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Chef's Table: Octopus Tasting Menu for Armando Machuca and Mauricio Mesones
Five-course octopus tasting menu: octopus tartare on focaccia, baked picante empanadas, smoked octopus with tiger's milk and seared scallops, squid ink risotto with black garlic mayo, and profiteroles with chocolate sauce.
Ingredients
- 1 whole whole octopus (boiled, head + tentacles separated)
- 100 g queso fresco (crumbled, for tartare)
- 4 slices sourdough focaccia
- 1 batch empanada dough
- 2 tbsp ají panca paste
- 150 ml ají amarillo tiger's milk
- 6 pieces scallops
- 300 g arborio rice
- 1 sachet squid ink
- 200 g squid
- 3 tbsp black garlic mayonnaise
- 1 batch choux pastry (with craquelin topping)
- 200 ml diplomatic cream
- 100 ml chocolate ganache sauce
Steps
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1AMUSE-BOUCHE: Dice octopus trimmings, mix with crumbled queso fresco. Serve on toasted focaccia.
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2EMPANADAS: Sauté onion + ají panca, add chopped octopus for picante filling. Fill dough, bake until golden.
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3SMOKED OCTOPUS: Sauté tentacles in carbon oil. Cold-smoke with apple wood. Serve with tiger's milk, seared scallops, tartare, and yuca.
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4RISOTTO: Cook arborio in octopus stock + fish fumet. Add squid ink, squid, corn. Finish with butter + parmesan. Top with black garlic mayo.
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5PROFITEROLES: Bake choux with craquelin. Fill with diplomatic cream. Top with vanilla chantilly, orange zest, chocolate ganache.
Nutrition (per serving)
350
Calories
20g
Protein
35g
Carbs
15g
Fat
3g
Fiber
Cultural Context
This showcases Giacomo's zero-waste cooking philosophy and Lima's fine-dining fusion culture, with classic Peruvian ingredients elevated through contemporary technique.
Giacomo Bocchio
COCINÉ PARA ARMANDO MACHUCA Y MAURICIO MESONES | LA MESA DEL CHEF
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