Cuttlefish Tielle

Chef Pierre Augé invites you on a trip to Occitanie with his recipe for Tielle de Cuttlefish. Cuttlefish confit in homemade parsillade, Espelette pepper, tomato pulp, onion, thyme… 370G jar ideal for 2 people. HASSERVE WITH With rice as a main course or to enjoy as an aperitif! 
 PIERRE AUGE Pierre Augé “Nicknamed Little Pierre” was born in Béziers.   An apprentice from the age of 14, Pierre studied with Eric Frechon, notably at Pré Catelan and Yves Camdeborde at La Régalade.   In 2009, he returned to the Occitanie of his heart and took over his father's restaurant to found “La maison de petit Pierre” with his wife Fanny.   Revealed to the general public by Top Chef which he won in 2014, Pierre is the Ambassador of his region.   A naturally gifted chef, Pierre's cuisine reflects his image: friendly, precise and resolutely focused on the product and the artisans who make the richness of his region. DDM/ 11/2024