For one small log mould - serves around 8
For a log mould 30 cm
Réf : 3205.04
Line the mould with cling film.
Boil the tomato juice and add the gelatine that you have previously rehydrated in cold water. Mix well and pour into the bottom of the mould.
Leave to set in the fridge.
Boil the chicken stock (white stock) and the cream.
Melt the gelatine that has previously been rehydrated in cold water.
Pour in 3 batches over the fresh goat's cheese, and whisk to obtain a smooth mixture.
Add the olives and tomatoes.
Mix and pour over the tomato jelly.
Leave to set in the fridge for at least 3 hours.
Enjoy with rocket salad for example.
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.