Grilled octopus and oyster mushrooms

2/21/25, 8:00 AM

Chef Grégoire James from Caen's Augia restaurant shares his recipe for octopus, broad bean, mesclun and oyster mushroom salad.

This recipe from Grégoire James, chef at Augia restaurant in Caen, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to makegrilled octopus and oyster mushrooms, tentacle salad, broad beans and Briveviolet mustard condiment .

Serves 8

Preparation time: 30 min

Cooking time: 5 h 30

Freezing: 24 h

Ingredients for Grégoire James ' grilled octopus and oyster mushrooms

2 kg French-caught octopus (or cooked octopus or octopus tentacles )

1 onion

1 carrot

1 celery stalk

2 lemons

1 bouquet garni

½ clove garlic

Peppercorns

20 cl white vinegar

For the violet mustard condiment

2 tsp Brive violet mustard

2 egg yolks

Sunflower oil

1 dash lemon juice

For the button mushroom condiment

400 g button mushrooms

1 shallot

3 cl olive oil

For the salad

240 g cooked broad beans

Mixed salad leave s

Olive oil

Salt and pepper

For the dressing

800 g oyster mushrooms

Specific equipment

Kitchen thermometer

Steps for Grégoire James ' grilled octopus and oyster mushrooms

Preparing the octopus: Rinse the octopus thoroughlythe day before and freeze for 24 hours to soften.

Aromatic garnish: Cut the onion, carrot andceleryinto pieces. Add the bouquet garni, garlic and 1 lemon cut in half.

Cooking the octopus: Boil the octopus in water in a suitably sized pan for 1 min.Remove with a skimmer, drain the cooking water and refill the pan with cold water. Return the octopus, add a tablespoon of peppercorns, then the aromatic garnish and white vinegar. Cook at 77°C for 5 h.

Violet mustard condiment: Make a Briveviolet mustard mayonnaise with the egg yolks and oil. Add a dash of lemon juice.

Mushroom condiment : Cut mushrooms into brunoise (small cubes) and sauté with shallot until nicely grilled. Blend with olive oil and season.

Tentacle salad: Place thinly sliced tentacles in a salad bowl . Add the mesclun and broad beans. Season with olive oil, lemon juice and zest, salt and pepper.

Presentation: Grill the oyster mushrooms and octopus , then arrange.

Has this recipe inspired you to discover the cuisine of Grégoire James? Read the Gault&Millau review of Augia.

These recipes might interest you

Easy

Monkfish cheek, coconut broth and vegetable spaghetti

For her recipe for baked monkfish cheek, chef Lauraine Raiteux cuts spaghetti from carrots, turnip and butternut and makes a broth with lemony coconut milk.

Read

Easy

Veal quasi, green asparagus, rösti

Chef Mickaël Braure's recipe includes asparagus, homemade rösti and a wild garlic mayonnaise.

More information

Chef Mickaël BRAURE

Restaurant Rillons
59242 TEMPLEUVE-EN-PÉVÈLE

Easy

Watermelon and rhubarb harissa

A sunny recipe combining marinated watermelon, rhubarb harissa, fromage frais and tagetes oil from Bordeaux chefs Martin Lafont and Jean-Marie Perrot.

Read

Asparagus dog

Chef Yann Leclercq (restaurant Le Lynn, Rumilly) gives us a fun recipe to eat with the whole family that will appeal to children and adults alike.

Read

Easy

Arctic char and green asparagus

This springtime fish and asparagus dish from chefs Alicia Chardon and Florian Braissand is enhanced by a verjuice and wild garlic reduced cream.

More information

Chef Alicia Chardon ET FLORIAN BRAISSAND

Restaurant La Table Floralie
73100 AIX-LES-BAINS

Easy

White asparagus, smoked tarama and asparagus-hazelnut milk

Want to cook asparagus differently? Chef Mathieu Moity proposes a recipe in which asparagus is served with fish roe, asparagus-hazelnut milk and a virgin sauce.

Read