Our cuisine pays tribute to Thai traditions with deep respect for ingredients and cultivation. Thanks to her Thai heritage, Bo adds a more creative touch to offer authentic, refined cuisine.

Encounters with farmers have been a real revelation for us. Their traditional methods have left a deep mark and convinced us of the need to preserve this culinary heritage and respect the environment.

We gave priority to short-circuit supply, organic products and those from regenerative agriculture – with the support of Chef Christophe Dupuy – such as meat and fish from local, sustainable supply chains. We have also reduced kitchen waste. Leftovers such as lemongrass have been reused in beverages or other preparations.

Lama-style Tsukune chicken served with egg yolk marinated in a fish sauce. It creates fusion between the finesse of Japanese cuisine and intense, spicy, Thai flavours. This dish illustrates our desire to mix different cultures while remaining true to our roots.