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foie Gras

Foie Gras by Chef Erik van Loo, H&S Chef Of The Month

H&S Chef Of The Month

Chef Erik van LooChef Erik van Loo

Nationality: Dutch

RESTAURANT PARKHEUVEL

Interview With H&S Magazine

Who Is Erik van Loo?

Erik was born in Zuid-Limburg (most Southern part of The Netherlands), where he grew up as a butcher’s son in the village of Mechelen. After gaining experience at home and abroad, Erik started his own restaurant in Wijk bij Duurstede, “De Duursteder”, where he cooked his first Michelin star.

With a wonderful career, he has been Patron Cuisinier for 15 years and since 2006 owner of Restaurant Parkheuvel, awarded two Michelin stars.

In addition to the books “Smaak is Herinnering (taste is memory)”, “Straatvoer (streetfood)” and “Soepen (soups)”, Erik has great success with his book “Sauzen (sauces)”. In the Netherlands, he is now also known as the “Master of Sauce”. He has a wide range of Signature Dishes to his name over the years too.

 

Type Of Cuisine?

Modern French Cuisine

 

What Inspired You To Become A Chef?

The challenge to turn nature’s creativity into a digestible product. Making edible products from raw products that are Michelin star worthy.

 

What Is The Biggest Challenge You Have Faced In The Culinary Industry?

During 2020 I would say that has been COVID-19 without a doubt. However, the biggest challenge in the culinary industry beside a pandemic is to constantly deliver quality over a long period of time. There are many factors that influence the quality, so the biggest challenge is to get the right people around you. Because you can’t do it alone.

 

What’s Your Biggest Achievement In The Culinary Industry?

Two Michelin stars, own restaurant & family business.

 

When It Comes To Cooking What Is More Important To You The Technique, The Ingredients Or The Creativity?

You forgot the most important thing: taste.

 

Recipe Of The Week: Foie Gras

Red Beetroot | Pure Chocolate | Apple | Pinot Gris

foie grasVegetal Coating: (beetroot juice + 150 sweet and sour, Pinot Gris)

●500ml Beetroot juice
●25gr Vegetal

Method Coatings:

Boil all together, add salt/pepper if needed.

Pure Chocolate Coating:

Isomalt Coating (with gold powder)

Apple Lemongrass Gel:

Step 1:
●4L apple juice
●10 pc lemongrass (finely chopped)
Add 10 pieces of lemongrass to 4 litres of boiling juice. Strain the lemongrass and reduce to one litre.

Step 2:
●1L Reduced apple juice
●10gr Agar
●2 leaves of gelatine
METHOD: Boil apple juice together with agar, add gelatine. Let cool down. Blend until fine and strain.

Sesame Tuille:

● 200ml Orange juice
●8pc Orange zest
●600gr Icing sugar
●200gr Honey
●240gr Flour
●200gr White sesame
●200gr Black sesame
●480gr Melted butter

Method:

Mix all ingredients together in a bowl. Bake the cookies at 160 degrees Celsius for about 10 minutes in the oven. Use the right size mould.

Terrine Foie:

● 1kg Foie (cleaned)
●17gr Color salt
●50ml Pinot Gris

Method:

Bring to taste with: pepper, cilantro powder, nutmeg & icing sugar. Disinfect the sieve. Clean the foie and
weigh afterwards. Heat a bain-marie until the temperature rises above 50C and the base is smooth. Add to silicon mould and put in the shock freezer.

Sweet & Sour:

● 650gr Vinegar
●250gr Water
●330gr Sugar
●Shallots
●Thyme
●Crushed pepper
●Laurel leaves

Method:

Bring all the above to a boil, let cool down and strain. Pour into the right 5-litre container.

Beetroot:

Take a pot, add five big pieces of red beetroots, bring to the boil together with water, thyme and laurel. Bring to
taste with salt. Add a splash of vinegar. Boil the beetroots until ready and cool down in the water. Cut on the cutting machine on level 18. Use cookie-cutter size 2 and nozzle number 3. Put inside sweet & sour mixture.

Apple Chips:

Cut the Granny Smith apple as fine as possible on the cutting machine, then use cookie-cutter number 4 & subsequently number 1. Put inside sugar water and lime edik. Lay flat on a silicon mat and put inside the dryer on level 1.

Pomegranate:

Cut in half. Hit the back with a spoon until seeds come out. Put these on the pomegranate reduction.

Pomegranate Gel:

● 375ml Pomegranate juice
● 3gr Agar
● 1 leave of gelatine

Basic Recipe Gel:

●1.5L Liquid
●12gr Agar
●4 leaves gelatine

Garnish: Garden Cress

 

*PHOTOGRAPHY BY: LYAN VAN FURTH -LVF Food

PARKHEUVEL

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