Monkfish roasted on the bone, glazed pork belly, Roscoff onions, violet artichoke, Le Puy lentils, broken red wine vinaigrette

This is another finished article for the a la carte. Ingredient quality is the main attribute to any dish. This dish is no exception. Wild monkfish caught off the Hampshire/Dorset border, local Greenfield pork belly, pigs free to roam their Hampshire countryside, Le Puy lentils, noted for their slight peppery taste and failure to lose shape when cooking, Roscoff onions, originating from the town of Roscoff in Brittany, delivered door to door back in the French hey day by onion Johnny's with striped shirts and onions around their necks. Pink in colour and sweet in taste. Violet artichokes, these are originated from the Southern French region of Var nearby Cavaillon. This is a precious variety which is known for its superb taste and aroma and tenderness. This artichoke variety is characterized by two external aspects:The violet color over the green leaves.The shape of the fruit bottom is conical. The red wine vinaigrette is made by reducing red wine with toasted anise, cinnamon, sugar and fennel seeds. Reducing to a syrup consistency, then topping the reduction with grapeseed oil (without mixing).