Odette Terroir to Table, Heart to Plate : Julien Royer

Located in the heart of Singapore, the National Gallery Singapore occupies the former City Hall, completed in 1929, and houses a collection of more than 9,000 works.

Within the museum is Odette, a restaurant that has become one of Asia’s most acclaimed dining destinations, attracting attention from around the world.

Its chef, Julien Royer, was born in Cantal in south-central France.
Raised in a farming family, he grew up surrounded by seasonal ingredients and a food culture deeply connected to the land.

Royer trained under Michel Bras before moving to London, where he worked at The Greenhouse under Antonin Bonnet. He later relocated to Singapore and established his reputation as chef of JAAN before opening his own restaurant, Odette, in 2015.

The restaurant is named after his grandmother Odette, who taught him to respect food and ingredients.

Building on the techniques of French cuisine while incorporating Southeast Asian ingredients and terroir, Odette became one of Singapore’s first restaurants to receive three Michelin stars in 2019 and has retained all three through 2026. It was also ranked No. 1 on Asia’s 50 Best Restaurants in both 2019 and 2020.

This book brings together the cuisine of Odette and the culinary journey of Julien Royer.

The first section traces his childhood in France and the influences that shaped him as a chef, while exploring the memories, philosophy, hospitality, mentorship, and design that have come to define Odette.

The second section features more than 80 recipes arranged to reflect the progression of a meal at the restaurant.

Mushroom Tea with Sabayon, Rosemary-Smoked Organic Egg, Pigeon with Beetroot and Cherry, and a dish featuring Marukyo Uni are among the restaurant’s signature creations presented alongside beautiful photography and the ideas behind each dish.