For 500 g
Spread the almonds and hazelnuts on a baking tray. Roast them in the oven for 15 minutes at 150°C. Make a dry caramel:
- Heat 1/3 of the sugar in the bottom of your saucepan.
When it starts to melt, add a little more sugar and stir while rotating the pan.
- Repeat until the sugar has been used.
- Cook until it is a golden blonde.
Add the almonds and hazelnuts, still warm. Mix well. Turn out onto a baking tray, covered with a baking mat.
Allow it to cool. Break it all up. Blend it until a smooth paste is obtained.
Place it in an airtight container and store it for about two weeks.
A route with prestigious references :
• Culinary schools and professional
training with famous French Chefs such as Christian WILLER (Le Martinez-Cannes), Emilie JUNG (Le Crocodile-Strasbourg), Joël ROBUCHON
(PARIS) , Alain Ducasse (Monaco) and in the French Ministry of Education, as the Minister’s special
• Elected ‘Maître Cuisinier de France’ at the age of 29 and today
member of the executive board of this association.
• Finalist at the MOF 2004 (Meilleur Ouvrier de France)
• Active involvement in international culinary associations such as ‘Le
Club Prosper Montagné’ or ‘les Disciples d’Escoffier’.
• Referent cooking Chef at the French culinary school ‘Collège Culinaire
In 1995, Philippe Laruelle overtook the family restaurant “ Auberge du Val Joli” and developped an hotel, a gourmet restaurant and a cooking school as well.
In April 2016, he was appointed at de Buyer as a Cooking Chef, Cooking Trainer and Demonstrator and is strongly involved in product development.