From stared restaurant tables to embassies, the new chef of the Berceau des Sens, Cédric Bourassin, has acquired a unique expertise that he shares with students and clients in our Michelin Star gastronomic restaurant.
Today we share one of these recipes published on the Gault & Millau website:
Ingredients
- 1 piece of octopus weighing 2-3kg
- 75g flat leaf parsley, blanched
- 2 soft-boiled eggs
- 250g seed oil
- 5 oranges
- Same quantity of water and suger for the syrup
- Turnips "kiwi" size
- 3 zucchinis
- Salad sprouts
- Reduced balsamic vinegar
Preparation
- Cut the octopus tentacles, rinse, drain and deep-freeze to break the fibers. Vacuum cook for 7 hours at 77 ° C in a vegetable broth.
- Cook the slices of turnips and zucchini. Make rolls out of the zucchini slices and shape the turnip slices into cones (cut along the "radius" of each turnip circle beforehand)
- For the powder, zest the oranges and cook in a syrup at 30°, dry and mix.
- Heat the vinegar to evaporate it, stop at 75 on the refractometer
- Make the parsley + egg emulsion by whisking everything together with seasoning and seed oil + water.
- Grill the octopus pieces.
Picture & content: Gault & Millau
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