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CHEF'S LETTER
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TEN 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. 

The idea was always in the back of my mind to open a restaurant, to serve guests food inspired by my native country, and to showcase how our methods have evolved over time to become something we can call our own. 

JAN, an intimate 18-seater restaurant in Nice’s Old Port district, takes guests on a culinary exploration using only local and seasonal ingredients from surrounding farms on the Cote’d Azur. Growing up on a farm in Middelburg, a town in the northern reaches of South Africa, this approach was our way of life, and a passion that informed the concept for Restaurant JAN from the start. Here, the idea of adapting and serving South African favourites like melktert, bobotie, biltong and other dishes to discerning culinary audiences in Europe was born. As a tribute to my homeland and a nod to my adopted city, the JAN team constantly strives 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, to nature and to our hearts, as we ensure our offering grows with us, reflecting the beauty of our breathtaking location and the mission for sustainability we all hold close to our hearts. This principle truly drives JAN today, and each lovingly prepared dish is a love letter to ten years of magic at 12 Rue Lascaris. Thank you for your continued support. 

The best is yet to come.

Jan

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 Culinary Director

Pascal Szafranski
Restaurant President

Antro Davel 
Group Executive Chef

Scott Armstrong
Head Chef

Kevin Berut
Sous Chef

Celine Widehem
Maître d’hôtel

Hakim Ajraibi
Assistant maître d’hôtel

Marina Bourlon de Rouvre
Sommelier

Nicolas Rommevaux
Chef de rang

Guillaume Fourmier
Chef de rang

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 Culinary Director

Pascal Szafranski
Restaurant President

Antro Davel 
Group Executive Chef

Scott Armstrong
Head Chef

Kevin Berut
Sous Chef

Celine Widehem
Maitre d’Hotel

Hakim Ajraibi
Assistant Maitre d’Hotel

Marina Bourlon de Rouvre
Sommelier

Nicolas Rommevaux
Chef de rang

Guillaume Fourmier
Chef de rang

SUPPLIERS

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

All our produce is sourced within a radius of 500 kilometres from the restaurant. 

Agnes & Renaud Papone: Organic Vegetables and eggs

Dominique Girod, Puget-Theniers: Organic dairy products 

Le Panier Gourmand, Jeremy Passeron, Nice:  Vegetables and Fruit

Au Septieme Miel, Jorris van Bergen, Saint-Leger: Organic honey

Nadim Beyrouti, Oliviera, Nice: Olive Oil

Sébastien Hély, Boucherie Agricole: Meat and Poultry

Steve Molinari, Port de Nice: Fish and seafood

Maison Jean-Marc Bordonnat, Nice: Farm-style bread

Juliette, Blanche et Damien, La Pousseraie, Nice: Aromatic herbs and cress

Thomas Métin, Fromagerie Métin, Vence

 

SUPPLIERS

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

All our produce is sourced within a radius of 500 kilometres from the restaurant. 

Agnes & Renaud Papone: Organic Vegetables and eggs

Dominique Girod, Puget-Theniers: Organic dairy products 

Le Panier Gourmand, Jeremy Passeron, Nice:  Vegetables and Fruit

Au Septieme Miel, Jorris van Bergen, Saint-Leger: Organic honey

Nadim Beyrouti, Oliviera, Nice: Olive Oil

Sébastien Hély, Boucherie Agricole: Meat and Poultry

Steve Molinari, Port de Nice: Fish and seafood

Maison Jean-Marc Bordonnat, Nice: Farm-style bread

Juliette, Blanche et Damien, La Pousseraie, Nice: Aromatic herbs and cress

Thomas Métin, Fromagerie Métin, Vence

 

EXPERIENCE
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JAN

An intimate 18-seater space with a distinct classic charm and timeless interior. The warm yet precise atmosphere provides our guests with a sense of armchair travelling. The restaurant is open five days a week for lunch and dinner with one seating per service.

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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 after Jan Hendrik’s beloved Ouma (grandmother) who passed away at the age of 91, the extensive tour du fromage is a dedicated room that offers 91 plates of cheese, 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 – Present

Gault & Millau

RESERVATIONS

CONTACT US:

Reservations can only be made by selecting the button below. 

For other enquiries, such as private bookings of the restaurant, please contact us at:

[email protected]

VOUCHERS:

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

Contact [email protected] for more information

Please note:

Due to the size of our restaurant, we do require a deposit to confirm your booking. Confirmation, either by e-mail or telephone, 48 hours before your arrival will assist us to prepare for any special requirements you may have. 

The JAN restaurant seating configuration is based on 2- and 4-seater tables for both lunch and dinner.

Please LET US KNOW:

  1. If you or any of your guests have food allergies or dietary restrictions
  2. If you are celebrating a special occasion
  3. If you are using a gift certificate, including the number of the voucher

DRESS CODE: Chic/ Elegant

We regret that we do not allow small or big dogs.

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