Bánh mì trứng – fried egg in a baguette – supplemented here with asparagus and smoked salmon. As Leonardo Da Vinci is credited with saying: “Simplicity is the ultimate sophistication.”
Gravlax has its origins in Scandinavia in the Middle Ages where it was used as a way to preserve the salmon. The citrus, gin, and star anise add new layers of flavour to what can be achieved with the basic curing process.
I have eaten octopus at Japanese restaurants – pondered those big tentacles at the fish market – eaten Vietnamese style stir-fried baby octopus many times – marvelled at the giant squid at the Te Papa museum in Wellington, New Zealand. This glazed octopus is the synthesis of those experiences.