13 – 15 January 2018
Guest of Executive Chef Gero Porstein, Carlton Hotel*****-W-
2 Michelin stars
17 GaultMillau points
No. 74 – World’s Best Restaurants 2017
Nick Bril ranks as Europe’s coolest top chef. Whenever the Dutch two-star chef is not behind the stove, he delights his audience as a successful DJ on the turntables at the trendiest parties. At The Jane, he pulls all the strings as Executive Chef and Sergio Herman’s business partner. The restaurant is located in a former church in Antwerp, fitting perfectly with Nick Bril’s philosophy: “After all, cooking is my religion”. In the creations of this 33-year old exceptional talent, Asian aromas blend with northern perfection: exotic and accessible, well thought out and pure. For instance, in one of his signature dishes: poached lobster tail with dashi butter sauce.
Nick Bril started his culinary career at the age of 14, as a dishwasher. Later Nick Bril worked as Executive Chef alongside his mentor Sergio Herman at Oud Sluis, a restaurant that under Herman’s leadership, consistently held three Michelin stars and a fabulous score of 20 GaultMillau points for ten years. In 2014 the two of them started a new chapter at The Jane, in collaboration with architects, designers and artists as a total gastronomic experience.