Dinner at The Jane

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The Jane

 

Finally, finally, finally! We finally were able to secure a table at The Jane! The impossible became possible! The Jane is the 74th best restaurant in the world for 2017 and holds 2 Michelin stars. You can only reserve 3 months in advance and the opening is posted at 8:00AM. After two years of trying the waiting list we were able to go!

A bit of background from The World’s 50 Best:

Why go? If food is the new religion, this stunning restaurant in a former chapel takes eating out to its logical conclusion. Head chefs (or should that be high priests?) Sergio Herman and Nick Bril work in an open kitchen where the altar once stood, creating boldy flavored dishes inspired by global cuisines.

More about the room: The 19th century former military hospital chapel was refurbished by hot-shot Dutch designer Piet Boon and includes a dramatic steel and glass chandelier and contemporary stained glass windows referencing good and evil, food and religion.

What’s on the menu? Expect globe-trotting dishes such as scallop, Jerusalem artichoke, truffle and foie gras, scattered with edible flower; or cauliflower, spelt and kalamansi (similar to kumquat) topped with a golden egg yolk.

Who are the chefs? Sergio Herman is best known for his (now closed) former World’s 50 Best Restaurants regular Oud Sluis, where Nick Bril was his right-hand man.

 

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The chandelier

 

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Browsing the menu

 

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Open kitchen where the altar used to be

 

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Koen’s bourbon and verbena cocktail on the left and my blood orange ice and elderflower cocktail

 

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Topped with rose champagne

 

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Yum!

 

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Corn pastry with salsa verde, tomatillo, and feta

 

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Tom Yum Goong (Vietnamese soup)

 

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Tandoori churro with BBQ vegetable curry, yoghurt, and lentils

 

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Young cauliflower with smoked almonds, botarga, and boquerones

 

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Lobster with hamachi, ceviche, avocado, and curry

 

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Creuse oyster with radish, sorrel, yuzu, and wasabi

 

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Grilled young leek with romesco, pine nuts, and topped with ricotta

 

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Sole with seaweed and cockles

 

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Dove with flavors of Dubai

 

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Beautiful steak knives

 

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Lozère lamb with peas, polenta, and olives

 

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Another glimpse into the kitchen (our table was right next to it – this was my view the entire evening!)

 

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Our water

 

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My handsome date

 

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Koen’s cheese assortment from Van Tricht

 

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My first dessert: Matcha with white chocolate, cherry blossoms, lychee, and basil

 

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My second dessert: Chocolate with ginger and exotic fruit

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