There’s been great anticipation for this, Chef Royer's new venture, which he opens with the restaurant group that’s also behind the acclaimed The White Rabbit and The Black Swan.
There’s no a la carte menu and diners get a choice of a six- or eight-course degustation menu. However, you can replace individual dishes from one menu to the other.
Diners will find some dishes from his previous restaurant making an appearance again here, such as the mushroom tea amuse bouche, and the dramatic 55-minute egg dish.
The hay- roasted Plounéour- Menez pigeon is first presented to the table in a huge skillet with the pigeon nestling in a bed of hay.
The miso adour trout, sourced from France, is served on top of miso-glazed charcoal-grilled kurobuta pork. 01-04 National Gallery Singapore, 1 St Andrew’s Road, S(178957) TEL: 6385 0498 www.odetterestaurant.com
Challans guinea fowl
'a la braise
Forest of forgotten vegetables
North highlands beef tartare