Odette – named in honor of Chef Julien Royer’s grandmother – is a restaurant that has become synonymous with refined French cuisine in Singapore. Located in the National Gallery, the restaurant has earned three Michelin stars and consistently ranks among the top spots in prestigious listings. In 2024, it secured 10th place on Asia’s 50 Best Restaurants and 24th on the World’s 50 Best Restaurants list, further cementing its exceptional status on the global culinary stage. Additionally, Odette scored an impressive 98 points in the LA Liste 1000, affirming its position as one of the best dining destinations in the world.
Julien Royer, co-owner and chef of Odette, is one of the most celebrated culinary masters globally. His journey began in the French region of Cantal, where he grew up in a family of fourth-generation farmers. It was there that he learned to value nature, seasonality, and the importance of the highest quality ingredients—principles that have become the cornerstone of his culinary philosophy.
Julien Royer draws inspiration from French cuisine while seamlessly weaving in subtle Asian influences, a reflection of his years of experience working in the region. His menu is a harmonious blend of tradition and innovation, combining classical techniques with modern touches. Beyond his achievements with Odette, Royer is also the chef-patron of Claudine, a contemporary French restaurant in Singapore, and the co-founder of Louise, a Michelin-starred establishment in Hong Kong. In 2024, he was honored with the Best Food Art award at The Best Chef Awards, highlighting his mastery in combining culinary precision with artistic expression.
As mentioned earlier, the restaurant is located in the remarkable setting of the National Gallery. The most convenient way to reach Odette is via St. Andrew’s Road, where the restaurant’s entrance is situated near the main entry to the gallery. However, we arrived by taxi at Coleman Street, which required us to walk through the gallery. Fortunately, the National Gallery staff were incredibly helpful and guided us effortlessly to our destination.
The interior of Odette is characterized by minimalist elegance that perfectly aligns with its culinary philosophy. The space is dominated by light, pastel tones – shades of beige, gray, and white – creating a harmonious and serene ambiance. The tables, meticulously set with long tablecloths, are surrounded by elegant sofas and comfortable chairs, fostering a tranquil and relaxed atmosphere for dining.
It is worth noting that the entire space has been designed with exceptional attention to detail—subtle lighting and carefully selected decorations emphasize the refined character of the venue. One of the most intriguing features of Odette’s interior is the art installation titled “Theory of Everything” by Dawn Ng, suspended above the dining area. This ethereal composition of mobile forms and paper collages is inspired by Chef Julien Royer’s culinary philosophy. The abstract shapes reflect the natural beauty of the raw ingredients Royer uses in his kitchen, reimagined into a surreal universe of floating and swirling forms.
The installation not only adorns the interior but is also an integral part of Odette’s identity. This project influenced the restaurant’s overall design, from the logo and promotional materials to the cutlery and the small gift bags that diners receive as a thoughtful takeaway. “Theory of Everything” perfectly encapsulates the fusion of art and culinary vision that defines the experience at Odette.
The restaurant offered a tasting menu with options to add an additional dish featuring langoustine or to substitute the smoked egg dish with the langoustine option. Guests could also opt for a cheese selection or a wine pairing. We considered swapping the egg dish for the langoustine but ultimately decided to stick with the original choice—a decision we were delighted with, as the smoked egg turned out to be absolutely outstanding!
We began our tasting dinner with Champagne HENRI GIRAUD MV 18 Aÿ Grand Cru, poured from a bottle bearing the Odette logo. However, we must admit that making this decision was not easy, as the selection of sparkling wines was truly impressive.
Almost immediately, the amuse-bouches arrived at the table. These were three small bites with bold flavors and intriguing textures. The first was a warm, fluffy doughnut filled with French cheese from the Auvergne region, where the chef hails from. The doughnut was aromatic and intensely cheesy – absolutely delicious. Next, we tried the shrimp taco. The taco shell was perfectly crispy and paired wonderfully with the succulent shrimp and refreshing accompaniments. The third amuse-bouche was a tartlet filled with caramelized sweet onion, a sweet onion foam, and a dusting of liquorice powder. The tartlet was crisp, intense, and sweet thanks to the caramelized onion, with a deeply umami flavor reminiscent of the best onion soup imaginable. It was undoubtedly our favorite from this selection!
The next amuse-bouche was mushroom tea. Served in a ceramic cup with a wooden lid shaped like a mushroom, the dish featured an egg custard (as it was called, though its texture reminded us of zabaglione) with crunchy elements like buckwheat grains and walnuts. Over this, a rich mushroom broth was poured, and alongside it, a small brioche topped with white button mushrooms was presented. It’s hard to put into words just how exceptional this dish was. The mushroom broth was incredibly dark, intense, and umami-rich, while the light custard added a creamy texture and a smooth finish. The brioche surprised us with its robust mushroom flavor, as button mushrooms are often quite subtle in taste. One might call it magic, but it’s simply the result of superb ingredients and masterful technique. This is certainly one of those dishes we will remember. And to think, it was just the beginning of the evening! Before the next dish, bread was served – a brioche with black olives and sourdough bread, accompanied by green butter flavored with wild garlic and parsley.
