@gaultmillaunederland decided to award a new title and I’m more than proud that I’m awarded "Best Dutch Chef Abroad". 💪🏼
To be recognized for my work by such a prestigious organization is truly humbling.❤️
#gaultmillau #gaultmillaunederland #bestdutchchefabroad #award #nickbril #grateful
✨ Culinary G7 Summit — Edition II: Europe ✨
On 28 June 2026, @schlosselmau becomes a stage for Europe’s finest — 15 Michelin stars united for one extraordinary evening in the Elmau Valley.
This post spotlights the culinary minds behind the night: swipe to meet each chef and discover the signature spirit they bring to Schloss Elmau — from London to Zurich, Vienna to Antwerp. ✨
Featuring:
Jeremy Chan (Ikoyi**, London) · Guido Braeken (CREATE**, Eijsden) · Nick Bril (THE JANE**, Antwerp) · Heiko Nieder (THE RESTAURANT**, Zürich) · Silvio Nickol (Silvio Nickol Gourmet Restaurant**, Vienna) · Christoph Rüffer (Haerlin***, Hamburg) · Philipp Vogel (Orania.Berlin, Berlin) — hosted by Christoph Rainer (Schloss Elmau: IKIGAI**, Krün).
Expect an immersive walking dinner with live cooking stations and a sushi corner, where you can watch the chefs at work and taste their creations as the evening unfolds — accompanied by premium partners, winemakers, music and more.
Timeline: doors open 5:30 pm (aperitif & flying bites) · stations & sushi corner 7:00 pm · dessert lounge 8:30 pm · finale 9:00 pm with the “Hot Duck” BBQ station by Philipp Vogel.
Ready to taste Europe in one night? Book your gourmet package or tickets now ✨
📅 Sunday, 28 – Monday, 29 June 2026
🎶 An evening full of Michelin-starred moments, creativity and taste
🏔️ Your gourmet getaway includes: hotel stay, breakfast, access to the Culinary G7 Summit (tickets), spa, yoga, sports program & more
**Link in bio.**
#SchlossElmau #CulinaryG7Summit #CulinaryExperience #Michelin #FineDining
The last 14 months have been more intense than we ever expected.
When we decided it was time for change, a rollercoaster began.
Closing one place, with everything that comes with it, was a project on its own.
Building a new place, a massive project on its own.
And running a four-month pop-up in between, another project on its own.
All three came together.
We’ve landed.
We’ve just started this new restaurant.
In challenging times, redefining yourself becomes the beginning of something new. A new phase. A new chapter.
We are incredibly proud to these two stars, now more than ever a reflection of the journey behind us.
Now it’s time to let things fall into place.
To keep building, step by step.
To the team who carried us through these 14 months, and to the guests who stayed with us along the way.
Thank you.
How’s your mise en place?
Product first.
Precision in prep.
Consistency in every step.
No mise en place, no control.
Get it right,
and the rest follows.
The Jane — A New Era Begins in Antwerp 🔥✨
What if one of the boldest moves in fine dining… was to start over?
Nick Bril closed his 2 Michelin-starred institution.
Left an iconic space behind.
And reopened in Antwerp… smaller, sharper, almost hidden.
But here’s the thing:
this isn’t a downgrade — it’s a statement.
No more barriers.
No more distance.
Just fire, energy… and precision.
You start in a lounge. Cocktails. Music.
Bites that already hit hard — bold, technical, layered with Asian influences.
Then a door opens.
And everything changes.
Open kitchen. Flames rising.
Tables facing the chefs.
You don’t just eat — you feel the kitchen.
Dishes? Razor-sharp.
Koshihikari, foie gras, ponzu.
Langoustine, perilla, fig leaf.
Hay-aged pigeon… deep, intense, unforgettable.
4 hours. Gone in a second.
Service? On point.
Relaxed, but seriously dialed in.
This is what fine dining looks like in 2026.
Less rigid. More alive.
Still operating at a very high level.
The Jane isn’t just back.
It’s evolving.
📍 The Jane — Antwerp
There is something instantly magnetic about the new @thejaneantwerp .Low light, strong lines, real tension in the room and exactly the kind of atmosphere that flatters @nickbril ’s superb cooking. Then the food lands and you remember where his real power is. A Koshihikari that is rich, strange and impeccably tuned, a bloody delicious chawanmushee with sea urchin, dashi and truffle that has the kind of depth you feel instantly and that Flux Alba x Irish Mór with Oscietra, Balfegó and bread miso still hits me exactly the way it did the first time I tried it.
This new chapter already feels dangerously promising.
The Jane — Breaking Codes, Raising Standards on Antwerp’s Docks ✨
It takes conviction to make such a move. Nick Bril chose to close his two-Michelin-starred restaurant, once set in such an iconic space, and relocate it to the docks of Antwerp. A complete rethink. Smaller. More discreet — almost hidden behind an unassuming door. But with a very clear intention: do better. Create more connection, more exchange with the guest. Build an experience aligned with 2026 — fewer barriers, more fluidity, more sincerity.
The result? Undoubtedly one of the most relevant dining experiences in Belgium right now.
How to sum up these four hours? Quite simply, grand.
It all begins in a lounge atmosphere, carried by a sharp musical selection, perfectly crafted cocktails, and a series of bites prepared à la minute. From the very first moments, the tone is set: serious craftsmanship, bold flavors, layered textures, Asian influences — but always controlled, never excessive.
Then, the door opens.
A hidden dining room reveals itself, almost like a new playground. Open kitchen, tables facing the team… everything is alive. The embers crackle, flames rise from the grills, the energy is immediate and tangible. Here, cuisine is clearly at the center of everything.
