Regarding Shinomiya's Dish:
This is Auvergne, with a V. I know Vs are hard for Japanese people, but CR translators could be a little more refined and/or check.
A bit strange to have a mousse or the like in a choux farci. The farce is minced meat with other ingredients, but you have to have a grainy feeling. Having a mousse instead feels like some other dish.

Last complaint: Foie gras. This is not a complaint for the show/dish. Just a global complaint: Many chefs/restaurant like to add foie gras everywhere. It's some kind of marketing trick. But most of the time it does little to no good to dishes.
People have to remember this is mainly fat, with some taste to it. So mixing it finely and adding plenty of other tastes around makes it a bit hard to justify its use...
And lets be clear, foie gras is a farmer's delicacy. Use it with a thick dark bread loaf, you'll get a foodgasm with something that feels too common and simple, but closer to the truth of the product.
Of course, you can also use figs, if you like to mix salt and sugar tastes.

Then, you have so many levels of quality in foie gras... First is: Duck or goose? the latter has a more refined taste to me.
Also, that product has had so many (awful) clones created by industrials that you should be very careful in chosing it.

Aside from that, I like the idea of the choux farci, well prepared, it certainly is something great to eat in autumn. It's also very close to my (father's side) cultural roots.