50 g T55 wheat flour
50 g cornflour
80 g water
30 ml peanut oil
5 g fine salt
Mix the flours and salt. Boil the water and oil, and pour onto the flour.
Knead to create a smooth, consistent dough.
Cover with a tea towel and leave to rest for 30 mins at room temperature.
Divide the dough into 4 even pieces.
Roll it out into even circles about 2 mm thick.
Cook in your hot pan for about 1 minute on each side. Don't add any oil or fat. The tortillas should be golden on each side.
Once cooked, put them on a plate covered with another plate to stop them drying out.
Serve the tortillas as you please with guacamole, grilled vegetables, beef, chicken, etc.
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.