Michelin Three-Star Restaurant Odette: Gastronomy Meets Artistry

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

The legendary Kampot pepper-crusted pigeon, prepared by slowly cooking and smoking the tender duck breast, presented a crispy skin infused with the fragrant notes of Kampot pepper. Served in a wooden box, it was accompanied by the signature sides of black garlic and beetroot.
The pre-dessert featured a herbaceousness of shiso granita, sorrel sorbet, and bay leaf espuma, crowned with a crisp apple sugar cracker dusted in matcha powder.

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

The outer layer of the lemon tart comprised yuzu mousse and meringue, while the sake foam added depth, and inside, there was yuzu lemon curd and basil sorbet. Each dish showcased meticulously crafted details and unique flavors that were truly unforgettable.

The petit fours presented a study in delicious contrasts. Imagine piping hot matcha tartlets and caramelized canelés countering the refreshing coldness of chocolate and rosemary ice lollies, accompanied by a selection of fresh Japanese fruits.

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.

This fusion creates new tastes and experiences that are truly unforgettable. For me, the key to fusion is achieving harmony. In dishes, different flavors and elements should blend together rather than canceling each other out or overpowering one another. Fusion should be a balanced art, integrating different flavors and cultural elements to create stunning gastronomic creations.
Fusion extends beyond food; it also reflects Singapore’s diverse society and culture. Through the fusion of different elements, it showcases the beauty of diversity and endless possibilities.
The staff at Odette consistently demonstrate meticulousness and passion, allowing me to experience their sincere service firsthand.

Author: Jocelyn 华姐
Photo: Katherine Gu
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Jocelyn Chen
Jocelyn Chen
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