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.

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