Culinary Arts
1 min read

Culinary Arts: Grilled octopus and confit new potatoes recipe

Cédric Bourassin
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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 

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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. 

Written by

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

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