On the plate, precision and depth.
Koshihikari rice with foie gras, onion ponzu & gobbetto — a remarkable balance.
Langoustine with chicory, perilla & fig leaf — vegetal, elegant, refined.
And that hay-aged pigeon with quince, savoy cabbage, parsnip and pine… arguably one of the standout moments of the meal.
You travel, yet never lose your bearings.
Service perfectly supports this vision: friendly, engaged, approachable — almost complicit — while maintaining a high level of professionalism. Finishing touches at the table, sauces plated at the last second… you experience the cuisine as much as you taste it.
Four hours pass in what feels like an instant.
The Jane proves something quite compelling: it is possible today to imagine a form of gastronomy that is less rigid, more vibrant — without ever compromising on standards. Quite the opposite.
The level is already very high. And this new chapter is only just beginning ✨
Afgelopen weekend bracht Nick Bril van The Jane (Michelin ** | Gault&Millau 18,5/20) zijn energieke, gelaagde signatuur naar Villa Licata. Rock-’n-roll op het bord, gedragen door absolute precisie en finesse. ✨
Een avond waar gastronomie en emotie samenkwamen. Grazie mille a tutti. 🤍
〰️
Le week‑end dernier, Nick Bril de The Jane (Michelin ** | Gault&Millau 18,5/20) a apporté sa signature énergique et créative à la Villa Licata. Du rock‑’n‑roll dans l’assiette, porté par une précision et une finesse absolues. ✨
Une soirée où gastronomie et émotion se sont rencontrées. Grazie mille a tutti. 🤍
#VillaLicata #TheJane #LicataVini #WineAndDine #WineExperience
✨ Culinary G7 Summit — Edition II: Europe ✨
On 28 June 2026, @schlosselmau becomes a stage for Europe’s finest — 15 Michelin stars united for one extraordinary evening in the Elmau Valley.
Expect an immersive walking dinner with live cooking stations and a sushi corner, where you can watch the chefs at work and taste their creations as the night unfolds — accompanied by premium partners, winemakers and music and many more.
Featuring culinary icons from across Europe, including Jeremy Chan (Ikoyi**, London), Guido Braeken (CREATE**, Eijsden) Nick Bril (THE JANE**, Antwerp), Heiko Nieder (THE RESTAURANT**, Zürich), Silvio Nickol (Silvio Nickol Gourmet Restaurant**, Vienna), Christoph Rüffer (Haerlin***, Hamburg), Philipp Vogel (Orania.Berlin, Berlin) — hosted by Christoph Rainer (Schloss Elmau: IKIGAI**, Krün).
Doors open 5.30pm for aperitif & flying bites, cooking stations and sushi corner start 7pm, dessert lounge 8.30pm and the finale arrives at 9pm with the “Hot Duck” BBQ station by Philipp Vogel.
Ready to taste Europe in one night?
Book your gourmet package or tickets now ✨
📅 Sunday, 28 – Monday, 29 June 2026
🎶 An evening full of Michelin-starred moments, creativity and taste
🏔️ Your gourmet getaway includes: hotel stay, breakfast, access to the Culinary G7 Summit (tickets), spa, yoga, sports program & more
Link in Bio.
#SchlossElmau #CulinaryExperience #Summer #Michelin #MichelinStars
Service à la russe is a triptych commissioned for The Jane in Antwerp, conceptually rooted in the tradition of serving successive courses. Inspired by Willem Claesz. Heda’s Still Life with a Gilt Goblet, the original composition is divided into three parts that together form the visual and symbolic foundation of the work.
Each panel reflects the structure of a meal, moving from starter to main course to dessert, while at the same time unfolding as a broader reflection on existence through beginning, middle, and end. The first work focuses on origins, growth, and emergence. The second captures movement, intensity, and lived experience. The third turns to transience, finitude, and a sense of gradual closure. Together, the triptych becomes an allegorical narrative of life’s cyclical nature.
The three works are presented in seasonal rotation throughout the year, following spring, summer, and autumn. In doing so, the installation evolves over time and echoes the rhythms of both nature and human experience, reinforcing ideas of time, transformation, and continuity within the setting of The Jane.
🖌️: @jeroen.van.den.bogaert
📸: @romainlaprade and @pieterdhoop
Curated: @nicolasschuybroek and @lick.nammens
The oyster that evolved into a legendary serving.
Some things happen by accident. Before you even realize it, you have created something that becomes a true signature.
The Irish Mór oyster is first farmed in Ireland, then further nurtured by @oesterij in the oyster pits of the Oosterschelde, where the local water adds another layer of terroir.
Many people think they do not like oysters. Often, that comes down to poor handling: badly shucked, not fresh enough, improperly cared for, or simply served without thought for balance in texture and aroma. In this preparation, the beauty of the oyster is fully revealed, surrounded by flavors that bring harmony and precision.
It is paired with chutoro from @_balfego tuna, seaweed, and fermented kohlrabi for vegetal freshness. There is crunch from nori and seeds, an emulsion made from the oyster’s abductor muscle, and a dressing of bread miso and seaweed. This condiment has been part of our kitchen for years, built from Erika’s ( @wewakeat )bread miso starter and born from the desire to prevent bread waste by transforming old bread into something alive, complex, and deeply flavorful.
When we relocated, I asked @aylinhazel.studio to create a new vessel for this signature. After our collaboration on Flux, she designed Flux Alba. Her vision draws inspiration from the oyster shell we once used to serve the dish in, including the sculptural interior of the shell itself, as well as the oyster’s natural surroundings: the rocks and corals that host and protect it in the wild.
📸 @pieterdhoop
