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