Making the sourdough starter: dissolve the yeast in the warm water. Add the flour. Mix until you get a ball. Cover and allow to rise for 45 minutes in a cold and dry place.
Add to your sourdough started the flour, the olive oil, the orange flower water, the salt and the brown sugar. Knead gently for 5 minutes. Finish by adding the orange and lemon zest.
Cover and allow to rise for 3 hours in a cold and dry place.
Shape a ball, flatten it gently and place it in your ring on a baking tray. Allow to rise for 1 hour in a cold and dry place.
Bake in a pre-heated oven at 220 °C (330 °F) for 20 minutes.
Once out of the oven, brush with olive oil and leave to cool on the tray.
Sweet olive oil bread is a traditional Provençal recipe. It’s one of the 13 Christmas desserts. According to tradition, you’re not supposed to cut it but share it with your hands.
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.