Lorraine hotpot


Serves 4

  • 4 mini-carots with tops
  • 4  mini-turnips with tops
  • 4  mini-onions with tops
  • ½ savoy cabbage
  • 4 suckling pork chops

  • 4 x 2cm cubes of smoked bacon
  • 4 standard mini sausages
  • ½ litre of chicken stock
  • fleur de sel
  • pepper


Preparation of the cabbage
Remove and wash the cabbage leaves.
Chop them (cut into fine strips).
Blanch them so as “à l'anglaise” *.
Drain and set aside.

Preparation of the vegetables
Peel, leaving 1 cm unpeeled at the top.
Blanch them so as “à l'anglaise” *.
Drain and set aside.

Preparation of the meats
Pan-fry the chops, so as still pink.
Colour each side of the cubes of bacon in the pan.
Start in cold water, poach the mini sausages, bring the water to the boil and leave to simmer for 10 minutes.

Line a stewpan with the cabbage.
Lay out the vegetables and meat on the top.
Add the stock, a little fleur de sel, and pepper.
Boil and leave to cook for 5 minutes.

* "à l'anglaise" : cook the vegetables separately in a large quantity of salted boiling water, then plunge into ice water to cool

The result.

Our tip

original - easy to transport - easy to reheat

Dress the dish in a ½-liter “Le Parfait”-type jar:
-   Carefully add the cabbage, vegetables and meat one by one.
-   Fill 1/3 full with stock.
-   Close.
-   To reheat : Cook for 10 minutes in a steamer or in a bain-marie


Philippe Laruelle

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
cooking Chef.
• 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
de France’.

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.

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