Jan Stok was in his early 20s when he stepped aboard a Holland-America Line cruise ship in the 1950s. Adventure awaited, with the vast oceans and the wide world at his feet.
Over the next ten years, Jan travelled across the globe, from Canada and the Bermuda Islands to the bustling streets of New York.
As Chef Garde Manger, he oversaw the cold kitchen on multiple ships, creating salads, desserts, appetisers, and – most importantly – the most delicious sauces.’
His French colleagues soon translated his Dutch name into “Jean Bâton” – a name that has come to symbolise honest, pure sauces and exceptional mayonnaises.
In the kitchen, Jan was known for his creativity and keen eye for quality – values we proudly carry forward with Jean Bâton today.
In 2013, inspired in part by Jan’s youngest son, Bart, a range of special mayonnaises and dressings was introduced, continuing his legacy.
From Truffle to Truffle Mayonnaise
Ever wondered how our Jean Bâton truffle mayonnaise finds its way to your kitchen table? It all begins in our small factory in Udenhout, Netherlands. Watch the video to discover the story behind every jar.
Our iconic product
We use real truffles for our famous Jean Bâton Black Truffle Mayonnaise. Pretty honest right?
Use our truffle mayonnaise to give that sandwich that little extra something, give that appetizer a touch of luxury or dip those sweet potato fries away nicely.