Cream without sugar 35%

Cold tartlet with roasted pumpkin cream, goat cheese cream and hazelnut. Finished with pumpkin seeds, purple shiso and atsina cress.

Warm tartelette with braised venison, Jerusalem artichoke and foamy game jus. Served with shimeji mushrooms and sauerkraut of red pointed cabbage.

Warm quiche tartelette with pheasant ragout and airy tarragon foam. Topped with fried leek, mizuna lettuce, watercress, and mustard caviar.

Warm tartelette with wild duck and parsnip cream. Enriched with parsnip chips, pickled shiitake, pecan and PX reduction.

Shallot filled with goose rillette with blue cheese cream and syrup of red port, pomegranate and brown beer.