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."

View Full Article in:

Published in Briefs:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Executive Pastry Chef
Princeton University
Princeton, NJ
Retail Food Services Manager
University of Massachusetts Amherst
Amherst, MA
Staff Assistant, Food Trucks/Commissary Manager
University of Massachusetts Amherst
Amherst, MA
Culinary Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations