PROFILES

Since he opened his eponymous Nice restaurant this great traveller has been the talk of the town. With reason – he’s got everything!

A devastating smile, a natural elegance, a sense of style, and talent into the bargain! In his 30-plus years, South-African-born Jan Hendrik has forged himself an amazing destiny made of multiple experiences the world over, from his family’s farm north of Johannesburg to the Mediterranean’s shores, working as a cook then discovering a passion for the delicate art of patisserie and, at the same time, studying and graduating in applied design. In 2006 he began writing a food column for Elle magazine, which later led to him joining its international editorial team in Paris. "From the first France charmed me. My next job was as executive manager of a place in the Champagne region, after which I was employed as first chef on a luxury yacht in Monaco." But it was in Nice* that last September Jan (full name Jan Hendrik van der Westhuiszen) decided to settle, a choice motivated, he explains, by "the culinary revival in the Riviera’s capital, where more and more quality eateries are opening".

Tuned into trends
A true aesthete, Jan has gainfully employed his photographer’s eye and feeling for detail to create a restaurant expressing his vision of catering: "It’s all about orchestrating a memorable experience to perfection by combining products, cultures, services and wines from all over the world." He has an innate sense of presentation – classical furniture, age-worn mirrors, old paintings, bronze chandeliers, beautiful crockery – that extends to his dishes too. "My cuisine is colourful and creative, mixing Mediterranean terroir with flavours I’ve discovered during my travels." Examples include pork belly with scallops, vanilla parsnips, savoy cabbage and port jus, or his pumpkin crème brûlée with coconut crumble, salt-caramel ice cream and rooibos jelly, inspired by his native South Africa. When asked about a signature dish, Jan immediately speaks of a much-loved childhood dessert: his mother’s chocolate mousse with roast-banana sorbet and peanut crumble. Last October he published a first book of his own writings and photographs; The French Affaire, Tables of Love presents his family recipes and pays tribute to his mother and grandmother who passed on their love of cooking and beautiful produce to him.

12 rue Lascaris, Nice - Tél. 04 97 19 32 23 - www.restaurantjan.com