Kitchen & Love| Restaurant Jan @Nice

Text by: 忠妍  Audio by: 小白  Photo by: Jan &忠妍

There is a bistro-style restaurant in Nice, hiding among old buildings and small streets. You’ll get addicted to it the very moment when you enter the restaurant.

尼斯老城区的旧房子与街道间隐藏着一家小酒馆式的餐厅。一进门你就会被精致的装饰吸引。

Salon Jan

You can see the fermentation process of a cake in a glass cage on every table. The waiter told us that it’s a typical cake of South Africa. It will be sent to the kitchen during our meal and be served on the table in the midway.

每张餐桌上都有一个正在发酵的蛋糕,被罩在透明的玻璃罩内。服务生小哥说这是非洲特有的一种蛋糕,用餐途中会被送入厨房烘焙,随后端上餐桌供食客享用。

table cake Jan

The executive chef of this restaurant is a gentleman with wonderful Cockney accent. Let me show you his kitchen!

餐厅的行政主厨是一位一口英伦腔的帅哥。那么就让忠妍带大家去后厨一探究竟吧~

Excuse-me of my Frenglish 😝

请原谅我的法式英语:D 真的是太久没说生疏啦!

Cécilia Zhongyan ZHANG with Jan and Kevin

从左至右:Kevin, 忠妍, Jan

Y: Yan   J: Jan   K: Kevin
Y: So right now I’m in a kitchen of a restaurant in Nice. And just beside me is the executive chef of this restaurant…

现在我在尼斯一家餐馆的厨房。我身边呢是这家餐厅的行政主厨。

J: My name is Jan, hello! And I’m going to head you over to Kevin, who is the head chef, chef de cuisine.
我叫Jan(发音是yan☺️),大家好!我将向大家引见Kevin,他是菜品主厨。
K: Hi, my name is Kevin, I’m chef of Jan.

嗨,我是Kevin,是这家餐厅的主厨。
J: What do you do here Kevin?

你在这里干嘛呀Kevin?
K: I cook.
当然是做饭啦。(好可爱😊)
J: What are you preparing tonight?

你今晚准备了什么呀?
K: A lot of duck!
好多鸭子!
J: That’s charming. Very nice!
真醉人。赞!
Y: And we just talk in English cuz our chefs come from South Africa, right?
我们用英语交谈,因为我们的主厨们来自南非,对吧?
J: Yes! We’re from Cape Town. We move to Nice to come and do a little bit South Africa influence among the French cuisine, and there’s lots happening among Afrirican cuisine at the moment. And It’s a very exciting time for us at a restaurant.
是滴!我们来自开普敦。我们来尼斯是为了给法餐带来一点南非影响。现在南非菜有很多新鲜的东西发生。这对于我们饮食界来说是非常激动人心的时刻。
Y: And before you have opened restaurants in South Africa or you have your studies in Gastronomy?
在此之前你在南非有开餐馆或者有学习烹饪吗?
J: This is actually my first restaurant. Before I was working in restaurants, and also magazines, in media, food media.
其实这是我的第一家餐厅。之前我在餐厅工作过,也有杂志,属于美食媒体
Y: Wow!

赞噢! 
food fruit photo Jan

Jan拍摄的美食照片😍

J: But the rest of the team has also worked in very good restaurants in South Africa. 
但其实我们团队的其他人也在南非很棒的餐厅工作过。
Y: So why did you choose to restart your adventure in gastronomy in Nice?
那么你为什么选择来尼斯重启你的美食奇遇呢?
J: I worked in Paris before, and I worked on boats in Monaco, so I think Nice would be quite close. And there was opening for something different in Nice, so that’s why we decided to come here.
我之前在巴黎工作过,我也在摩纳哥的游船上工作过(土豪游艇?),所以我想尼斯还蛮近的。这里也十分开放,迎接不同的东西,这是为什么我们选择来尼斯。
Y: And I have a little question about when and how did you start your love in the cuisine?
那是什么时候你开始对美食及烹饪产生热爱的呢?
J: There’s a restaurant in South Africa called Spird. As child we were eating burgers and it was just inspirational for me.
在南非有家餐馆叫Spird(不知拼写对不对)。小时候我们总是去那里吃汉堡,这对我启发很大
Y: And the decoration of your restaurant is really nice. I love it! And I’ve heard that it’s you who designed the restaurant. Can you tell us a little bit about your ideas and the style that you expected?
你家餐馆的装修很美,我很喜欢!我听说是你亲自设计的。能不能跟我们说说你的想法和期待的风格呀?

