Autumn vegetable terrine

The Autumn vegetable terrine

By Philippe Laruelle


Serves around 8

For a log mould 30 cm

Réf : 3205.30

Neutral stuffing

  • 700 g white fish meat (pike-whiting, for example, or chicken if wished)
  • 1 egg
  • Juice of 1/2 lemon
  • 150 g hazelnut oil
  • 8 g freshly ground salt
  • 2 g freshly ground white pepper

Filling (feel free to alter according to your market)

  • 3 orange carrots
  • 3 yellow carrots
  • 3 purple carrots
  • 1/2 a celery root
  • 1/2 a long white radish (Daikon)
  • Green kale


Making the stuffing:

Cut the fish meat into small cubes and set aside to chill.

Place it in the bowl of a very cold mixer together with the lemon juice. Mix until a ball is formed. Add the egg, salt and pepper, then gradually whisk in the oil. 

Keep cold.


Preparing the vegetables:

Remove leaves from cabbage, cut out central rib and cook à l'anglaise*. Cool and dry thoroughly on a tea towel.

Peel all the other vegetables and cut them into large sticks. Cook separately à l'anglaise*. Cool and dry thoroughly on a tea towel.


*Cooking à l'anglaise: immerse your vegetables in a large volume of boiling salted water. Once cooked, dip them in iced water.



Line your terrine mould with cabbage leaves. 

Line with neutral stuffing.

Arrange the vegetable sticks uniformly, making sure you have a little stuffing between each so they hold up well after cooking, until all ingredients are used up.

Cover with cling film



Cook in a bain-marie or in a steam oven at 80°C (until the temperature reaches 70°C in the middle)

Cool overnight.


Plating :

Slice and serve with a hazelnut vinaigrette (mix of sherry vinegar, hazelnut oil, salt and freshly ground pepper and crushed roasted hazelnuts)

The result


Philippe Laruelle

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
cooking Chef.
• 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
de France’.

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.

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