JULIEN ROYER « Royer calls his “essential cuisine” approach is one from his spring/summer 2017 menu. The dish comprises just three elements: foie gras with Japanese abalone in a smoked eel dashi consommé, inspired by Vietnamese pho and finished with fresh herbs – nasturtium, kinome leaf, tarragon, chervil, spring onion and baby mint. It epitomises the intelligent way that Julian manages to combine the flavours that have inspired and influenced his cuisine thus far, with minimal fuss and perfect balance. The dish is also just one element of Royer’s six- and eight-course French tasting menus, which are not only a hit with diners but have also pleased critics ever since their inception in 2015. In 2016, nine months after opening, Odette was awarded two Michelin stars. The restaurant then went on to make its record-making debut on the Asia’s Best Restaurants 2017 list. In the same year, Royer was named Chef of the Year for the second time at the World Gourmet Summit Awards of Excellence. Showing no signs of stopping, Odette’s showing at this year’s Michelin Guide Singapore also proved successful, with the restaurant maintaining its two-star accolade. “Awards are a fantastic recognition for us as a team, but not our first priority. Our priority is to create unforgettable memories by presenting remarkable dishes made with »
“Singapore has an insane culinary scene for such a small country, really. The diversity, quality and choice are truly world-class.”
RIGHT Heirloom Beetroot Variation.
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