Hailing from the head table of the embassy, the chef at the Berceau des Sens, Cédric Bourassin, has acquired a unique experience which he shares with our students and customers in our gourmet restaurant.
Today we’re sharing one of his recipes publishes on the Gault & Millau website:
Ingredients
Octopus
- 1 2-3kg octopus
- 2L of vegetable stock
Aioli
- 2 cloves grated garlic
- 2 soft-boiled eggs
- 250g seed oil
- Salt and pepper
Confit potatoes
- 1kg small size potatoes
- 100g olive oil
- 2 unpeeled garlic cloves
- 2 sprigs of thyme
- 1 sprig of rosemary
- 2L water
- 1 handful coarse salt
- 1 tablespoon peppercorns
- 2 bay leaves
Pickled red onion
- 300g rice vinegar
- 100g sugar
- 200ml water
- 500g red onions
Finishing and dressing
- 30 pieces tetragon leaves
- Espelette pepper
Preparation
Octopus
- Cut off the octopus’ tentacles, rinse and drain them.
- Cook the octopus for 7 hours over low heat in a seasoned vegetable stock.
- Set aside in a cool area, then mark on the grill before serving.
Confit potatoes
- Combine all ingredients in a saucepan and bring them to a boil.
- Lower the heat and finish cooking at a gentle simmer.
Aioli
- Mix the eggs with the grated garlic and a spoonful of water.
- Blend the mix with salt, pepper and seed oil.
Finishing and dressing
Quickly color the potatoes on the griddle and mark the tentacles on the grill.
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