Translucent Lorraine Potée


  • 4 baby carrots with greens
  • 4 baby turnips with greens
  • 4 baby spring onions with greens
  • 1/2 head of curly green cabbage
  • 8 cubes of pork tenderloin
  • 4 cubes of 2 cm smoked bacon
  • 4 mini-cooked household sausages
  • 1/2 liter of chicken white stock
  • Salt and freshly ground pepper
  • 100 ml of water


Preparation of the cabbage
Separate the cabbage leaves and wash them.
Slice them into fine strips.
Blanch the cabbage until it's "crisp-tender" using the blanching method*. Drain and set aside.

Preparation of the vegetables
Peel the vegetables, leaving about 1 cm of greens.
Blanch the vegetables until they are "crisp-tender" using the blanching method*. Drain and set aside.

Preparation of the meats
Sear the pork tenderloin cubes until they are pink in the center.
Brown the bacon cubes on both sides in a pan.

In 4 jars, place the green cabbage at the bottom.
Arrange the vegetables and meats on top in a harmonious manner.
Add the chicken white stock, salt, and freshly ground pepper. Seal the jar.
Steam for 10 minutes in an oven, steamer, or water bath.

Cook the vegetables separately in a large pot of boiling, salted water, then cool them in ice water.

The result


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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