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

Cold tartelette with smoked eel, celeriac cream and wood ear mushroom. Topped with crispy buckwheat, verbena, pickled red onion and chive oil.

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.

A rich vegetarian tartelette combining Comté, mushrooms and black garlic.