4 octopus tentacles (1.2 kg, net 500 g)
2 wine corks (see tip below)
200 ml Pernod (anise liqueur)
200 ml Noilly Prat (dry vermouth)
500 ml dry white wine
200 g each of celery, shallots, leek, fennel
1 l water
1 tbsp butter
Salt
250 g celery
Salt
Pepper
2 tbsp white balsamic vinegar
2 tbsp olive oil
1/2 bunch parsley