The JAN pop-up in Franschhoek, South Africa is an extraordinary dining experience curated by Michelin-starred chef Jan Hendrik van der Westhuizen. Guests arrive in chauffeur-driven Range Rovers to a cozy 18-seater venue and are treated to impeccable service and wine-paired dishes. The menu features fine dining dishes infused with elements of South African comfort food, and each of the eight courses is a tale intricately spun with ingredients and methods that echo van der Westhuizen’s roots in Mpumalanga, South Africa.
What is the JAN pop-up in Franschhoek, South Africa?
The JAN pop-up in Franschhoek, South Africa is an exclusive dining experience curated by Michelin-starred chef Jan Hendrik van der Westhuizen. The 8-course menu features fine dining dishes infused with elements of South African comfort food, served in a cozy 18-seater venue. Guests arrive in chauffeur-driven Range Rovers and are treated to impeccable service and wine-paired dishes. The cost is R2,850 per person.
Jan Hendrik van der Westhuizen, South Africa’s first and foremost culinary genius, has wowed the world with his Michelin-starred Restaurant JAN in Nice, France. Although his culinary operations are primarily based in Europe, van der Westhuizen recently gave food lovers a unique chance to indulge in his exclusive JAN pop-up in Franschhoek, South Africa, a treat that sparked a pre-Christmas excitement for many.
This extraordinary experience was masterfully arranged by Land Rover South Africa, assembling us for a one-of-a-kind Range Rover adventure, in collaboration with van der Westhuizen. This gathering provided a sneak peek into the opulent lifestyle, offering an exclusive view into the dining and entertainment habits of the wealthy.
As guests arrive at the JAN pop-up in chauffeur-driven Range Rovers, it is clear that this is not your typical dining affair. The elaborate eight-course menu reads like a collection of captivating stories, each told through the universal language of food. Each dish is a tale, intricately spun with ingredients and methods that echo van der Westhuizen’s roots in Mpumalanga, South Africa, and his ascension to the peak of international cuisine.
The renowned chef himself extends a warm welcome as you step into the cozy 18-seater venue. The atmosphere is inviting, the decor is understated but endearing, set up to ensure guests feel relaxed. The service is nothing short of impeccable. Each server is acute to the unique preferences of each guest. As a non-drinker, I was presented with a specially tailored drink to accompany each wine-paired dish.
The eight courses served, including canapés enjoyed under the twilight sky, are like finely crafted stories narrated through the medium of food. Van der Westhuizen’s childhood on a farm in Mpumalanga is unmistakably mirrored in his dishes. He seamlessly fuses elements of haute cuisine with comfort food, guaranteeing that guests depart satisfied and content.
The first course, a tomato and rose gazpacho with white anchovy and hibiscus, is light, fresh, and bursting with flavor. This is followed by a visually arresting and gastronomically superior classic – truffle, quail egg, and caviar. Just the sight of the dish is enough to get the taste buds tingling. The chef recommends breaking the quail egg and allowing it to drizzle over the paper-thin truffle, resulting in an irresistibly indulgent treat.
The centerpiece dish is a stunning contrast – frozen apple, tete de moine, and haddock milk. A delicately shaved rose made of haddock takes center stage on the plate, a visual homage to van der Westhuizen’s grandmother’s garden. Following this nod to fine dining, the fifth course tilts towards hearty, farm-style fare. The ‘kook kos’, tender beef and lamb, is served family style. The dish, simple in nature, is packed with flavor, echoing a traditional South African meal.
The sixth course – ‘kaas and konfyt’ – is served outdoors under the starry night, a spread of seven locally sourced cheeses that delight the taste buds. As the evening nears its end, the final dessert course, peaches and ideal milk, steals the limelight. Its vibrant colours, varied textures, and enticing flavors create a spectacle too gorgeous to devour.
That evening at Restaurant JAN in Franschhoek was an unmatched experience. It was a flawlessly scripted performance that unfolded over four fleeting hours. A dining experience’s true worth is indeed measured in the passage of time.
For those in pursuit of a world-class dining experience curated by South Africa’s top chef, I heartily endorse JAN Franschhoek. Jan’s commitment to Michelin-star excellence, combined with soothing, authentically South African dishes, crafts an experience that is truly unforgettable. According to the JAN website, the cost is R2 850 per person, a justified price considering the top-notch food and wine on offer.
The cost of the JAN pop-up dining experience in Franschhoek, South Africa is R2,850 per person.
Jan Hendrik van der Westhuizen is a Michelin-starred chef and South Africa’s first and foremost culinary genius. He is the owner of the acclaimed Restaurant JAN in Nice, France.
The menu at the JAN pop-up features fine dining dishes infused with elements of South African comfort food. Each of the eight courses is intricately crafted with ingredients and methods that echo van der Westhuizen’s roots in Mpumalanga, South Africa.
The JAN pop-up dining experience is different from typical dining affairs as guests arrive in chauffeur-driven Range Rovers to a cozy 18-seater venue and are treated to impeccable service and wine-paired dishes. Each course is like a finely crafted story told through the universal language of food.
The ambiance at the JAN pop-up dining experience is inviting and cozy, with understated yet endearing decor. The service is impeccable, with each server attentive to the unique preferences of each guest.
At the JAN pop-up, guests can expect a blend of fine dining dishes and homely charm, with elements of haute cuisine fused with comfort food. The menu is heavily influenced by van der Westhuizen’s roots in Mpumalanga, South Africa, with dishes such as ‘kook kos’ and locally sourced cheeses.
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