• 
• 

Published on October 27, 2007

The transition implied a lot more than simply switching toques: Parkheuvel had been a local institution for more than 20 years, and its view over the Maas, its lavish interior and spectacular French-inspired dishes had become prime gastronomical references in the Netherlands.

So, what exactly has changed at Parkheuvel? Pretty much everything but the essential: quality and excellence.

The interior of the venerable round-shaped pavilion was completely redesigned by decorator Thed Konigs into a more intimate, art deco-inspired setting: Contrasts between light and dark woods, colourful patterns and subtle lightings at times give the place an almost oriental feel.

Of course the food is also notably different, Van Loo having brought with him his own influences and preferred ingredients. His signature dishes reflect both his mastery of traditional French cuisine and the Mediterranean undertones of his preparations: clear lightly jellied gazpacho with fried langoustines, provincial vegetables en preserved garlic, baked goose liver with Cantaloup melon, summer purslane and an old Aceto Balsamico vinaigrette, served with madeleines of almonds and cloves.