Opportunities to visit Singapore may be scarce, but every time I do, Odette restaurant always comes to mind. The exquisite cuisine and refined dishes have left a lasting impression on me, while the elegant and minimalist ambiance continues to captivate me. At Odette, I had the pleasure of savoring the unique and delicate French cuisine crafted by Chef Julien Royer. The service, as well as the food, moved me and filled me with warmth.
From the very beginning, starting with the amuse-bouche, the attention to detail was remarkable, mesmerizing both the soul and the taste buds.
Amuse Bouche
The signature mushroom tea exuded the aromas of the forest and earth, elevated by the addition of black truffle to create a layered and delectable experience without being overwhelming. The charcoal-grilled avocado paired with vanilla cream and shiso flower offered a refreshing texture.
Mushroom Tea/Avocado Gourmandise
The perfectly cooked Langoustine was enveloped in shiso leaves and accompanied by a rich chive cheese soup, all enveloped by the fragrance of truffles. The Langoustine showcased its natural flavors with impeccable precision.
Langoustine Truffles
The Jeju abalone was seared in brown butter, and combined with pork cheek and a seaweed turnip soup, resulting in a flavorful and natural combination. The delicate fish was accompanied by squid, prawn broth, and slow-cooked Japanese radish, maintaining its finesse and preserving its natural flavors.
Bouillon Paysan/Kombu Steamed Kinki
Herbaceousness/Kampot Pepper-crusted Pigeon
Odette’s Pastry Chef, Louisa Lim, has recently been awarded as Asia’s Best Pastry Chef, thanks to her splendid innovation on the traditional dessert, Pavlova. Presented on an “Espace 2.0” plate, the ensemble of rich Iranian pistachios, crispy meringues, and sweet strawberries from Fukuoka danced harmoniously, offering a multi-layered delight with a tangy undertone.
Comme un Pavlova
During my visit, I had the privilege of witnessing the collaboration between Odette and the French porcelain brand Legle. Creative Director Desmond Chang designed tableware that perfectly matched Chef Julien Royer’s culinary style. Their collaboration in presenting Espace 2 was seamless. Espace 2 exuded a modern feel with its curved lines, showcasing delicate elegance that complemented Julien’s dishes. Simultaneously, Espace 2, through the interplay of light, shadow, and textures, enhanced the dining experience, creating an atmosphere full of narrative and providing a visually artistic presentation on the table.
When discussing fusion with Chef Julien, he asked me, “What is fusion?”
I replied, “Fusion is the process of combining different elements to create something unique. It involves time, transportation, history, and people’s migrations. The goal of fusion is to create something that cannot be found in a single region.”
Chef Julien added, “Fusion means combining flavors, techniques, and ingredients from different regions to create distinctive dishes. In a place like Singapore, where land resources are limited, we can’t grow a variety of crops like in Italy or France. Therefore, we need to select ingredients that are in season somewhere and incorporate them into our cuisine.”
“From something very French in the beginning, it gradually evolved into something with French as the backbone and foundation, infused with many Asian flavors and characteristics,” he explained.
