Maxime Rodrigue is currently a student at the prestigious Paul Bocuse Institute and aspiring chef. Check out our interview with Maxime, where we discuss about his studies and career aspirations. Following him on Instagram to stay up to speed with his career and amazing creations.
How to Make the Octopus: Make a court bouillon with water, carrot, onion, lemon, white wine, herbs. Slowly bake the octopus in the court bouillon for 20-40 minutes (depending on...