Autumn is the season par excellence for wild mushrooms and game. More than a set menu, we give you ideas for making starters and main courses using produce that is abundant in markets, food shops and restaurants between October and December.

Monday

Porcini mushroom carpaccio with egg yolk and salt flakes Venison fillet with red fruit purée

Tuesday

Fresh pasta with partridge escabeche Caesar’s mushrooms with stewed roe deer

Wednesday

Scrambled eggs with wild mushrooms Wild boar in red wine

Thursday

Frisée leaves, wild mushrooms in escabeche served with venison tartare Stewed quails

Friday

Game pâté with wholegrain bread and wild mushroom chips Truffled, roasted squab

Saturday

Garlicky saffron milk cap mushrooms Venison stew served with potatoes and vegetables

Sunday

Cream of black chanterelle mushrooms with potatoes and cream Rice with hare