Preparation of the sauce vierge:
Peel the tomatoes. Cut into 4, remove the seeds and cut into small cubes
Peel the lemons with a knife, remove the flesh and cut it into small cubes the same size as the tomatoes.
Squeeze the juice from the lime.
Chop the chives finely.
Add all the ingredients to a saucepan, season and warm gently without boiling.
Cooking the scallops:
Heat a pan with the olive oil, crushed garlic and thyme.
Sear the scallops for 90 seconds on each side.
Season with fleur de sel.
Add the marjoram.
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.