fbpx
CHEF'S LETTER
Jan Hendrik Portrait

EIGHT YEARS OF RESTAURANT JAN

The Restaurant JAN journey has always been one of surprises, the location of the restaurant itself was the result of a serendipitous moment, a happy accident. 

Eight years ago I was working as a chef on yachts off the Mediterranean coast and one of the families I cooked for said I should open a restaurant. The idea was always in the back of my mind anyway, but one day when we were anchored in Nice I went for a walk through the Old Port neighborhood and I saw a sign in a window of an abandoned motorcycle repair shop that read ‘Restaurant Possible’. The rest is history. 

An intimate 14-seater dining restaurant, JAN serves honest food inspired by local produce from the markets of the South of France. Coming from Middelburg, a town in the northern reaches of South Africa, my love of food was first influenced by the dishes of my childhood and a connection to my home country. This passion informed the concept for Restaurant JAN with the idea of adapting and serving South African favourites like melktert and biltong to discerning culinary audiences in Europe. As a tribute to my homeland and a nod to my adopted city, the JAN team constantly strive for contrasts between flavours, origins and cultures through a mix of French and South African cuisine.

>Over the years we have evolved, listening to our guests, nature and our hearts as we ensure our offering grows with us, reflecting the beauty of our breathtaking location and the mission for sustainability we all wear close to our hearts. This principle truly drives JAN today, and each lovingly prepared dish is a love letter to the last eight years of magic at 12 Rue Lascaris. Thank you for your continued support. 

The best is yet to come.

Jan Hendrik

OUR PEOPLE

STAFF

We would be nothing without our phenomenal JAN team, and family, who go above and beyond to ensure every experience at JAN is pure magic.

Jan Hendrik van der Westhuizen
Owner and Executive Chef

Pascal Szafranski
Restaurant President

Scott Armstrong
Head Chef

Hakim Ajraibi
Chef de Partie

Houssaminide Ali Mohamed
Chef de Partie

Chantal Murat
Assistant

Celine Widehem
Assistant Maitre d’Hotel

Marina Bourlon de Rouvre
Sommelier

Nicolas Rommevaux
Chef de rang

Kevin Berutt
Sous Chef

Guillaume Fourmier
Chef de rang

DSC02522-min
Asset 23

SUPPLIERS

We are blessed with our phenomenal local suppliers and vendors who ensure we offer guests the best and most authentic local produce that celebrate each of France’s beautiful seasons.

Babet: Vegetable and Fruit Supplier

Agnes & Renaud Papone: Vegetables and organic eggs

Le Panier Gourmand: Vegetables and Fruit

Boucherie Agricole: Meat and Poultry

Nice Equip Services: Hygiene supplier

Metro: Dry Store goods and kitchen equipment

Sylvins: Caviar and Wine

Attilus: Caviar

Sachii: Truffle supplier

Andy Maree: Fish Supplier

Flavien: Fish Supplier

Steve: Fish Supplier

La Pousseraie: Micro herbs

Beillevaire: Butter Supplier

Alziari Olive Oil: Olive oil

Panier des Chefs: Gastro supplier

EXPERIENCE
Asset 24

JAN

An intimate 14-seater space with a distinct classic charm and timeless interior, Restaurant JAN is an authentic experience inspired by the joy of coming together and indulging in a sensory journey like no other. Upon booking, guests can choose between our lunch and dinner tasting menus, complete with carefully selected wine pairings and a journey to MARIA, our bespoke cheese and preserve experience just across the street.
Asset 25

MARIA

The JAN experience has grown over the years, as has the restaurant itself, starting with the opening of MARIA in the space across the street in 2017. Named for Jan Hendrik’s beloved Ouma (grandmother) who passed away at the age of 86, the extensive tour du fromage is a dedicated space that offers more than 20 cheeses and 94 plates of condiments and other homemade preserves to allow guests an interlude during their unique dining experience.
RECOGNITION

PRESS

‘This is healthy modern cooking that’s both gorgeous to
behold and haute comfort food at its best.’
– CONDE NAST TRAVELLER


‘South Africa and France haven’t always gone well together,
but Jan Hendrik’s temple to the food (and wine) of his home
is a pas des deux par excellence.’
– FOOD24


‘In his intimate and romantic little restaurant near the port,
Chef Jan Hendrik cooks creative, personal cuisine in which
he plays on sweet and sour combinations, and dabbles in
smoky, spicy and acidic flavours, serving up in this way an
overview of South African cuisine. A favourite among
customers visiting the French Riviera.’
– MICHELIN GUIDE


‘In JAN’s cuisine, both the warm hospitality of South
Africa and the quality of local produce from the markets
of southern France are reflected.’
– EXPLORE NICE CÔTE D’AZUR


“You can find South Africa a stone’s throw from the old
port of Nice. Jan Hendrik van der Westhuizen’s starred
table looks like an 18th-century villa. The decor with
arcades in stone, candelabrums on the tables, wicker seats
creates a romantic atmosphere that surely will thrill couples.”
– VOGUE FRANCE

ACCOLADES

 

Michelin Guide 2016 – Present
Featured on the 50 Best Discovery List 2022
Restaurant of the year – Luxury Travel Awards 2017
Restaurante de Qualite – College Culinaire de France 2019

Gault & Millau

RESERVATIONS

CONTACT US:

[email protected]

VOUCHERS:

Treat yourself or a loved to a Restaurant JAN experience and purchase a voucher for either of our two menu options. 

Please note:

  • Reservations are accepted up to 60 days in advance. We advise making a reservation 1 month in advance to secure a table.
  • Please note we are only able to take reservations in accordance with social gathering limits and safe distancing regulations at this time.
  • We offer only tasting menus for lunch and dinner, there are no other menu formats available.
  • As our tasting menu features raw ingredients (eg. seafood), guests are able to swap with dishes from our plant-forward tasting menu. We are unable to accommodate guests with dairy allergies or intolerance.
  • We cater only to children above the age of 7.
  • Cakes made by our pastry team are available upon request, at $78++.
  • Prices listed are not inclusive of G.S.T. and service charge.
  • Cancellation fees per person of $150 (lunch) or $250 (dinner) apply, part of the proceeds will be donated to Pencils of Promise.
  • Our dress code is smart casual though we strongly recommend dressing up for the occasion. Gentlemen, we ask that you come dressed in trousers and appropriate footwear.
  • As part of our commitment to protect everyone in our community, we have developed an entire suite of measures for your health and safety, more details can be found here.
en_GBEnglish
LOGIN
REGISTER