One of the more intriguing highlights of the menu was a tartare made from Sicilian red shrimp, Granny Smith apple, and sea urchin. The dish was topped with a delicate mussel espuma and a generous portion of caviar. Alongside it, a brioche with sea urchin, shrimp butter, and green yuzu zest was served. The entire dish was a masterfully crafted composition. The freshness and brininess of the seafood were enhanced by the crispness of the apple, while the velvety foam and creamy caviar with light nutty notes tied it all together. This was paired with an excellent wine featuring apple and creamy notes, perfectly complementing the dish.
The next dish was beautifully presented on a glass plate set against a white tablecloth. Although its appearance suggested delicate flavors, this was far from the case! At the center of the plate were pieces of raw shima aji (striped jack), served with smoked cream, rhubarb essence, and drops of olive oil. The fresh flavor of kaffir lime stood out in the dish. Another bold element was the pickled onion pieces, which added a sharp acidity, elevating the overall flavor. The dish was outstanding – complex, aromatic, yet delicate and refined.
The following course left us in awe. It was a rosemary-smoked egg, slow-cooked for 55 minutes at a low temperature of 63.5°C, resulting in a texture similar to poached egg but even creamier. It was served with potato foam and Iberico chorizo. Paired with a fantastic Beaujolais, it created an impeccable harmony of flavors.
Following the egg dish came an unexpected course featuring abalone and foie gras. The abalone, sourced from Korea’s Jeju Island, renowned for this delicacy, was perfectly tender and meaty. It was paired with pieces of foie gras and served in a pork broth infused with a yuzu-based paste, black pepper, and ginger, which added an aromatic, mildly spicy, yet impeccably balanced flavor.
Next was amadai, a fish caught off the coast of Shimane, Japan, delicately steamed and served alongside squid, a green watercress foam, and a velvety pink garlic velouté. The entire dish was perfectly prepared, delicate yet aromatic, with the garlic adding a refined depth of flavor.
The main course was a pigeon from Brittany. A messenger pigeon – no mistake here, but more on that shortly 😉. This is one of Chef Julien’s signature dishes. The plate featured a remarkable composition using both roasted breast fillet and confit leg. The meat was crusted with aromatic Kampot pepper from Cambodia, giving it a distinctive and bold character. The dish was completed with an intense pigeon jus, fig, hazelnut oil puree, and fig leaf oil. The presentation was beautiful, and the taste was even better. The deep flavor of the jus perfectly complemented the pigeon meat’s dual textures. The addition of oils and fruit gave the dish an extra dimension. And as for the carrier pigeon – a delightful little note from the chef was attached to the pigeon’s leg. This playful and charming touch was truly memorable.
For those interested, this is the perfect moment to enjoy a selection of exceptional cheeses. Upon seeing the tray filled with outstanding French creations, we couldn’t resist trying a few and can confidently say it was an excellent decision.
After such an emotional culinary journey, it was time for the sweet portion of the evening. For the pre-dessert, we were served a shiso granita accompanied by yellow kiwi, yogurt-sorrel ice cream, and a matcha foam. The dish was adorned with a vibrant green, crisp apple tuille. The pre-dessert was absolutely brilliant – lightly tart, refreshing, surprising with its varied textures, and it perfectly cleansed our palates.
The highlight of the dessert was a meringue paired with peach mousse, yogurt-blackberry ice cream, and a delicate verbena jelly sheet. The dish was completed with a peach sauce. It was beautifully presented on the plate and tasted divine. Wonderfully peachy, light, not overly sweet, and balanced with refreshing notes – a true perfection.
The dinner concluded with a selection of petit fours served in a stunning dish. Among them were marshmallow pops with matcha, fresh fruits, raspberry tartlets, and mini classic French canneles, with their signature caramelized crust and soft interior.
Did anything else surprise us? Definitely, the way the cutlery was arranged – placed upside down. We couldn’t resist asking why it was done this way, and the answer was simple yet effective. It was intended to draw attention to the cutlery, which was custom-designed for the restaurant. We particularly admired the knives, whose handles featured the same artistic motif that is the signature of the restaurant’s décor. We must admit, it was a very intriguing touch.
To end the evening, we were also gifted a small jar of blueberry jam in a beautiful box – a delightful treat for breakfast or simply for indulging by the spoonful straight from the jar 😊.
While photos can’t always do justice, we must say that the dinner was extraordinary – aromatic, flawless, surprising, intricate, pampering our taste buds, and above all, unforgettable. It is no surprise that Odette is counted among the best restaurants in the world. Adding to this, the beautiful interior and impeccable service create the perfect recipe for an exceptional dinner. Yes, the service at Odette deserves a standing ovation and immense praise. Utterly professional, friendly, warm, with a great sense of humor, they created a fantastic atmosphere while flawlessly executing their roles. Chapeau bas! And thank you for such an incredible experience.
