Odette
2021 Forstmeister Geltz-Zilliken Riesling
2022 Bernard Defaix Chablis
Saint-Nectaire Donut, Chu Toro Taco with Ginger, French Onion Tarte with Coffee and Licorice
Cepe Sabayon with Mushroom Tea and Hazelnut, Mushroom Brioche
Olive Brioche, Sourdough, Buckwheat Butter, Spanish Olive Oil
MARUKYO UNI, Red Sicilian prawn, Mussel cloud, Daurikus caviar
NORMANDY BROWN CRAB, Avocado, Nashi pear, Coriander
ROSEMARY SMOKED ORGANIC EGG, Smoked potato syphon, Chorizo Iberico, Meunière
LANGOUSTINE COMME UN DUMPLING, Leek fondue, Vin jaune, Beurre noisette, Perigord Black Truffle
JEJU ABALONE & FOIE GRAS DUO, Shitake Pork broth, Yuzu
WILD ATLANTIC TURBOT, Yarı ika, Kabu, Saffron Bouillabaisse
KAMPOT PEPPER CRUSTED PIGEON, Topinambour, Piedmont hazelnut, Black garlic, Pigeon Bao
Purple Shiso Granita, Shiso Ice Cream, Raspberry Sugar
CITRUS TART, Bergamot, Buddha’s hand, Genmatcha
Meringue, Fruit, Caramel Bon Bon, Canele
Take home Pineapple Jam
Located in the National Gallery Singapore Auvergne-born Chef Julien Royer created Odette in 2015 and within four years the Restaurant had earned three stars from Michelin, later accolades including Asia’s Best Restaurant at W50B soon to follow for Food that is simultaneously luxurious yet personal.
Named in honor of Royer’s grandmother, the matriarch of a farming family who instilled in the Chef a passion for Produce and foraging, it is upon entry to the space that guests will notice a gleaming kitchen fronted by an intimate room beneath a mobile referencing Meats, Fruits and Vegetables.
Now one of three local Restaurants boasting Michelin’s highest honor, the walk through art installations befitting small bites that are as beautiful as they are delicious, it is after a Cheese-filled Doughnut that a duet of Mushrooms flood the palate alongside Odette’s story.
French with Asian inspiration, a wide-reaching and well-priced Wine List offering many opportunities to compliment a 7-course menu flanked by gifts, Bread is followed by a “cloud” of Mussels atop plump Shrimp with Urchin and Caviar followed by Crab beneath a Pear veil perfumed by Herbs.
Served by graceful and educated staff, a smoked Egg atop curls of smoke the alternate to Langoustine and Leeks buried by Perigord Truffles, Royer’s Soup course found Foie Gras adjacent Abalone in umami-rich Broth brightened by Yuzu.
Turning to Turbot for Fish, iridescence suggesting low and slow cooking to maximize flavor, Royer’s famous Pigeon lives up to signature status thanks to a robust Pepper Crust before the palate is cleansed by Shiso Ice Cream with just a touch of added sweetness.
Turning to W50B Asia’s Best Pastry Chef 2023 Louisa Lim for Dessert, a small Citrus Tart impactful in its bitterness before dissipating smoothly, dinner ends with Mignardises including a top-notch Canele plus a copy of the menu and Jam for the next day.
www.odetterestaurant.com