T R E A T
When I went to collect my order of the “Bresse Poularde Au Vin Jaune” from @odetterestaurant on Thursday (you can read about the delectable French chicken and rice dish in my earlier post), I learned from Marta who passed me my bag of food that @chef_julien had gifted me dessert as well. Yay!
Could I wait till after dinner to have them? Of course not. Greedy me attacked the gorgeous “Trio Of Tarts” soon after I got home.
With a pastry shell like fine bone china, the tarts were exquisite to the nth degree and required a careful touch when picking them up.
I started with the “Yuzu Blanc Manger & Lemon”, a heavenly creation with a cloud of meringue on luscious lemon curd cradled in the thinnest crisp tart base.
Then, the “Korean Strawberry and Basil” which had a lovely rose-scented jam filling beneath the custard. I am guessing it‘s the same one based on Chef Julien’s grandmother’s recipe that guests get to take home a jar of when they dine at #odetterestaurant. I thought it went exceedingly well with the fresh fruit and herb.
Sitting squarely on the rich end of the spectrum was the “Jivara Chocolate and Tonka Bean” tart with its luxurious ganache filling. I found this especially lovely with a cup of black coffee.

To place an order for the above, please click on the link in @odettesingapore’s bio on Instagram.