French restaurants that specialise in game meat are pretty rare in France so it’s great that @lature_restaurant has made a name for themselves here . Very concise and interesting cooking , some fun ingredients.

I don’t usually mention amuse bouche as they have become a little generic in the world of fine dining (uni,caviar, tartlets, crudo etc ..) but this was a different take which was appreciated .

Deer blood macaron sets the scene for the meal , a venison boudin noir with the blood also used for the macaron pastry . Nice balance of sweetness , great start .
Ayu and potato croquette is a crowd pleaser .
Pumpkin mousse with shrimp and vanilla consommé , looks and feels like chawanmushi but subtle differences in texture and flavour .
Finally a nourishing Venison bone broth with venison leg meat , matsutake , sudaichi zest ,chawanmushi .

Scallop , wild mushroom and bacon fricasee , aged sweet potato custard is the first of the larger courses, an excellent Alsatian fricasee and loved the sweet potato custard .

Badger , wild boar , venison and foie gras pate en croute . Textbook pate en croute with an interesting ingredient! But the key to making this stand out was simply temperature , pate en croute is often served with a slight fridge chill , this was room temp and the texture was soft and yielding .

Bonito , with zucchini , tomato and perilla sauce and tomato and dill water . Have had versions of this dish at every Kaiseki so far , can’t go wrong with Bonito tataki .

Ayu fish pie , a forcemeat of Ayu and scallop has encased the ayu fillets, the pastry is terrific .

Great quality Ezo Venison with bordelaise sauce , eggplant and potato crisp . Well executed classic

Pear and chestnut Mont Blanc on meringue base . The meringue adds a different texture to the Mont Blanc .