Nick Bril, the chef and co-owner of The Jane, one of the world’s most stunning restaurants last week launched The Jane Table, a private dining room in his office at PAKT, just metres away from the former military chapel where The Jane is based in Antwerp.
“When I saw PAKT, memories immediately went back to a schnapps producer I visited in Copenhagen. The company was located in an industrial building on the 4th floor. I loved the place immediately and I got the same feeling when I saw this site which is industrial, rough and unique in the city.
The management team of The Jane and he had their offices in the cellars of the restaurant and they immediately decided to rent the office space because this was an ideal place to be away from the busy service and the crowds of The Jane.
The Jane Table is a collaboration between The Jane, bulthaup ligna recta Antwerpen and Electrolux. The idea is to organise small and private dinners in an industrial building on the PAKT site, situated just next to the Jane Restaurant.
“At The Jane, we are at the peak of gastronomy and when the restaurant and bar is full, everything works like clock-work. The Jane Table is much smaller and I will be very close to a small group of guests. It is this intimate atmosphere and the feeling that you are ‘at home’ that makes this place special,” Nick Bril said at the presentation of the new concept.
The Dutch chef who co-owns The Jane with Sergio Herman said that the Jane Table is not only available for private lunches or dinners but also for meetings and can also be combined with lunch at The Jane or the Upper Room Bar. “The Jane ensures that there is a constant service during meetings.”
The Jane Table is the new addition to PAKT. Situated on the 4th floor, the concept brings together the creative and innovation sectors as well as gastronomy in seven fully refurbished buildings.
As soon as you pass Nick Bril’s office with his desk and personal collection of gastronomy books you find the dining table for 12 persons and it gives you the feeling of being on a rooftop in Brooklyn. At the far end is the kitchen and terrace which takes you to the roof-top garden. “Not only do the clients have direct contact with the chef, but they will also be able to see where the herbs, spices and vegetables are grown,” he said.
In the garden, they are have bees to produce honey and have grass carp which help to reduce waste by eating the green remains of the garden. The fertilizer is used for the Coeur de Pakt tomato.
Nick Bril does not exclude making the space available for other chefs and said that the place can also be used for product launches, presentations, TV recordings and book photography among others.
The design was entrusted to Petillon Ceuppens Architects with art pieces by Arno Declercq.
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