GROUNDED PLEA­SURES

For Julien Royer, the award­win­ning chef of glob­ally lauded Odette, it is peo­ple who form the back­bone of his cre­ative process

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

Fam­ily, peo­ple and pro­duce un­der­pin the ethos at Julien Royer’s Odette, which is ar­guably also one of Sin­ga­pore’s most gor­geous restau­rants, re­splen­dent in its soft shades of pink, oys­ter and pearl. Royer grew up on the fam­ily farm in cen­tral France’s sleepy Au­vergne re­gion and learned the fun­da­men­tals of cook­ing from his ma­ter­nal grand­mother, for whom the restau­rant is named.

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