Its chef Arnauld Donckele uses the freshest produce in his culinary creations, offering classical French dishes with a refined Provencal accent.
A team of both Thai and Japanese chefs, led by Christophe Dupuy and Ryuji Kakizaki, bring an unforgettable experience to the table.
The menu, designed by chef Nobu Matsuhisa, includes dishes such as king crab leg with ponzu and Japanese wagyu beef, which can be prepared in a variety of styles including Tataki, new style, grilled steak or Toban Yaki.