J: Yes, of course. It’s dark blue walls; it’s actually petrol blue walls. It’s a little bit like sitting in your grandma’s dining room, with a modern twist. Classic, white table clothes. Yeah it’s a fine dining experience, with a little bit relax atmosphere.

当然可以啦。这里有深蓝色的墙壁,准确来说是含珍珠星尘的深蓝色。这有点像坐在祖母的饭厅吃饭的感觉,又夹杂着现代的味道。经典,体现在白色桌布对的,这是个很棒的就餐体验,带着一点休闲的氛围。

old couple light amor Jan

餐厅进餐的老爷爷和老奶奶 #amore👴👵✨

Y: Really good! And I’ve noticed that there are some Asian characteristics in your plates like miso, and other things like tempura. So did you ever travelled there or are you interested in Asian culture?
太棒了!我也注意到有在你的菜品中有一些亚洲元素,比如味增和天妇罗。所以说你之前去过呢还是你对亚洲文化感兴趣?
dish duck Jan

Kevin的鸭肉、配有味增天妇罗

J: I think that’s a world trend currently. That’s why we cooperate that in the menu. And the flavor of umami is very popular. So that works very well with our style of food. So yes of course we love eastern and that kind of flavors!
我认为这是当下全球的一个风潮。这也是为什么在我们的菜单上会出现。鲜味是十分受欢迎的这和我们食物的风格相符。所以说就是啦,我们喜欢东方的味道!
Y: Ok. Did you ever think about opening a restaurant in China, like Hong Kong, Shanghai, or other cities?
好呢。那你有没有想过在中国开一家餐馆呢?比如香港,上海,或其它城市?
J: If the investors would come along, we will be very happy to do that, yes.
(大笑)如果有赞助的话呢,我们是非常愿意这么做的啦,当然。
Y: For the moment I’m very glad to come into a kitchen. And I also have a little question with our chef Kevin. I’ve noticed that you have a menu for this month, that’s January 2016. So do you have a menu for every month and how did you prepare for each menu? 
能够进入餐厅的厨房让我感到非常高兴。我也有一个小问题想问Kevin。我注意到你们有当月菜单,今天的是2016年1月的。所以说你们是每个月都有新菜单的哦?你们又是怎么准备每份菜单的呢?
K: We change two dishes every week so every two weeks we have new dishes on the menu, pretty much. And it’s usually myself and the other members set around the table, talk about it and come up with new ideas.
我们每周都会换两道菜,所以每两周都会有新菜出现在菜单上,这算很多了。通常是我和其它成员做在桌子旁,讨论,并想出新点子。(花臂哥哥说太快啦我实在是没太get住!英文好的小伙伴欢迎来补充!)
Y: And where come from your inspiration for the carte (menu)?
你们构思菜单的灵感又是从哪里来呢?

digestif Jan

甜点前的小清新餐后酒

K: A lot of them come from books we look through or TV shows or the chefs that we follow.
很多来自我们看的一些书,或者电视节目,或者我们关注的厨师。
Y: Ok, thank you so much!
好的,十分感谢!
So as the time is a little bit limited, we have to stop our talk today. But if you have some questions, please contact me! See you next time! Bye.
因为时间有限,我们今天的谈话到此就结束啦。如果你们有什么问题的话,可以联系我噢!(微信后台留言或者直接私戳我啦)
下次再见啦!拜~
K: Ciao! 

白白!


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