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24 Feb, 2021
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Wagyu beef

Wagyu Beef 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 (streefood)” 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: Wagyu Beef

Tartare | Sweet & Sour Vegetables | Quail Egg | Perle Imperial Caviar

Wagyu BeefServes 6-8 people

Croutons:

● Sourdough bread
● Olive oil

Preparation

Preheat the oven to 180 °C. Cut the sourdough bread without the crust into very thin slices. Drizzle with olive oil and sprinkle with salt. Bake the bread in the oven for about 8 minutes until dry and golden brown.

Tartare:

● 5 egg yolks
● 1 tbsp dijon mustard
● 2 tbsp ketchup
● 2 tbsp mayonnaise
● 50 g shallots, finely chopped
● 25 g capers
● a few sprigs of chives, finely chopped
● paprika powder
● Worcestershire sauce
● few drops of Tabasco
● 500 g freshly turned tartare
● 3 tbsp Picual olive oil

Preparation

First, cut the tartare fine. Then mix the egg yolks, mustard, ketchup, mayonnaise, shallot, capers, chives, a pinch of paprika, Worcestershire sauce, Picual olive oil* and Tabasco. Add salt, we use about 15 gram per kilo of tartare, and mix the tartare. Add pepper to taste.

* De Picualolive oil is exclusively available at restaurant Parkheuvel ( you can also use another olive oil). The Picual olive gets its name from its pointed shape (peak). It gives an intense aroma and taste of green, unripe fruit.

And Further…

● 6-8 quail eggs, soft boiled
● caviar
● small leaves of lettuce
● tatsoi**
● radishes, in stripes
● shiso cress
● daikon cress
● pine nuts, toasted
● capers

** Tatsoi is a vegetable from Asia, of which we use the young leaves as lettuce. Ask for it at a greengrocer or at your local toko (shop).

Dressing The Plate:

Divide the tartare over the plates, use a (rectangular) cutter. Cut the cup off the quail eggs and press the bottom into the tartare. Garnish with caviar. Add small leaves of lettuce and tatsoi, radish strips, cress and croutons. Lastly, garnish with pine nuts and capers.

 

*PHOTOGRAPHY BY: LYAN VAN FURTH -LVF Food

PARKHEUVEL

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