With Julien Royer, France meets Singapore
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First of all, award-winning chef Julien Royer is co-owner of Odette, a 2-Michelin starred Modern French restaurant located at the iconic National Gallery Singapore. Indeed, Odette offers a constantly evolving menu that showcases globally sourced produce underpinned by classic French culinary techniques. Furthermore, his restaurant is established in collaboration with The Lo & Behold Group,
Moreover, Odette is named in tribute to Julien Royer’s grandmother, one of his greatest influences in life and in the kitchen. It reflects her belief in always ensuring that the fundamental pleasures of enjoying a meal are delivered in the most thoughtful, welcoming and hospitable manner.
Indeed, Julien Royer has devoted years to forging lasting relationships with some of the finest boutique producers from around the globe (including suppliers from Japan, France and Australia). He takes pride in offering guests a unique opportunity to taste these exceptional ingredients at their peak in his restaurant. Especially because the restaurant is in the heart of a city that is itself at the crossroads of the world.
Moreover, the result of this devotion to sourcing is an inspired effort that celebrates and respects seasonality and terroir. As well as the skills of some of the world’s top boutique producers. “Odette is ultimately a celebration of people,” says Julien Royer. “The people who grow and nurture our produce. The ones who cook. The people who serve and the people who entrust us with the honour of serving them.”
Odette at its best
First, Julien Royer led Odette to its historic debut on the Asia’s 50 Best Restaurants 2017 list at 9th place (the highest new entry in the history of the list). Secondly, the restaurant was also inducted into the prestigious Le Grandes Tables Du Monde in the same year.
Initially, Julien Royer’s first venture into the kitchen under the legendary Chef Michel Bras in Laguiole. There, the Chef instilled in him a respect for the integrity and purity of each ingredient in every dish. Then, he moved to Durtol, where he worked for Chef Bernard Andrieux who helped reinforce this reverence.Julien Royer’s culinary career then took him from the French West Indies to London, where he was sous chef to Antonin Bonnet at Michelin starred Mayfair restaurant, The Greenhouse.
Then, Julien Royer moved to Singapore in 2011 to take on the role of Chef de Cuisine at JAAN at Swissotel the Stamford, Singapore. Moreover, during his four-year tenure, the restaurant received numerous accolades under Royer’s leadership, including 11th place on the Asia’s 50 Best Restaurants 2015 and 74th on the World’s 50 Best Restaurants 2015 long list.