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- The ingredients (clockwise from top): Cooked octopus, lemon, lemon zest, sea salt, chives, oregano leaves, espelette peppers, octopus tentacle, fingerling potatoes, onion relish, and olive oil.
- The tentacles are held at temperature in an Alto-Shaam during service.
- Oringer tends to the tentacle.
- Bissonnette seasons the potatoes.
- Onion relish application.
- The dish is seasoned with lemon zest, sea salt, chives, oregano leaves, and espelette peppers.
- The pulpo is finished with lemon juice.