Chefs Nicolas Isnard and Alexandre Demanard’s fusion cuisine employs high-quality organic produce from both the Royal Project and France to produce the best of both northern Thai and French flavours. Their take on the Thai Khao Kha Mu or braised pork leg, damier mango passion fruit featuring organic mangoes and passion fruit as well as locally grown cocoa, and crayfish and crab from the Royal Project all testify to their skill and attention to detail.