Widely consumed in Asia, octopus remains a delicacy on the old continent and in France. But the delicate cooking of this ingredient can be scary.
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As a starter, let yourself be tempted by a salad of octopus, asparagus and tomatoes. A dish full of flavors between the salty side of octopus, the vegetal notes and bitterness of asparagus, and the sun, freshness and sweet taste of tomatoes. Little tip to remember for cooking: if the knife enters the flesh without difficulty, the octopus is cooked. As for wine, we stay in the south and cross the Pyrenees, with a Valdeorras white from Spain, or we open an iodized white from Roussillon.
SIDE B – ENGRENACHES 2016 – WHITE
ROUSSILLON, Catalan Coast
But octopus is also delicious as a main course, with homemade pesto with fresh basil and potatoes. As for the potatoes, they will bring more structure to the dish. To accompany this dish, we rely on a white wine from Provence, like a Palette.
CHÂTEAU HENRI BONNAUD – QUINTESSENCE 2016 – WHITE