much. So we decided to just make a reservation for lunch, also because the chef Nick Bril makes no difference between the afternoon and evening service. In the end, we are happy to have tasted The Jane. Now that the concept has been completely shaped by Nick Bril. The Chef who has come to fruition. 33. That’s the new book Nick is releasing. Early for a biography. Never too early for exceptional talent, as it turns out.

At The Jane, we keep falling for the exquisite setting of the former chapel in the Groen Kwartier in Antwerp. Much has already been written about the exceptional architecture, so we will not repeat it. What made us especially happy is that at The Jane you literally step into a new dimension. For the next four hours, you leave the daily hustle and bustle behind you. Or, as the waiter on duty came to tell you: the next four hours are entirely yours, and I am here entirely for you. And luxury is time. More than ever!

While the brigade, driven by Nick, is already showing serious activity, our angel on duty comes to tell us that we can choose between a 12 or 14-course walk. We resolutely go for 14, otherwise the crêpes Suzette and the sweetbreads wouldn’t have seen the light of day. A mortal sin, as it turned out later. For the matching wine pairing, we pass, how kind sommelier Gianluca Di Taranto (best sommelier 2018 according to Gault Millau). Today we decide to choose 3 matching glasses ourselves. For the opener, however, we resolutely go for Gianluca’s suggestion. The glass of champagne is a blanc de blanc with 100% Chardonnay ultra brut. Personally, we prefer our champagne this way. An aperitif should clear the palette and sharpen the appetite. Quid erat demonstrandum.

What is striking about The Jane’s menu is the choice of quality products. The list is very impressive: scallop, sea urchin, oyster, langoustine, eel, brill, north sea crab, sweetbreads, Lozère lamb,… Here the focus is not primarily on the food cost. We are therefore happy to indulge in the culinary walk!

In all preparations, Nick shows himself to be the accomplished master. He brings classic products in wonderful flavour combinations, rarely in classic compositions. Nick’s plates look magnificent of course, but each ingredient has its flavour function. No gallery play here! What we also appreciated enormously was how balanced the culinary walk is. Nowhere do you get the feeling that it is too much or, conversely, that there is too little on the plate. The ingredients are presented according to their value. With the lamb, for example, there was no stray piece but three beautiful slices and, in a matching bowl, an extra slow-cooked preparation. Magnificent. Finally, we also become heavenly happy with a beautiful but functional table service. The aforementioned Crêpe Suzette as an example. Just nice and classic but oh so right. The waiter on duty comes to spoon out the freshly turned vanilla ice cream onto the trolley together with the delicious orange sauce. Thank you Nick for knowing and respecting the classics!

“The general public still thinks that Sergio Herman is stirring the pot here”, a quote from book 33. Nick, we can tell you: you have outgrown the master. You are the master. Of The Jane, The Jane Table, of the DJ sets on Tomorrowland and hopefully so much more! Mille Grazie and absolutely until the next time