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 gastronomic restaurant.
Today we share one of these recipes published on the Gault & Millau website:
- 1 piece of octopus weighing 2 to 3kg
- 75g of flat leaf parsley, blanched
- 2 soft-boiled eggs
- 250g of seed oil
- 5 oranges
- Same quantity of water and suger for the syrup
- Turnips "kiwi" size
- 3 zucchinis
- Young salad sprouts
- Reduced balsamic vinegar
- Cut the tentacles of the octopus, rinse them, drain and deep-freeze them to break the fibers. Vacuum cook during 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 (to do so, cut along the "radius" of each turnip circle beforehand)
- For the powder, zest the oranges. Cook the zest 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 and whisk everything together with seasoning and seed oil + water for the fluidity
- For the decoration: see photo and grill the octopus pieces
Picture & content: Gault & Millau