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Recipes by Chef Maxime Rodrigue

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.

Octopus, Miso and Vietnamese Bao

First Course
Seafood Recipes

Asian Food Recipes by Professional Chefs

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...

Maxime Rodrigue

October 4, 2020

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