Char-grill octopus to give a nice smoky flavor. Combine herbs, EVO, red wine vinegar, salt and pepper. Marinate in a mixing bowl with the octopus until all flavors incorporate. Use a Japanese mandolin to shave apple and garnish.
Put all ingredients into a pot over medium heat and boil octopus for 1hr 15min or until tentacles are soft. Be careful not to overcook.
Grilled Duroc Pork Chop and Clams
Grill pork according to desire. Put a sauce pan over medium high heat, add first the clams and cook for 1 minute. Add olive oil, green onions, diced tomatoes, mushrooms, garlic paste and sauté for 1 minute. Deglaze with white wine, add clam juice, mustard and reduce heat.
Season with fresh ground black pepper and 'monde aux beurre' to thicken up the sauce. Serve immediately and garnish with parsley.