Michelin Star Chef Jan Hendrik’s Langoustine Cannelloni Recipe
Michelin-star Chef Jan Hendrik van der Westhuizen (Jan Hendrik) agreed to share his recipe for Langoustine Cannelloni with Poached Naartjie Beurre Blanc with Perfectly Provence readers.
Langoustine is the French name for as scampi, the Dublin Bay Prawn, or the Norway Lobster. Not much bigger than a large prawn, langoustine is a white shellfish. In this recipe, the chef combines the fresh seafood with poached citrus, and a finishing touch of beurre blanc. It’s a delicious fusion of Mediterranean meets South Africa.
Journey to the Mediterranean
Cape Town is a world away from almost anywhere. So Jan Hendrik is bringing flavours from his native South Africa to dinner plates at his restaurant in the South of France. Seven years ago, Jan Hendrik settled on the Côte d’Azur, where Nice became is part-time home and the location for Restaurant JAN. Michelin awarded the 24-seat restaurant its first star in 2016, and again in 2017.
Jan Hendrik’s arrival in the South of France was far from a straight line. He credits his baptism in the convivial warmth of kitchens to time spent with his mother and grandmothers at the family farm in Mpumalanga, South Africa. Food and photography featured in his studies. Jan Hendrik has an Advanced Diploma in Culinary Arts, a Masters in pastry. He also earned a Bachelor’s degree in Applied Design with a focus on photography. Work assignments took Jan Hendrik from photographing in the Stellenbosch wine region in South Africa to the ELLE magazine test kitchens in Paris.
Afrikaans meets the Côte d’Azur
The chef’s creative use of South African ingredients influences the menu for Restaurant JAN in Nice. He sources ingredients locally in France, if possible, and imports from South Africa as required. As a nod to the chef’s roots, the restaurant’s website is trilingual – French, English and Afrikaans. The restaurant’s menu has always featured about 60% South African wines. However, recently two JAN Special Cuvées, a red and a white, have made it to the list. These wines blends contain organic grapes grown at the Org de Rac vineyard in Swartland SA.
“JAN white is a blend of Chenin Blanc, Roussanne and Verdelho. The red expresses Shiraz, Mourvèdre, Grenache and Verdelho. Working in tandem with Org de Rac cellarmaster Frank Meaker, Jan Hendrik was closely involved in creating the various blends.” Read more here.
This young chef is not resting idly on the fame of his Michelin star. His editorial team in Cape Town produces “JAN The JOURNAL” bi-annually. The glossy magazine is filled with stunning photography, highlights South African food and wine producers, recipes, and the lifestyle. Discover the blog which includes posts such as “The JAN Guide to Nice” filled with locals tips on where to drink coffee, buy wine, and find the best street food.
Image credits: All photos provided by and published with the permission of Jan Hendrik van der Westhuizen.