Making the pastry
In a mixer, rub the flour and butter together at low speed. Dissolve the salt and the sugar in the milk, and add to mixture. Then, add the whole egg and the egg yolk and mix until mixture is smooth. Roll out the pastry between 2 sheets of baking paper until it is 3-mm thick. Allow to rest in the fridge for 30 minutes.
Preparing the onions
Peel and finely chop the onions. Sweat the onions on low heat with the butter, covered, for 20 minutes without coloring. Allow to cool.
Preparing the basic filling
Mix everything together and season.
Line the inside of the ring (or mold) with your pastry. Fill with the onions and add the basic filling.
Put in pre-heated oven at 220 °C (430 °F ) and cook for 20 minutes. Then reduce heat to 170°C (340 °F ) and cook for 30 minutes.
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.