Nick Bril / The Jane**, Antwerpen (BE). Sternegastronomie hin oder her: bei Nick Bril steht vor allem die einmalige Restauranterfahrung im Vordergrund. Chef de Cuisine Nick Bril: Aktueller Lebenslauf, News sowie weitere Informationen zu Kritik und Öffnungszeiten zum Restaurant "The Jane" in Antwerpen. Nick Bril, Antwerpen. Gefällt Mal. Chef/owner of The Jane Antwerp. Musicselector under the alias of Nick Bril Father of 2 First book coming in.
Musikalische Leidenschaft auf dem TellerNick Bril ist im The Jane als Messias auferstanden und kocht sich seitdem in die Herzen seiner Jünger. Bei den CHEFDAYS verblüffte er das Publikum mit. Nennig ist ein kleiner Ort im Saarland, direkt an der Mosel und in unmittelbarer Nähe zu Luxemburg gelegen. Und von Hamburg aus etwa genau so schnell zu. Seit Nick Bril im Alter von 19 Jahren bei dem mit drei Michelin-Sternen ausgezeichneten Koch Sergio Herman im Oud Sluis zu arbeiten begonnen hatte, war er.
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Ich reise auch viel um die Welt. So kann ich andere Kulturen kennenlernen, mich weiterentwickeln, neue Zutaten und Geschmackserlebnisse entdecken und mich von anderen inspirieren lassen.
Nach diesen Reisen kehre ich immer mit vielen neuen gastronomischen Ideen im Gepäck zurück ins The Jane. Unser Mix aus Fine Dining, Kunst und Design macht meine Arbeit als Unternehmer so unglaublich herausfordernd und spannend.
Neben seiner Leidenschaft fürs Kochen ist Nick Bril auch ein bekannter Star-DJ und tritt in Clubs und bei Festivals auf. Den ausbalancierten Mix aus Kunst, Kulinarik, Design und Einrichtung dieses begnadeten Kochs und Musikers können die Gäste im The Jane mit allen Sinnen erleben und geniessen.
He is set to open a second restaurant in Antwerp and has just launched The Jane Table, an exclusive space for 12 diners where he will be able to test his creativity.
At that point, he hopes he will have the financial stability to decide in which direction to go. That also includes developing his signature.
When we started The Jane in Antwerp, Sergio and I collaborated on the first menu. Over time Sergio was busy with a lot of different things and I needed to take decisions as you cannot really wait when you are operating a business.
You also reach a point as a chef where you want to work on your own signature. I think I have my style. It is the Nick Bril style which has been trained and formed by Sergio at Oud Sluis.
There is still the acidity, freshness and balance in the menu. I think that in the past three, four years I have started to develop my style, my signature but this is still a very short time for a chef.
I believe it takes more than 10 years to really develop your style. Nick does not sleep much at night. When I met him in the middle of December he told me that he had left the office at 3.
Since I was drinking some sake this does not help. But I always make it a point of never drinking during the work week. The reason I was drinking sake last night is that I needed to focus for two hours and I needed to make myself comfortable to work on my book it is set to be published in April.
I function well if I have 5 hours of sleep, four hours can be painful. He tells me that he has been like that since the age of He stresses the importance of not drinking alcohol during the work week.
Being in a kitchen and working 18 hours a day, cooking, working, cutting and slicing is not an issue.
But when you grow up and need to take heavy decisions, deal with problems, financial issues and big decisions, these tend to take a lot of your energy.
Having an 8 hour meeting is more tiring than 18 hours in the kitchen. Nick takes 7 weeks of holidays and he said these are essential to recharge his batteries.
At The Jane he has built a team which ensures that the restaurant works like clockwork serving around guests a day. Having stablished the restaurant, he can now work on new projects like the recently launched the Jane Table and the Jane garden which supplies the restaurant with the herbs, flowers and some of the vegetables he uses.
This is not only necessary from a business point of view but we also need to fill the space because it is enormous. With a ceiling 14 metres above the ground, you need to have buzz and energy inside the restaurant.
Serving 40 guests would not fit with the setting and size of the restaurant. When we are running at full house, there are 80 seats per service with 14 front of house people and 24 guests in the Upper Bar room.
A place like The Jane is all about structure, all about organisation, all about management and having a great team.
It took time for everything to fall into place. Running a restaurant with these numbers means there are limits to what you can do in terms of special preparations, to creating dishes that require a lot of time or very intense dishes.
We currently serve a 14 course menu for guests a day which when you count the plates on a daily basis is a lot. Does this constrain your creativity, I ask.
For sure, when we were working at Oud Sluis, we needed to execute at the highest level. We pushed very hard but the cuisine was fragile and the service needed to be very smooth.
Nick tells me that creativity in a restaurant is not just about the food. Normally we change menus every 11 weeks. The new roof garden gives Nick a number of new possibilities.
But it is also something that I had been doing at Oud Sluis where I created two herb gardens on my own initiative.
The region of Zeeland also gave us the possibility to forage. For the first three years operating The Jane, Nick had to buy all the herbs and flowers.
The herbs at Oud Sluis gave Sergio the possibility to open up to a certain style of cuisine with herbs giving an extra touch. This was something I missed at The Jane.
We also had a high cost because of how our dishes look. Using a flower is not necessary to add flavour but is essential for presentation.
We needed to change the style of how the food looked because we did not have it and it also cost a lot. Now, since March, between spring and autumn we managed to grow a lot of things, which was beautiful.
Being able to pick your herbs in the morning and being able to tell your customers that something is growing on the fourth floor 50 metres away from the restaurant is unique.
Nick said that he has also come to appreciate the fact that when you are closer to the product you tend to appreciate it more. This summer, Nick is thinking of a dish that will bring the garden to the restaurant.
We will have these growing containers which we can take daily. Five years later, the two decided to end the Oud Sluis chapter on their highest peak, having achieved three Michelin stars and the maximum of the 20 GaultMillau points, and start their new project: The Jane in Antwerp.
Shortly after opening, in , the restaurant was awarded the first Michelin star and only eight months later a second star followed.
The clerical setting had an inspirational effect, and Nick Bril, then aged 31, felt he was at the beginning of his personal culinary journey of discovery, which he wanted to share with the guests at The Jane.
I also travel around the world because I want to discover other cultures, develop myself and be inspired by other people, ingredients and flavours. When I return to The Jane I always have a lot of new ideas for the restaurant and bar.