---
title: Simple Grilled octopus recipe to impress dinner guests
description: The new chef at the Berceau des Sens, Cédric Bourassin, has acquired a unique experience which he shares with you in this delicious recipe.
---

<https://51120414.hs-sites.com/blog>

# [Simple Grilled octopus recipe to impress dinner guests](https://51120414.hs-sites.com/blog/grilled-octopus-recipe)

 Written by [Admin](https://51120414.hs-sites.com/blog/author/admin) | Nov 20, 2023 11:00:00 PM

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](https://www.gaultmillau.ch/) 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. 

[View full post](https://51120414.hs-sites.com/blog/grilled-octopus-recipe)

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