Cooking the octopus


  1. Put the lemons, salt and thyme in a pan of water.
  2. Bring to the boil.
  3. Separate the head and tentacles of the octopus.
  4. Plunge into the boiling water, cook over a low heat for 30-45 minutes depending on the size.



Marinated octopus


  1. Make the marinade with the seasoning and herbs.
  2. Add the warm clarified butter, then the octopus tentacles.
  3. Allow to rest all night in a cool place.
  4. The next day remove the garlic.



Kelp mushrooms


  1. Bring the water to the boil, put in the mushrooms and dried seaweed.
  2. Cover and allow to steep at room temperature all night.
  3. Drain. The juice can be kept to be used again.



Vegetable juice with smoked butter


  1. Mix the celery and fennel juices – centrifuged beforehand – and the kelp mushrooms in a saucepan.
  2. Warm up but without boiling.
  3. Add the melted butter.
  4. Using a hand blender, emulsify the mixture with the cold smoked butter.
  5. Cut into small cubes.
  6. Add the white balsamic vinegar.
  7. Check the seasoning.



Cooking the fish and seafood


  1. Heat 1/3 of the clarified butter and sauté the minced garlic and ginger.
  2. Add the squid and sauté until cooked.
  3. Remove and set to one side.
  4. In the same pan, fry the bass on the skin side first in 1/3 of the clarified butter, then on the flesh side, until crisp.
  5. Remove and set to one side.
  6. Lastly, sauté the marinated octopus in the remaining clarified butter until caramelised.
  7. Remove and set to one side.



Finishing and dressing


  1. Pour a little smoked vegetable juice into the serving plates.
  2. Add the peeled beans.
  3. Sprinkle with dandelion.
  4. Place the squid and octopus and a piece of bass on each plate.
  5. Decorate with young shoots.
  6. Add the grated lemon zest.