Culinary Arts
1 min read

Culinary Arts: Grilled octopus and candied new potatoes

Cédric Bourassin
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Hailing from the head table of the embassy, the new 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 

 

For the aioli 

  • 2 cloves of grated garlic 
  • 2 soft-boiled eggs 
  • 250g of seed oil 
  • Salt and pepper 

 

For the candied potatoes  

  • 1kg of small size potatoes 
  • 100g of olive oil 
  • 2 unpeeled garlic cloves 
  • 2 sprigs of thyme 
  • 1 sprig of rosemary 
  • 2L of water 
  • 1 handful of coarse salt 
  • 1 tablespoon of peppercorns 
  • 2 bay leaves 

 

For the pickled red onion 

  • 300g of rice vinegar 
  • 100g of sugar 
  • 200 of water 
  • 500g of red onions 

 

For finishing and dressing 

  • 30 pieces of tetragon leaves 
  • Espelette pepper (Pepper from a French commune in the Pyrénées-Atlantiques region) 

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Preparation

 

Octopus

  • Cut of the octopus’ tentacles, then rinse and drain them.
  • Cook the octopus for 7hours over low heat in a seasoned vegetable stock.
  • Set aside in a cool area, then mark on the grill before serving 

 

Candied potatoes 

  • Combine all ingredients in a saucepan and bring them to a boil.
  • Lower the heat and finish cooking to 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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Written by

Lecturer in Practical Arts & Head Chef in the Berceau Des Sens (BDS) - EHL Lausanne

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