EYES IN Magazine Editor-in-Chief Vivian Van Dijk enjoyed a delicious lunch with talented sommelier Frederic Carthalade of The Baoli in Cannes and Chef de Cuisine, Jan Hendrik, of restaurant JAN, at JAN, in nearby Nice.
Vivian raves, "The food was amazing! It looked like beautiful pieces of art. Each wine pairing, brilliant. The JAN restaurant setting is great - close to Nice harbor. This South-African chef in the South of France is giving the perfect combination of exotic and traditional food."
Vivian is looking forward to publish interviews with the chef and the sommelier in the August edition of EYES IN™ Magazine.
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We will let these fine restaurants speak for themselves, as each dining experience is, naturally, completely unique.
A fine dining restaurant situated in the heart of Port Canto. The Baoli is a magical place, so unique that it resembles no other venue in the Cote d'Azur.
The doors open at 8 p.m. to let you enter their world of wonder, where you may discover an open-air Eden surrounded by palm trees and rich, tropical greenery, where Cristophe Caucino and Pierre-Antoine Navarro invite you to a sensorial journey.
Whether you are there to sip the tasty cocktails, savor their Asian- and Mediterranean-inspired cuisine or delight in a world of bubbles with Champagne Grand Cru until dawn, the Baoli will satisfy your dreams.
At midnight, this temple of gastronomic delights transforms into a partying paradise where conviviality reigns between celebrities and an international jet-set.
Let the magic of Baol begin.
From a farm in South Africa to the shores of the Mediterranean. Modern french food with a touch of South African heritage. From childhood Jan used to spend most of his time in the garden and kitchen and replaced this with the markets of France. With his new restaurant in the old Port of Nice is he not only out to set the trends but to combine local with a stylish and attentive atmosphere.
Always in the hunt for the perfect ingredient their kitchen is constantly changing and re-descovering new local territories.
Relaxed lunches with whatever is found at the market ends up on the menu with interesting daily changing fresh pressed juices like Spicy carrot and golden beet to Rhubarb and ginger with orange and Apricot and rose. Dinners are a slightly more formal affair with elegant white table cloths and soft vocal jazz in the background. Degustation menu can be broken down to your liking or enjoyed as a journey of culinary creativity. Local dishes with a new interpretation like Lobster and Algae tartare with shellfish consommé, Socca sandwich with smoked mozzarella or home-made ravioli served with a scoop of creamy powerful Eppoisse finished off with leek ashes, to a delicious pumpkin and chocolate tart with cognac and popcorn ice-cream.
A fine partnership between "happening" and classic.
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