Preparation for the Saint-Germain soup:
Blanch the split peas: put them in a saucepan, cover them with cold water, bring to the boil, skim, cool and drain.
Chop the carrots and onions into small cubes.
Finely slice the green part of the leek.
Degerm and crush the garlic.
Sweat the carrots and onions, leeks and garlic in butter without browning.
Add the split peas.
Pour in the chicken stock and add the bouquet garni.
Bring to a boil, lower the heat and simmer while covered for around 45 minutes.
Only add salt and pepper 2/3 of the way through, otherwise the split peas will harden and won’t cook.
Garnish for the Saint-Germain soup:
Remove the bouquet garni.
Stir and strain if required.
Add the cream and bring to the boil.
Check the seasoning.
Serve with springs of chervil on top and croutons on the side.
For the traditional version, sweat 50 g of bacon before adding the carrots and onions.
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.