for 4 people
Cut the chicken fillets into small cubes and marinate them in the teriyaki sauce for at least 1 hour.
Cut the mangetout into wedges.
Cook the Chinese noodles according to instructions on the package.
Heat some oil in your wok.
Take the chicken cubes out of the marinade and drain them.
Quickly brown them in the wok, stirring, until golden brown.
Add the mangetout.
Sauté for 2 minutes.
Over a low heat, season with pepper and add the rest of the marinade.
Add the cooked Chinese noodles and simmer for 4-5 min, stirring regularly.
Turn off the heat, mix and top off with a sprinkle of cherry tomatoes, sesame seeds and a dash of sesame oil.
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.