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Jan Hendrik van der Westhuizen, South Africa in Riviera sauce


GASTRONOMY - For ten years, the starred chef has been celebrating his origins with a well-oiled gastronomic score, a stone's throw from the port of Nice.

Special correspondent in Nice.

Biltong, bobotie, mosbolletjies: these names hardly speak to you?

These are traditional South African specialties.

If this sweet and savory cuisine remains unknown outside its continent of origin, the gastronomic restaurant Jan has been giving a virtuoso glimpse of it for ten years in a small street located behind the port of Nice.

How did Jan Hendrik van der Westhuizen, born 40 years ago in Middelburg, 130 km east of Pretoria, find himself on the Riviera, the first South African starred chef in 2016 by the Michelin Guide?

Landed in France fifteen years ago as a private chef on Monegasque yachts, author and culinary stylist for the press, he let himself be caught up in the light of Nice thanks to his meeting with the entrepreneur Pascal Szafranski, with which he opened Jan.

Subdued atmosphere

The twenty-seat restaurant only offers five dinners a week.

It took the place of an old garage, transformed into a cozy den...

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Source: lefigaro

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