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

Okonomiyaki waffle with slow-cooked pigeon with nori, Japanese mayonnaise and flowers

Pigeon fillet from the barbecue with herb crust, crushed smoked red beet, blackcurrant vinaigrette and enoki tempura

‘Butter pheasant’ with yogurt dip and naan bread with kala namak.

Cooked partridge fillet with crispy pommes dauphine with chorizo, creamy chorizo sauce and paper-thin raw chestnut mushrooms.