This morning is relatively quiet. It could be that the phone lines are down and our guests are out hunting. Yesterday I began work on sheets of cuttlefish. My first thoughts were to mimic the Vietnamese spring roll. This morning I changed direction and began work with an anchovy-espelette pepper-onion sauce Aki made. We used the sauce as a base for a ragout of artichokes and matsutake mushrooms topped with the warmed cuttlefish sheet. A passionfruit sauce piques the palate and young cilantro ties the dish together.