For 3 jars of 400 gr
Preparing the oranges:
Wash the oranges in lukewarm water.
Wipe them off carefully.
Trim both ends
Using a sharp knife to avoid crushing them and keep all the juice, cut your oranges into small pieces, including the skin.
Cooking the marmalade:
Cook the sugar with the water at 150°C.
Add the oranges and stir.
Add the honey.
Continue cooking up to 104°C, carefully skimming off and removing any seeds that may rise to the surface.
Add lemon juice at the end of cooking.
Pour the marmalade into your clean jars.
Seal and turn the jars until completely cooled.
Store for up to 3 months at room temperature.
You can make the same recipe with clementines. You can flavour your marmalade by adding spices such as cinnamon sticks, star anise or saffron, for example. Eat with some good gingerbread.
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.