First! Tomato juice from a star chef
Nick Bril, the chef who runs two-Michelin-starred restaurant The Jane in Antwerp together with Sergio Herman, has spent the past four months focusing on tomatoes. The result? Mary V, a juice that even the biggest tomato juice haters will have a change of heart over.
Haters gonna hate
Tomato juice. You either love it or hate it. In general, I belong to the latter category. When I drink tomato juice, it’s mainly because of the splash of vodka I add to it. Mary V’s tomato juice, however, is an absolute gamechanger, and the unthinkable has happened to me: I now drink tomato juice without vodka.
One important reason why I normally find tomato juice undrinkable is its chemical taste. That’s not so surprising; tomato juice is generally packed with preservatives, and usually contains tomato concentrate rather than fresh juice. Of course, you wouldn’t expect preservatives and concentrate when you ask a star chef to make tomato juice. Nick Bril has put the same creativity, love and precision into this juice as he does into his dishes at The Jane—and you can taste it.
Lime juice and balsamic infused with samphire
And don’t expect an ordinary tomato either: this top chef uses the Tomimaroo Muchoo tomato, because of the many umami notes you can taste in it. The lime juice and balsamic infused with samphire provide a gentle acidity. Fermented soy extract adds extra spice and body. Water from the Oosterschelde provides a hint of salt as the finishing touch in Mary V. Besides the exceptional flavors, it’s the texture that makes it so drinkable for me. Whereas tomato juices are normally mushy and thick because of the concentrate, this juice is thin and smooth.
Do yourself a favor and get this tomato juice for €3.50. Even if you’re a dedicated tomato juice hater like me. It’s possible—Nick Bril has even converted me with Mary V.
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