The story
Sjef’s Table in Rijen delivers refined French cooking with subtle Oriental influences across its intimate dining floor. Located near the Brabant countryside, the restaurant maintains a quiet exterior that shifts entirely once guests step inside. Maître Jack van Wanrooij guides the open kitchen, applying classical French techniques to earn steady Gault & Millau recognition. The venue deliberately caps seating at twenty-eight to preserve direct oversight of every plate.
Guests begin with crusty sourdough from Broodheeren, accompanied by Spanish olive oil and two varieties of whipped butter. The tasting progression often highlights duck liver terrine set beside toasted brioche and macadamia nuts, followed by slow-braised oxtail resting on potato pancakes. Main courses feature pan-seared turbot or tender beef fillet sliced tableside, while caviar and Iberico ham appear as shared starters.
The compact room encourages relaxed conversation while staff coordinate precise table service across twenty-eight counters. Wine directors curate labels from France, Italy, and Spain alongside selections from Australia and South Africa. Drink pairings expand to include Belgian craft ales, crisp Mosel Rieslings, and alcohol-free infusions built around jasmine tea bases. Seasonal lemon sorbet concludes the French-inspired evening.
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