Serves around 8
For a log mould 30 cm
Réf : 3205.30
Making the filling:
Cut the chicken meat into cubes and refrigerate.
Put the chicken in a cooled mixer bowl with the lemon juice. Blend until you obtain a ball. Add the egg, salt and pepper, then allow to thicken by gradually adding the oil. Remove from the bowl.
Preparing the asparagus:
Peel the white asparagus and cook “à l’anglaise”*. Cool and dry thoroughly with a clean tea towel.
Remove the fibrous parts of the green asparagus and cook “à l’anglaise”*. Cool and dry thoroughly with a clean tea towel.
*Cooking “à l’anglaise”: plunge your vegetables in a large quantity of boiling, salted water. Once cooked, plunge into icy water.
Line your mould with the slices of cured ham.
Add a layer of the neutral filling.
Arrange the cooked asparagus neatly, making sure that there is a little filling in between each for consistency after cooking, until the ingredients are used up.
Cover with cling film.
Cook in a bain marie or steam oven at 80°C (until 70°C in the centre)
Slice and serve with a herb vinaigrette (mixture of crushed herbs, sherry vinegar, olive oil, freshly ground salt and pepper).
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.