Recipes, Entrées

Translucent Lorraine Potée

Ingredients

  • 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

Instructions

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.

Assembly
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.

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

The result

MORE ABOUT PHILIPPE LARUELLE

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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