H&S Chef Of The Month
Chef Juliën van Loo
Nationality: Dutch
Restaurant Parkheuvel
Interview With H&S Magazine
Who Is Juliën van Loo?
Juliën stands for a young generation of successful chefs who are completely committed to their work. He wants to constantly develop his skills. With an eye for the latest trends in gastronomy, he brings together classic and modern components.
Type Of Cuisine?
French International!
What Inspired You To Become A Chef?
My father has taught me my love for food, traveling the world has reinforced this. I love translating worlds treasures in such a way that we can use them in Parkheuvel’s kitchen.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
This year I would definitely say Covid-19, it was a tough year for the culinary industry. Besides the pandemic, for me, the biggest challenge in the culinary industry is to keep our two Michelin stars.
What’s Your Biggest Achievement In The Culinary Industry?
Working for Peter Gilmore in Australia and being able to cook for the top 50 best chefs followed by coming back to the Netherlands and being my father’s right hand in the kitchen of restaurant Parkheuvel. Having a Family business is I think one of the greatest achievements.
When It Comes To Cooking What Is More Important To You The Technique, The Ingredients, Or The Creativity?
First of all the flavor is the most important, followed by creativity.
Recipe Of The Week: British West Country Lamb
White Eggplant Puree
Ingredients
• 3 large seedless eggplants
• 300 ml grapeseed oil
• 0.5 lemon juice
• Thyme
• Garlic
Preparation
Peel the eggplants with a peeler. Cut out any brown seeds and slice thinly. Immediately place into a large vacuum bag with oil. Seal as quickly as possible to ensure it doesn’t oxidize. Place in the steamer at 100 degrees for 30 minutes. Until the flesh is extremely soft. Drain off the liquid and set it aside. Place the eggplant flesh in the Thermomix and blend on high speed for 5 minutes. Pass it through a drum sieve.
Lovage Puree
Ingredients:
1. Lovage Puree
• 8 bunches of lovage
• 500 gr spinach
2. Mushroom Puree
• 250 gr white mushroom
• 2 diced shallots
• 50 ml white wine
• 500 ml chicken stock
• 200 ml cream
• Butter
• Red port
Preparation
Sweat shallots and mushrooms together for 10 min. Blush it with white wine and let it reduce. Add the chicken stock and boil, reduce. Add the cream, let reduce until you see the bottom of the pot. Add red port and bring everything to the boil again, until the red port is reduced. Put everything in the Thermomix to form a smooth cream.
Black Garlic Puree
Ingredients:
• 500 gr peeled black garlic
• 50 gr celery (diced)
• 50 gr shallots (diced)
• 100 gr butter
• 500 ml chicken stock
• 0.5 tbsp Xantana powder
• 50 gr butter
• Salt
Preparation
Sweat shallots and celery in butter until soft without colour. Stir in black garlic and chicken stock. Simmer and reduce by half. The black garlic should be partly broken down. Blitz in Thermomix with additional butter for 10 minutes at 90 degrees. Add the Xantana powder and blitz for a further 2 minutes. Check the seasoning, then pass through a drum sieve.
Solo Garlic Beignets
Preparation
Peel the garlic, blanch the garlic three times in freshwater (first time with salt). Cut in nice equal pieces, make a tempura batter. Put finely chopped chives in the tempura batter together with a pinch of salt. Fry the garlic beignet on 180 degrees in the fryer.
Crustiade
Ingredients
• 1.5 bunch of parsley
• 500 gr tramezzini bread
• 250 gr butter
• Salt and pepper
Preparation
Place everything together in the Magimix, mix until it’s nice and soft. Pack in butcher foil and place it cold.
Cippolini onion
Preparation
Put 10 peeled cippolini onions in a vacuum bag together with salt and butter. Cook the onions for 20 minutes in the steamer at 95 degrees. Check if they are cooked well, otherwise give them another 5 min.
Basil Oil
Ingredients
• 6 bunches of basil
• 500 gr spinach
• 1.5l grapeseed oil
Preparation
Pick basil, blench together with the spinach. Place in an ice bath, take out everything, and press out all of the remaining water. Put it in the Thermomix and let it turn for 1 minute until you get a puree. Add a little oil.
Lamb Sauce
Ingredients
• Grapeseed oil
• 1 kg lamb bones chopped in rough pieces
• 500 gr bouquet
• 70 gr tomato puree
• 300 ml red wine
• 1 bunch of garlic chopped in half
• 1 bay leaf
• A few peppercorns
• 3 twigs of thyme
• 3 twigs of rosemary
• 2 cloves
• 150 ml jus de veau
• 200 ml Noilly Prat
• 2 garlic toes finely chopped
Extra Garnish:
Ingredients:
• Barletta onion
• Ice plant
• Blue Peppe Nasturtium leaves
• Fried capers
• Ramsons (daslook flower)
• Garlic beignets
• Broad beans
• Add basil oil to lamb sauce
