Colorozo salt

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.

Sous-vide cooked roulade of brined pork belly with vadouvan, cinnamon, maple syrup, maple-balsamic glaze, wild rice and chives.

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

'Gaucho Sando' of gently cooked and smoked goose with sauerkraut salad and mustard cream and caviar