Mushroom tartine with garlic cream and foie gras shavings


  • 4 slices of country bread
  • 400g of sautéed fresh mushrooms (e.g.,porcini and chanterelles)
  • ½ liter of heavy cream
  • ½ head of garlic + 1 clove
  • ¼ bunch of flat-leaf parsley, chopped
  • A knob of butter
  • A few shavings of raw foie gras (optional)
  • Salt and freshly ground pepper


Reduce the cream with ½ head of garlic over a low heat until smooth. Strain and keep warm.

Lightly toast the slices of farmhouse bread.

Brown the mushrooms in the butter with a chopped garlic clove. Season with salt and pepper. Finish by adding the chopped parsley.

Place the bread in the centre of a warm plate. Top with a little garlic cream and arrange the mushrooms. Finish by placing the foie gras shavings and a dash of garlic cream around the mushrooms at the last minute.

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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