Prepare the blinis:
Warm 200 g of milk to around 35°C.
Mix the flour and eggs.
Add the yeast to the warm milk and pour onto the egg/flour mix.
Cover and leave to rise in a warm place for around 2 hours.
Make the goat’s cheese cream:
Mix the cheese and cream.
Add the rest of the ingredients and check the seasoning.
Store in the tube in the fridge.
Finish and cook the blinis:
Add the salt and pepper to the rest of the milk.
Add the mix to the blini maker.
Add the blini mix to the hot, lightly oiled steel blini pan using the Kwik piston funnel to achieve the desired size.
When your blinis bubble, turn them over, cook for 1 min, and put on a plate.
On the cooled blinis, cover with goat's cream and decorate with smoked salmon, salmon roe, a cherry tomato wedge, vegetables raw, finely cut with a mandolin, edible herbs/flowers according to your desires.
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.