French chef dishes out fresh octopus

03/19/2013 |

Chef Gérald Passédat's favorite dish to serve at Le Petit Nice restaurant in Marseille, France, is fresh octopus, cooked in stock and added to a savory stew or refreshing salad. "Octopus is a popular product in that it can have a wide scope of appeal," he says. "Its flesh is tender and briny and it sticks slightly in the mouth. This mollusk has the potential for a broad range of tastes: it can be subtle and intense when served hot and more adaptable when served cold."

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