Serves around 8
For a log mould 30 cm
Réf : 3206.04
Preparing the mould:
Cut the salmon slices into rectangles (set the trimmings aside).
Cover your mould with cling film.
Line your mould with the smoked salmon rectangles, letting them extend over the edges, in order to cover the top when assembling.
Making the bavarois:
Put the smoked salmon trimmings (around 50g) and the butter into a blender. Blend.
Tip over the hot stock into which you will have melted the gelatine (already been rehydrated in cold water). Blend.
Add the crab meat, and finally the whipped cream.
Tip the bavarois in your smoked salmon lined mould.
Cover with the remaining smoked salmon from the sides.
Cover with cling film and refrigerate for at least 3 hours before serving.
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.