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 theGault & Millauwebsite:
1 piece of octopus weighing 2-3kg
75g flat leaf parsley, blanched
2 soft-boiled eggs
250g seed oil
Same quantity of water and suger for the syrup
Turnips "kiwi" size
Reduced balsamic vinegar
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.