The duck course is arguably one of the best. Chef Dave Berran butchers and serves it table side for the kitchen table. You'll also notice he's making the sauce and using the duck press. Very cool table side service and the sauce was amazing. Check out the other table side service video - sorbet.

Breast Stupa kitchen started in 2005 by the Thai artist Pinaree Sanpitak. Specially designed molds breast stupa-shaped kitchen aluminum and porcelain tile are invited cooks and lovers of food provided. The objective of this project is to simply ask people to interpret the shape of the breast stupa in food and then eat. The food is the medium of art and connection. SOI for the project - Tout à FAIT THAI Festival in Paris (autumn 2006), director and chef Stephane Rodolphe Onno by MoaRestaurant Le Trois agreed to create a special menu of food within the Stupa. Video by Marc Ribaudo Pixaway production. www.pixaway.com This was the first event ever fully public price for the project. It proved popular and the appetizer and dessert, a part of the permanent menu.

Restaurant offers quality Thai, Vietnamese and Chinese cuisine in a pleasant environment