Artichoke roast monkfish

It’s so hard not to give in to the siren song of the hunting menu offered by chef Guillaume Fribault at the L’Artichautrestaurant. But every now and then, you have to be reasonable (or not)! At lunchtime, it’s the roasted monkfish, its beet declination and its Noilly Prat emulsion that wink at us. Despite a title that’s not quite as seductive as a game pie or a saddle of venison, this marvelous dish holds surprises in store for any self-respecting gourmet. Enhanced by a hint of vermouth giving the dish a light taste of cinnamon and orange peel, the fish acquires all its letters of nobility and makes us forget the more pronounced autumnal temptations.