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JAN the JOURNAL Volume 14
With its new size and hardcover, this volume brims with moments that make life magical. From secret ingredients that evoke cherished memories to the serenity found by the sea or in a song, these elements weave together to create a richer, fuller experience.
Forage And Feast Tempura Prawns with Dips
Indulge in Forage And Feast prawns paired with four exquisite dips crafted by Chef Jan. A thing of simplistic beauty for true foodies to savour.
What’s the Deal with Terroir?
This term might sound a bit fancy, but understanding it can really enrich your wine experience.
Summer Tables
Toast the sunshine with a feast of cheeses, a glorious glass of chilled Chardonnay and a curated playlist of summer
The Sparkling Saga
In the world of luxury, sparkling wine isn’t just a beverage; it’s the exclamation point of celebration. The popping cork isn’t just the sound of opening a bottle; it’s the prelude to endless possibilities, the making of cherished memories.
Potpourri and Beetroot Roulade
Sometimes, we have to indulge something just because it’s a thing of beauty. If it sounds weird to you, beetroot’s use in dessert is not at all unusual.
The JAN Guide to Nice
Bienvenue dans ma ville! Over the years – through my tours and special features in JAN the Journal – I’ve
10 Years of Restaurant JAN
This street. The stories it could tell. The first time I turned a corner onto Rue Lascaris, I was still working as a chef on a yacht off the coast of Monaco. I had a few days off and decided to take a stroll through the streets of Nice.
Eat Like a Vegeterranean
In the Mediterranean – from Spain and Portugal, all along the coast through France, Italy, Greece, Turkey and the door of the Middle East through North Africa to Morocco – food is so much more than fuel. It’s pleasure.