Make the tortillas:
Mix the flours and salt.
Boil the water and oil, and pour on the flours.
Knead to form a smooth and even dough.
Cover with a cloth and leave to rest for 30 mins at room temperature.
Divide into 4 equal pieces.
Roll out into even patties around 2mm thick.
Cook in a hot pan (no fat) for around 1 min on each side. The tortillas should be golden on each side.
Move them to a plate and cover with another plate to stop them drying out.
Make the barbacoa:
Finely chop the red onion and mix with the ketchup, paprika, honey, salt and pepper.
Season and colour the chuck steak on each side with a little oil.
Add the base (or jus) and the red onion mix.
Boil, cover and put in an oven at 150°C.
Cook for 3 to 5 hours depending on the meat’s quality and thickness.
Take out the meat and shred it while hot.
Reduce the sauce if necessary: it should be syrupy.
Add the chilli if desired.
Mix your meat and adjust the seasoning.
Peel and chop your avocado into chunks. Squeeze on a little lime juice.
Chop the red onion and coriander.
Cut the red peppers into thin slices.
Place all the elements on your tortillas, with lime quarters on top.
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.