Many dishes are Korean or Asian reimaginations of traditional French cuisine, which have been inspired by the chef’s collaborations and travels around the world. The restaurant offers unexpected flavor combinations, such as a sauce made of burnt dried bamboo shoots and blueberries, and a broth made from dried shiitake and miyeok incorporated into a French dish. It relocated in 2025 to a wider, brighter location, when every element - from its earth and nature-inspired design to the tableware - was chosen with meticulous care.