for a stewpan Ø24cm
Peel the pumpkin. Cut two thirds of it into large cubes. Sauté the cubes, without colouring, in a stewpan with hot olive oil. Season with salt and add the chicken stock. Cover and cook over low heat. Drain and blend, adding the cream. Check the seasoning and keep warm.
Cut the remaining pumpkin into brunoise (fine dice). Fry the brunoise vigorously in olive oil. Drain on absorbent paper and keep warm.
a) Place the brunoise garnish in the base of the display bowl, then pour in your hot velouté.
b) Decoration: create a decor with the crème épaisse.
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.