JULIEN ROYER
Chef Owner- Odette (3 Michelin stars), Singapore
“At the end of the day, the success of a restaurant is judged by the indelible memories that we’ve created for our guests, and we hope to do so through sincere hospitality and honest cooking,” says Royer and feels incredibly lucky to have a restaurant located at The National Gallery in Singapore, a place that reflects Singapore’s rich diversity and heritage with some of the most notable artworks. Royer, who has been in Asia for over a decade, takes great pleasure in integrating Asian stimuli into his cuisine, which is famous for its inspirational slant toward French cuisine. Odette’s new Research & Development kitchen is in the works: “I envision this to be a space that explores new ideas and experiments with various flavour combinations. I am excited to have my team intentionally re-think the way we source, cook and approach cuisine. Odette’s cuisine has evolved over the years and while it is French in its DNA because of my heritage and training, the cuisine is also influenced by where we are at–the crossroads of Southeast Asia. This new kitchen space will allow us the opportunity to continue learning about native ingredients, exploring and pushing the boundaries of our cuisine”, he shares. https://www.odetterestaurant.com/
Culinary focus in 2023
“Sourcing of ingredients and shining the spotlight on boutique producers and farmers who share a common passion for quality. I see a return to the most fundamental principles of cooking, where each ingredient is perfectly sourced and cooked, allowing the product to speak for itself. For us at Odette, we believe in letting the product tell the story on the plate and taking care to exercise restraint in our preparation to bring out its natural flavours”, he adds.
Ingredients that will shine in 2023
“The humblest of ingredients will continue to forge the heart of some of the best plates in fine-dine restaurants. For me, no ingredient is more superior or luxurious than the other—from the humble artichoke to the prized uni (sea urchin) from Japan—every ingredient has its place and purpose”.