Jan: Eye-Pleasing Menu and Atmosphere

Nice, as it slightly reminds us of Izmir with its palm trees, bazaar and beach, was a city I hadn’t visited ever before since, for me, it was overshadowed by Cannes, Monte Carlo and St. Tropez which are included in my visits to the French Riviera for many years.

As the city is blessed by its happy people wandering around its streets, what makes it outstanding is the 15 beaches it harbors attracting tourists from around the globe. That means you may witness its laid-back residents going swimming during lunch breaks and getting back to work again. Although it looks like a small, tranquil and colorful holiday destination, Nice is the fifth biggest city in France. The city is built on a flat terrain, and the route from the train station to the sea could be quite enjoyable to walk for those who would like to take a stroll.

Jan was one of the restaurants we discovered in the vicinity of the port which was converted from a motorcycle shop in 2013. As it pleases our eyes with the petrol blue walls embellished with paintings with golden frames and candelabras shedding soft light on the elegantly designed wooden chairs, there are only 7-8 tables in the restaurant.

Executive Chef Jan Hendrik is an artist with South African origins. I call him an artist since he has successfully managed to modify his culinary heritage in accordance with French palates. As the servicing team completely consists of French people, some of the chefs in the kitchen are from South Africa. Transferred from Delaire Graff, the famous wine estate of Stellenbosch where I was pleased to visit last year, Head Chef Kevin Grobler is the greatest supporter of such a culinary synthesis.

Run by these young and talented colleagues, the restaurant was awarded with its first Michelin star this year. It offers a menu named “Marché” (144€) which consists of four main courses. However we decided to customize our own menu with a few additions.

I’ve always respected the restaurants which make their own bread. As it helps the visitors pass time, the bread and butter presentation is also a part of my assessment of that restaurant in question. While this is the case, bread with anise and grains coupled with a variety of butter made a visually and taste-wise pleasing night at Jan.

Tuna fish was the first unusual main course of the night. That is because we first faced a fruit plate which was designed very elegantly as if it was meant for the petit four session at the end of the dinner. While we were thinking if they did make an error in the order of the dishes, we realized the tuna fish tartare peeping out of the cantaloupe sorbet, noble grapes, coriander and caramelized lemon juice. Although it sounds like a strange idea, this combination successfully left a pleasing and hence surprising taste on our palates without leaving space for a forced creativity to ruin it all.

Among the meat courses starting right after Jerusalem artichoke accompanied by barley, mustard and zucchini, shrimp which was in harmony with foam cream and almonds and done-to-a-turn duck breast got an A from me however sea bass which was enhanced by some beans and artichoke was a bit weak in taste.

For the dessert, we decided to go with the refreshing combination of strawberry, cucumber, avocado and basil. The night came to an end with the chic petit four presentation as seen in the picture which was accompanied by some French cognac and espresso macchiato.

As Jan successfully reflects the colorful city atmosphere on its dishes with the combination of two different cultures and makes its visitors feel right at home despite its almost-formal chic atmosphere, I won’t hesitate to include it in my recommendations for those who would like to pay a visit to Nice.