Do you miss the most chic terrace in the 16th? U.S. too ! While waiting for its reopening, Monsieur Bleu , the Paris Society brasserie designed by Joseph Dirand, gave us the star recipe for its grilled octopus. A taste of deconfinement to be offered urgently.
PREPARATION
For the aioli:
1- Cook the potatoes in salted water without the skin. (Leave in water after cooking, to prevent them from drying out)
2- Put the 20 peeled garlic cloves in a food processor (or a mixer) to make a puree
3- Add the potatoes, the Spigol, the 4 egg yolks and a little water
4- Mix everything then assemble with olive oil. (You can add a little water to it to relax it)
For the octopus and the garnish:
1- Cut the vegetables and cook them in salted water
2- Prepare the garlic in a bowl: put a few unpeeled pods in olive oil and let it simmer (without boiling)
3- Brown the Datterino tomatoes with a little chopped garlic and olive oil then set aside
4- In a Russian, place the vegetables with a little olive oil and fleur de sel and heat
5- Add the spinach leaves and fresh basil
6- Cook the octopus on the barbecue or in a pan with a drizzle of olive oil until golden brown
Serve with aioli.
