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Odette: An Absolute 3-star experience

Chef Julien's unwavering commitment to sourcing superlative ingredients knows no bounds

In the fancy world of fine dining, there are always shining gems waiting to be discovered. So, as a big fan of fancy food, you can imagine my excitement when I finally got to check out the ultimate dining hotspot: Odette. What surprised me, though, was that even my foodie friends couldn't believe it was my first time there. They were like, "No way, you've never been to Odette before?" It was like my foodie reputation was on the line!

Indeed, the name Julien Royer resonates prominently within the realms of gastronomy, particularly for aficionados of refined dining. Allow me to acquaint you with a luminary whose culinary prowess transcends mere recognition; Chef Julien Royer, co-proprietor of Odette, a culinary sanctuary ensconced within Singapore's iconic National Gallery. Odette transcends conventional dining establishments; it is a pilgrimage through contemporary French gastronomy, distinguished by the prestigious accolade of three Michelin stars.

What distinguishes Odette from its counterparts is its perpetually evolving menu, a testament to the meticulous curation of premium produce sourced globally and executed with classical French finesse. This culinary sanctuary is christened in homage to his revered grandmother, whose indelible influence permeates every facet of the dining sojourn. As your menu proceeds, you will surely ask like me: “Chef, what kind of grandma did you have? This is absolutely mind-blowing.” I believe, you can hardly find any grandma who cooks like Odette’s food.

Julien's unwavering commitment to sourcing superlative ingredients knows no bounds. From nurturing alliances with niche producers worldwide to venerating the essence of seasonality and terroir, each offering at Odette narrates a saga of fervor and reverence for gastronomy. Here, it transcends mere sustenance; it becomes an ode to the artisans—the cultivators, the culinarians, the servers—coalescing harmoniously to orchestrate an indelible epicurean odyssey.

What I experienced…

Beautiful champagne cart - I selected Henri Giraud

At Odette, I embarked on a culinary adventure that left an indelible mark on my taste buds. I savored the St Nectaire Doughnut, a delicate creation featuring a light dough enveloping a decadent filling of St Nectaire cheese, sourced from the lush pastures of Auvergne. Topped with savory St Nectaire and slices of succulent Jambon d’Auvergne, each bite was a symphony of flavors that danced on my palate.

Next up was the Botan Ebi Taco, a crispy filo pastry shell cradling fresh botan ebi, paired with zesty yuzu kosho, fragrant shiso yogurt, and a vibrant salsa bursting with the freshness of tomato, cucumber, avocado, and shallots. It was a harmonious blend of textures and tastes that transported me to culinary bliss.

Then, I indulged in the Cevennes Onion Tart, a traditional delicacy with a modern twist. The rich onion fondue, slow-cooked with butter and madeira, was nestled within a flaky tart crust. Topped with an ethereal onion and dashi foam, and sprinkled with hints of coffee powder and coffee salt, each mouthful was a revelation of sweet and savory notes, showcasing the exquisite flavors of the renowned Cevennes Onion.

To warm my soul, I sampled the Mushroom Tea, a comforting elixir brimming with earthy aromas. Served in a cup filled with velvety mushroom sabayon, sautéed mushrooms, crunchy walnuts, and fragrant chives, it was a symphony of textures and tastes that enveloped me in warmth. As the mushroom tea was poured, infused with the essence of dehydrated cep mushrooms, it added depth and richness to every sip. Accompanied by homemade brioche spread with indulgent mushroom butter and adorned with delicate shavings of black truffle, it was a culinary experience that lingered in my memory long after the last spoonful.

Following the delightful array of starters, we were presented with a duo of bread offerings: the tangy Sourdough Bread and the indulgent Truffle Brioche. Accompanying these warm loaves were dishes of olive oil and butter. The butter was a special treat, whipped with crème fraiche, fromage blanc, soy sauce, and topped with buckwheat and Extra Virgin Olive Oil from Catalunia, a blend exclusive to Odette in Singapore.

My journey continued with the Uni course, a symphony of flavors and textures. A slice of Viennois bread, soaked in milk and kombu, was carefully toasted and adorned with a velvety brown butter cream and fresh uni, delicately seasoned with dashi glaze and yuzu. Meanwhile, within a cup nestled beside the toast, awaited a masterpiece—a Red Sicilian prawn tartare, accompanied by tart granny smith apple, uni, and a ethereal mussel cloud, crafted from a mussel stock infused with white wine and aromatics, finished with cream and delicately placed into a syphon. To elevate the dish to unparalleled luxury, it was crowned with Dauricus caviar from China, supplied by Kaviari. Harvested from sturgeon aged 16 years, the caviar underwent a maturation process of six months post-harvest, resulting in lusciously large pearls, boasting a creamy texture and citrusy notes—a true epitome of opulence.

Then came the Crab course, featuring succulent brown crab from Normandy, steamed to perfection to preserve its natural flavors. The delicate white meat was expertly mixed with a light olive oil emulsion, crisp apple, and tangy finger lime, creating a symphony of tastes that danced on the palate. A refreshing apple sorbet and a hint of wasabi oil provided a burst of freshness, while a layer of apple and celery jelly added a subtle sweetness. Completing the ensemble was a dollop of creamy avocado puree, adding depth and richness to the dish.

Continuing my culinary voyage, I was treated to the exquisite Langoustine Dumpling. Mozambique langoustine, delicately wrapped in dumpling skin along with a fragrant shiso leaf, rested on a bed of leek fondue seasoned with black pepper. The dish was elevated with the addition of Vin Jaune Beurre Blanc, a reduction of oxidative yellow wine from Jura, enriched with butter and katsuboshi, and adorned with luxurious black truffle shavings. I watched in awe as the chef meticulously shaved the black truffles, adding an air of theatricality to the experience.

