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There is nothing more delicious than putting a star-studded dinner on the table. To inspire you and help you get started, every week a star chef reveals the recipe for one of his signature dishes. This week Erik van Loo from Restaurant Parkheuvel**, he turns an ordinary quail egg into an exceptional dish. Recipe: Erik van Loo

This is what you need (for 6 to 8 people):

…for the tartare:

  • 5 egg yolks

  • 1 tablespoon Dijon mustard

  • 2 tablespoons of ketchup

  • 50 grams finely chopped shallot

  • 25 grams of capers

  • A few finely chopped sprigs of chives

  • Paprika powder

  • Worcester sauce

  • Few drops of tabasco

  • 500 grams of freshly turned tartare

  • 3 tablespoons Picual olive oil

The other ingredients:

  • 6 – 8 soft-boiled quail eggs

  • Caviaar

  • Small leaves of lettuce

  • Tatsoi *

  • Radish in strips

  • Shisocress

  • Daikoncress

  • Roasted pine nuts

  • Capers


*Tatsoi is a leafy vegetable from Asia, the young version of which should be used as lettuce. Ask about this at a good greengrocer or store!


To make the croutons you will need the sourdough bread and olive oil. Preheat the oven to 180 degrees. Cut the crustless sourdough bread into very thin slices. Once you've done that, drizzle the slices with olive oil and sprinkle with salt. Then bake the bread in the oven for about 8 minutes until dry and golden brown.


Mix the egg yolks, mustard, ketchup, shallot, capers, chives, a pinch of paprika powder, Worcestershire sauce, Picual olive oil and the Tabasco. Add salt to the mixture, use about 15 grams per kilo for the tartare and mix it. Then add the pepper to taste!

Divide the tartare among the plates, it is advisable to use a (rectangular) cutter. Cut the heads off the quail eggs and press the bottom into the tartare. Then garnish with caviar. Once you have done this, add small lettuce leaves, tatsoi, radish strips, cress and croutons. Last but not least: garnish with pine nuts and capers.


You can here reserve a table with Erik.