Peel and cut the potatoes into large cubes. Finely chop the onions and cut the peppers into small cubes.
In a hot pan, fry the onions, peppers and potatoes without browning until cooked over a low heat. Season with salt and pepper. Drain, leaving the fat in the pan.
Beat the eggs into an omelette mixture, then add the other ingredients. Mix.
Heat up the pan and pour in the omelette mixture. Cook on a high heat for 1 minute, then on a low heat for 3-4 minutes. Turn over with the help of a plate, then finish cooking for 2 minutes on a low heat.
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.