A grilled octopus like at Monsieur Bleu

Recette Poulpe

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.


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.

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