The aioli revisited by chef Christophe Bacquié

The aioli … this dish that immediately transports us to Provence, between sun-kissed vegetables and fish caught in the Mediterranean. How about testing the version revisited by chef Christophe Bacquié, who works brilliantly at the Hôtel & Spa du Castellet? He gives us all the secrets of his signature dish …

Direction Provence, between Marseille and Toulon, to unravel the secrets of an unmissable dish from the region: aioli. But not just any! In the restaurant 3 Michelin stars from the Hôtel & Spa du Castellet, chef Christophe Bacquié offers a modern version that feasts both the eyes and the taste buds.

For this signature dish, the chef gets his supplies from the market gardeners of Beausset and the local octopus fishermen. Meilleur Ouvrier de France, installed since 2009 at the Hôtel & Spa du Castellet, he likes to enhance Provençal products and mix land-sea flavors.

Before being able to taste this 3-star aioli in the sublime setting of this Relais & Châteaux which overlooks the Mediterranean and adjoins the vineyards of Bandol, let’s follow the steps of the chef’s detailed recipe step by step. On your aprons!

Cook the octopus

Préparation du poulpe.

Ingredients (dish for 6 people):

1 octopus weighing 760 gr.
Fine pink Himalayan salt
Freshly ground white
pepper Espelette pepper
30 gr of olive oil


Freeze the octopus a week before starting the recipe, then take it out the day before to let it thaw. Freezing allows the octopus to relax.

The same day, separate the head from the tentacles. Collect the tentacles and clean all the rough edges. Drain them, season them with fine salt, freshly ground white pepper and Espelette pepper.

Place the tentacles in a cooking bag with the oil, vacuum and cook at 80 ° C for 3 hours in the steam oven. If you are not equipped for sous-vide cooking, you can also cook the octopus in a fish stock, without exceeding 80¨C. It is important to pay attention to the temperature. Note, however, that this mode cooking will not give the same result.

Confection of the tomatoes

Tomates confites.


4 cherry tomatoes of
Fleur de sel color


Scoop the tomatoes on top of the peduncle to make a slight incision so that we can have a hat and season with fleur de sel. Confine them in the oven at 60 ° C for 2 hours.

Grill the potatoes

Cuisson des pommes de terre.


12 small new potatoes
1 tbsp. to s. olive oil
1 clove of garlic
1 sprig of thyme


Peel the potatoes and cut them in half. Confuse them for 15 to 20 minutes in a casserole dish with the olive oil, the crushed garlic and the sprig of thyme. Then, grill them on a grill.

Prepare the vegetables

Préparation des légumes.


1 nice round green
zucchini 1 green zapalito
zucchini 1 yellow zucchini
1 fiddle zucchini
2 yellow carrots and 2 carrots
16 green beans
4 tops of cabbage yellow flowers
4 tops of Romanesco cabbage
1l of fish stock
4 round radishes Coarse


Peel all the vegetables. Cut the courgettes into regular pieces, cut the carrots in half. Book. Put the green beans to cook quickly in the fish stock. Collect them with a skimmer and cool them by placing them on a baking sheet previously placed in the freezer. Cook the vegetables one after the other in the same stock with the lemon oil. Cool them immediately in the same way.

Avoid cooling the vegetables in ice water, this will spoil their flavor.

Make the aioli

Réalisation de l'aïoli.


20 gr of mustard
1 egg yolk
2 gr of salt
80 gr of grape seed oil
30 gr of fruity olive oil 30 gr of
tempered melted semi-salted butter
12 gr of sherry vinegar
15 gr of water
12 gr of garlic purée, blanched three times
Freshly ground white pepper
1 gas cartridge


Mix the mustard, egg yolks and salt. Whisk everything together using a whisk as for a mayonnaise, with the two oils, then the melted butter. Relax with the vinegar and water, then add the garlic puree and grate the garlic clove on it.

Season with freshly ground white pepper, pass through a Chinese cheesecloth and put in a siphon with a gas cartridge. Place the siphon in a water bath at 55 ° C.

Season the octopus

Assaisonnement du poulpe.


40 gr of fruity olive oil
Zest of half a grapefruit
Zest of half a lime
Timut pepper
Fleur de sel
Espelette pepper


Cut the octopus into 1 or 1.5 cm sections and let cool. Season with olive oil, grapefruit and grated lime zest, pepper, fleur de sel and Espelette pepper.

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