The fourth stage of our culinary calendar invites us to follow in the footsteps of Jules Verne … and dive 20,000 leagues under the sea!
This month, we unveil a bold, iodized creation: grilled octopus with seaweed and preserved lemon.
Grilled and glazed with poultry jus, octopus tentacles are served with vitelotte mashed potatoes, a virgin seaweed sauce, preserved lemon and borage blossom.
An astonishing recipe, dreamed up by our Culinary Design & Creation department, for your next event.
