Octopus and Pork Belly, Together

Our sous chef Antoine recently discovered that pork belly and octopus make for an exceptionally harmonious marriage, and we’ll be featuring the two together on our menu until the weekend.

We give the pork belly a slow braise with chili flakes and oregano; the octopus is likewise braised in red wine and aromatics, then charcoal-grilled. Served with a marjoram salsa to complement the dish’s richness, each bite is a complex pas de deux of tenderness and chew.

This dish makes us go weak in the knees!