restaurant unique

Pate en croute made with a combination of various game meats. The photo shows a mixture of deer, wild boar, and pigeon meat with foie gras, served with a reduced balsamic sauce.

Serves 2 people

A staple menu item available year-round. Highlighting the crispy texture of the strongly seared skin, the gelatinous layer underneath, and the well-balanced fat content of the meat.

The game of early autumn is from Scotland. Balanced with pig's feet to complement the mild quail meat, and enhanced with the richness of fragrance from French mushrooms.

A traditional pie baked with various meat combinations. The cooking method is carefully adjusted based on the meat condition and the quality of the pie crust.

From 300g

A traditional pie baked with various meat combinations. The cooking method is carefully adjusted based on the meat condition and the quality of the pie crust.