Chef Hao values the connection between land, climate, and farmers in determining the quality of ingredients. This philosophy is reflected in his restaurant, which sources 90% of its produce from Northern Thailand and takes its name from the French word for "soil."

The establishment offers an exceptional fusion of French and Japanese cuisine, skillfully combining the best of both culinary traditions. Standout dishes feature bold and harmonious flavors, with rich, smoky broths as a highlight. A carefully curated wine selection further enhances the remarkable dining experience.