“I am also ob­sessed with the Ja­panese art and phi­los­o­phy of din­ing, which you will also sense is trans­lated in your ex­pe­ri­ence at Odette”

T. Dining by Singapore Tatler - - Starter On The Pass -

Heart and Soul

At Odette, the im­mac­u­late two-miche­lin starred din­ing ex­pe­ri­ence is as thor­oughly be­guil­ing as the restau­rant’s decor—the front-of-house crew has mas­tered that fine bal­ance be­tween be­ing at­ten­tive yet un­ob­tru­sive, while Royer’s uniquely art­ful nou­velle cui­sine de­lights the senses as much as it charms the palate.

By sourc­ing the best in­gre­di­ents from small pro­duc­ers and farm­ers from around the world, Royer pays homage to his pas­toral her­itage while en­sur­ing that only the best ends up on his din­ers’ plates. “The food I serve is the food I want to eat at a fine-din­ing restau­rant,” says the 35-year-old chef. “I like that it falls be­tween the range of tra­di­tion and in­no­va­tion—food that’s tasty and uses clas­sic cook­ing tech­niques, but is in­ter­preted in a mod­ern way.”

Royer adds that while the restau­rant’s culi­nary DNA is French, his cui­sine has pro­gres­sively opened up to the use of Asian in­gre­di­ents. “I am, for ex­am­ple, a big fan of citrus and the wide va­ri­ety avail­able in this part of the world is amaz­ing,” he says. “I am also ob­sessed with the Ja­panese art and phi­los­o­phy of din­ing, which you will also sense is trans­lated in your ex­pe­ri­ence at Odette. Lastly, the use of spices is some­thing I am be­gin­ning to ap­pre­ci­ate more and more. And Sin­ga­pore is at the per­fect cross­roads of South­east Asia to do it.”

New in­spi­ra­tions from the re­gion have led to dishes like this serv­ing of foie gras and Ja­panese abalone paired with smoked eel torched ta­ble­side

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