De Rietschans Competitors

Gault & Millau is one of the best-known French restaurant guides, and is equally important in the restaurant world as the well-known Michelin guide. It was founded in 1965, and rates exclusively food on a points scale from 1 to 20, while atmosphere and service are additional information in the guide.16,000 restaurants reviewed, c.1,000 new per year, and 15,000 wines tasted each year worldwide Gault&Millau is a leading reference in matters of taste and a community of trustworthy experts to find the right restaurant, promoting the “Nouvelle Cuisine” since 1973 Gault&Millau is highly appreciated by the world’s greatest chefs, as we continuously search for new talent and stand aside with our know-how.

Restaurant De Treeswijkhoeve B.V. is a restaurants company based out of Valkenswaardseweg 14, WAALRE, Netherlands.

The Restaurant Restaurant Parkheuvel is a 2 Michelin star restaurant and is situated at the park in the heart of Rotterdam, close by the Euromast and right next to the river the Maas. The modern, round building is designed by the architect mister Klunder back in 1988. The restaurant has a warm atmosphere in the inside, outside we have a terrace which brings us spectacular views overlooking the river and the on-going boats. The style of our interior is what they call cosy art-deco. Quality and comfort is what creates and it shows us a woman of good taste, my wife and hostess; Anja van Loo. The foyer brings us to the lounge, the restaurant itself is shaped as a half moon and at every table it shows the views looking over the river. Once you are guided to your table, you can just relax and enjoy everything of what is being served. “Parkheuvel is all about emotions, it is passion, it is running and flying, it is welcoming the guests from beginning until the end, Parkheuvel is labor-intensive every single day, but it brings us endless enjoyment”. Anja van Loo Experiencing the kitchen The street sign in my kitchen reads ‘Van Loostraat’ or the street of Van Loo. Every day we work with about ten chefs to service the covers. Some dishes take days to prepare, however at the same time they pair up with the freshest ingredients possible. Efficiency, accuracy and timing determine the rhythm. It all starts early mornings, when the first suppliers deliver their freshest produce from the sea, the land or the sky. It actually never ends… Whomever wants to take a sneak peek in my kitchen, is more than welcome.