| My last visit was in 2004 and in June 2006 the ownership changed and chef Cees Helder left, so the review below is of historical interest only. The new chef is Erik van Loo. In 2007 Parkheuvel received just one Michelin star. This is a shame since the meal I had there was very fine. I have removed the food mark for this restaurant since I have not been to it under new ownership. The review below is hence ONLY of interest to those interested in what the restaurant used to be like when it had 3 stars.
ParkHeuvel is in a modern building with a partial view of the harbour. .Amuse guele consisted of toasted bread with ham, fine strips of pastry with herbs, sticks of cucumber and some assorted nuts (6/10 for the amuse guele). Bread was either white or brown sourdough, and was very pleasant (7/10). The next amuse guele showed the first signs of real class, a delicate gelee of pike and prawns that had superb texture and flavour (10/10). Stella had tempura of prawns with a spicy sesame biscuit along with a canteloupe melon, a curry sauce and a drizzle of balsamic. The prawns were dazzling and the tempura like gossamer (10/10). I had sardines with tuna puree, served with a salad of herbs with parsley oil. This was very nice (7/10) but was not in the same league as the tempura.
For main course I had stunning langoustines and a large, plump scallop of perfect freshness, served with a lemon bouillon (10/10). Stella had superb sole fillet topped with wild mushrooms, bak choi and both a hollandaise and a separate pesto sauce (10/10). Cheese was in good condition; I tried Epoisses, Reblochon, Camembert, Comte and a goat cheese (8/10). A dessert of crepes with orange soufflé and orange compote was excellent (9/10), as was a lemon “tart” that was really a meringue pie with yoghurt ice cream and lemon rind (9/10). Petit fours consisted of an almond tuile (7/10), a lovely shortbread (10/10), a coconut puff (8/10), a mini chocolate tart (8/10), a coffee truffle (10/10) and a chocolate fondant with sponge topped with coffee beans (10/10)
Park Heuvel is in a modern building with a partial view of the harbour. Amuse guele consisted of toasted bread with ham, fine strips of pastry with herbs, sticks of cucumber and some assorted nuts (6/10 for the amuse guele). Bread was either white or brown sourdough, and was very pleasant (7/10). The next amuse guele showed the first signs of real class, a delicate gelee of pike and prawns that had superb texture and flavour (10/10). Stella had tempura of prawns with a spicy sesame biscuit along with a canteloupe melon, a curry sauce and a drizzle of balsamic. The prawns were dazzling and the tempura like gossamer (10/10). I had sardines with tuna puree, served with a salad of herbs with parsley oil. This was very nice (7/10) but was not in the same league as the tempura.
For main course I had stunning langoustines and a large, plump scallop of perfect freshness, served with a lemon bouillon (10/10). Stella had superb sole fillet topped with wild mushrooms, bak choi and both a hollandaise and a separate pesto sauce (10/10). Cheese was in good condition; I tried Epoisses, Reblochon, Camembert, Comte and a goat cheese (8/10). A dessert of crepes with orange soufflé and orange compote was excellent (9/10), as was a lemon “tart” that was really a meringue pie with yoghurt ice cream and lemon rind (9/10). Petit fours consisted of an almond tuile (7/10), a lovely shortbread (10/10), a coconut puff (8/10), a mini chocolate tart (8/10), a coffee truffle (10/10) and a chocolate fondant with sponge topped with coffee beans (10/10). |
