Sometime you just need to follow desire and the path of intense, harmonious and deep flavor.
First of all we wanted to use the octopus as main dish instead of meat.
Here everything respond to high sense of logic, skills and intuition, and the only goal is to make our guest feel deeply the nature of octopus as they never did before.
An octopus that they might remember forerver, because having timeless memory is something that everybody looks for, and this is a sweet feeling.
58°C cooked octopus, finish with flame, at the last we topped it with wild garlic, homemade lard and wild fennel flowers
The Girolles are sautées with sarriette & confit purple olives
The sauce is a concentrated of Octopus, tomato and fennel