Next came the "Abalone & Foie Gras" served in a soul-warming pork bone broth infused with ginger. This particular dish left an indelible impression on me. The interplay of flavors was simply exquisite—a symphony of pickled shiitake mushroom, julienne of pointed cabbage, zesty yuzu zest, yuzu kosho, tender foie gras, and jeju island abalone, slow-cooked for four hours before being finished on bincho charcoal, all harmonized perfectly in a rich broth.

The Lobster course delighted the senses with its delicate poaching in yuzu butter, accompanied by dashi-braised endive, miso caramel, Kyoto white miso, flamed orange segment, and a luscious yuzu and sake beurre blanc sauce.

For the main course, I was presented with Pigeon sourced from Plouneour-Menez, Finistere, Brittany, known for their unique diet of chestnut flour. The pigeon was masterfully prepared—roasted on the crown, its breast crusted with black Kampot pepper from South Cambodia, while the leg was confited for four hours before being seared to perfection. A note from the chef, sharing insights gained from a decade spent in Asia, accompanied the dish. It was served alongside a light filo pastry tart filled with pinenut risotto and iburigakko (smoked and pickled daikon), two variations of kabocha pumpkin, and a velvety black garlic puree to contain the rich pigeon jus.

Just when I thought the culinary journey had reached its zenith, the chef surprised me with a second service—a Bao filled with the pigeon's heart and liver. Encouraged by the chef to use the Bao to scoop up the remaining sauce on the plate, it was a delightful finale to an unforgettable dining experience.

And full of artisan cheese!In French fine dining, the cheese course holds significant cultural and culinary importance. It typically occurs towards the end of the meal, serving as a transition between the savory main courses and the sweet desserts.

Symbolizing tradition and craftsmanship, the cheese course celebrates the rich diversity of French cheeses, each with its distinct flavor, texture, and history. It offers diners a chance to savor the nuanced complexities of artisanal cheeses, often accompanied by fruits, nuts, and bread. Beyond its gastronomic appeal, the cheese course embodies conviviality and hospitality, inviting guests to linger over the table, engage in conversation, and indulge in the pleasures of shared culinary experiences. In essence, it encapsulates the essence of French culinary artistry and the cherished tradition of savoring life's simple pleasures. Here at Odette, you can experience the true delight of the cheese course.

As dessert hour approached, I eagerly anticipated the sweet delights awaiting me. First up was the Kyoho Grape Granita, a refreshing treat crafted from fresh Kyoho grapes, accompanied by poached aloe vera, Sauternes wine ice cream infused with verjus and Vanuatu vanilla, and a delicate bay leaf espuma. A raspberry sugar tuile added a hint of sweetness to this exquisite ensemble.

Next, the pièce de résistance, aptly named ‘Blanc’, graced the table. This ethereal dessert was a celebration of all things white, predominantly featuring rice and milk. A highlight was the Amazake pudding, boasting a texture reminiscent of panna cotta, crafted from a non-alcoholic sweet rice beverage fermented with rice and koji, set with cream and gelatine. Paired with Hokkaido milk and Vanuatu vanilla ice cream, puffed rice, salted caramel, sake foam, and delectable dehydrated milk and sake kasu meringue, each spoonful was a symphony of flavors and textures.

As the meal drew to a close, petits fours were presented—a delightful array of sweet bites to conclude the culinary journey. From lemon verbena and matcha lollipops to Japanese fruits featuring Shizuoka musk melon, Fuji apple, and Fukuoka strawberry with ginger and shiso, each bite was a burst of freshness. The Vanuatu vanilla and rum canelé, Jivara 40% chocolate and tonka bean tartlet, and pineapple jam, crafted from pineapple, dates, ginger, lemon juice, rum, and Vanuatu vanilla, provided the perfect finale to an extraordinary dining experience.

In French fine dining, the digestif selection serves as a refined conclusion to the meal, offering guests a carefully curated array of spirits and liqueurs designed to aid digestion and enhance the overall dining experience. Commonly, digestifs encompass a wide range of beverages, including brandy, cognac, armagnac, liqueurs, and fortified wines such as port or sherry. Each option is selected for its distinct flavor profile and ability to complement the richness of the preceding courses while aiding in digestion.

Beyond its practical function, the digestif selection embodies the art of hospitality, inviting guests to extend their enjoyment of the meal while engaging in leisurely conversation. It also reflects the French appreciation for craftsmanship and tradition, as many digestifs are produced through centuries-old methods, resulting in complex and nuanced flavors. I enjoyed Odette's digestif selection which added a final touch of elegance and sophistication to my dining experience, savoring the lingering flavors of the meal and create lasting memories of indulgence and conviviality.


I must say, it was an exquisite experience from start to finish. From the moment I stepped into the elegant yet cozy ambiance of the restaurant, I knew I was in for a treat. The attention to detail in every aspect of the dining experience was truly remarkable. The service was impeccable, with the staff displaying warmth, professionalism, and a genuine passion for hospitality!!!

As for the food, it was nothing short of exceptional. Each dish was a work of art, beautifully presented and bursting with flavor. From the delicate starters to the succulent main courses and the indulgent desserts, every bite was a delight for the senses. The use of best ingredients and innovative culinary techniques showcased the skill and creativity of the chef.

Needless to say, I am already counting down the days until my next visit to Odette. It's not just a meal; it's an unforgettable culinary journey that leaves you longing for more. If you're looking for a dining experience that delights the palate and nourishes the soul, look no further!


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