Nick Bril has exchanged his imposing church for a converted warehouse on the Eilandje where he operates on a smaller scale. The Jane now sports a minimalist, airy, elegant mood in which superb works of art add an offbeat edge. The kitchen takes centre stage and is also home to the chef’s own DJ turntables.
Bril’s international creativity is paired with suitably full-bodied sauces, an interest in matured ingredients and a certain minimalist slant. He favours last minute preparations, grilled food and continues his quest for ever more explosive flavours. He might cook translucent langoustine on a plancha grill, then pair it with a vin jaune, smoked butter and vine leaf oil beurre blanc, a cooking jus and a salad of braised endive and perilla leaves.
Such is the DNA of The Jane: first-class ingredients, bang-on technique and big boned flavours that leave us speechless. Chef Bril tells a story that bears his hallmark, paired with fine wines and alcohol-free beverages. Steeped in serenity and adorned in intensity.