A Tomato with Mozzarella


  • 4 cocktail tomatoes
  • 1 ball of Mozzarella di Bufala
  • 50g of chopped purple or black olives
  • 5 fresh basil leaves
  • 5 cl of heavy cream
  • A dash of sherry vinegar
  • 2 cl of olive oil
  • Arugula
  • Salt and freshly ground pepper


Cut the tops off the tomatoes and remove a bit of the bottom to create stability. Hollow out the tomatoes to remove the seeds, season the inside with salt, and turn them upside down. Set aside at room temperature.

Use a fork to mash the mozzarella. Add the olives, season with salt and pepper, the dash of sherry vinegar, olive oil, and cream. Mix and finish with finely chopped basil.

Stuff the tomatoes, replace the tops, and refrigerate for up to 12 hours.

Serve the tomatoes on a bed of arugula and finish with a drizzle of olive oil.

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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