Featuring Odette
Christina C
Christina C

The amuse bouche at Odette was less of a tease and more like a warm hug. After nibbling on a trio of snacks to kick us off, gougère with comte cheese, a delicate smoked aubergine tartlette and house-cured sardine cradled in a crisp shell, two tea cups arrived halfway filled with cep sabayon. Then, our waiter, holding a tea press, poured the mushroom consommé tea into each cup until full. It had the perfect amount of salt, savoury bite, herbs and creaminess. A comforting and delicious way to start us off. Accompanying the mushroom tea were two small half pieces of fried brioche which came already buttered.

Arriving next was Marukyo Uni served two ways, with spot prawn tartare and Kristal caviar on a mussel cloud, and as a sandwich.

Royer's signature Kampot pepper pigeon. His pigeons are imported from Plouneour Menez, a small village in Brittany, France, and crusted with the very fragrant peppers from Kampot, Cambodia.
The grilled-then-smoked bird is first showcased in a handmade wooden box with a smoking chamber below. Then, served breast and leg, with custom notes attached! Great presentation, personal touches and one of my favorite dishes of the night!

Rosemary smoked organic egg with smoked potato syphon, chorizo iberico and meuniere. An egg carton filled with two eggs and freshly bound rosemary arrived steaming with smoke. We also each received a small glass bowl of foamy smoked potato soup topped with crispy chorizo and dried buckwheat. The slow cooked eggs from the egg carton were then poured into our soups. We were advised to lift the bowl to release the smoke collected below our bowls and to smell the smoky rosemary while enjoying our soup to engage all our senses.

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