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❉❉❉ 3 Michelin Star Two-Michelin starred Odette is a collaboration between Chef-Owner Julien Royer and The Lo & Behold Group. Located at National Gallery Singapore, the restaurant serves Modern French cuisine guided by Royer’s lifelong respect for seasonality, terroir and artisanal produce sourced from boutique producers aroundthe world. Odette is named in tribute to Royer’s grandmother who taught him how some of the most remarkable dishes can come from the purest ingredients, and believed in ensuring that the fundamental pleasures of enjoying a meal are delivered in the most thoughtful, welcoming and hospitable manner. This ethos has directed every aspect of the Odette experience. The space has been designed by London-based Universal Design Studio, with overall creative direction led by Singaporean artist Dawn Ng.

1 Saint Andrew's Road
#01-04 National Gallery Singapore
Singapore 178957

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12:00pm - 01:15pm
07:00pm - 08:15pm

12:00pm - 01:15pm
07:00pm - 08:15pm

12:00pm - 01:15pm
07:00pm - 08:15pm

12:00pm - 01:15pm
07:00pm - 08:15pm

12:00pm - 01:15pm
07:00pm - 08:15pm

12:00pm - 01:15pm
07:00pm - 08:15pm


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From the Burpple community

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.

Post-Circuit Breaker and Phase 1 Odette crackles with startling energy. From service to food, there‘s a palpable sense of eager exuberance. And that translated into what I will state for the record as the very best meal I have had at Odette to date.
As usual, nothing matters more to me than how the food tastes, and throughout that evening, flawlessness prevailed in every course at this Three MICHELIN Stars restaurant, which so happens to be sitting pretty at No. 1 on “Asia’s 50 Best” list this year and last. Chef Julien and his team certainly brought their A game and then some.
Dinner commenced with Grignotages which comprised of a modern, elegant gougère with comte cheese, a delicate smoked aubergine tartlette and house-cured sardine cradled in a crisp shell.
The Signature Mushroom Tea with Cep Sabayon blanketed by Manjimup truffles followed. I enjoyed the hit of deliciously-prepared earthy aromas very much.
When the breads appeared, I almost shed a tear of joy, and went at them like my life depended upon, alternating between the very special olive oil and whipped butter to enjoy them with.
Arriving next was Marukyo Uni to be partaken in two ways, with spot prawn tartare and Kristal caviar on a mussel cloud, and a dainty sandwich. I did as told - to start with the former, move on to the latter then return to finish the former. To say this course stunned would not be inaccurate.
Sous Chef Naka Xiong presented the cold Hokkaido scallop with horseradish, dill, and sago seaweed cracker, a dish that silenced our table with its exquisiteness.
It was then General Manager Steven’s turn to play “rainmaker” as he shaved a truckload of truffle over what I term a “Thicc French Onion Soup”, a delectable concoction of caramelly-sweet Cevenne onions, 40-months-aged Parmesan, Amontillado sherry and croutons.
The Limosin Veal Sweetbread (thymus or pancreas of a calf or lamb) which Chef Julien himself brought into our room, was a revelation. Simply roasted with garlic and thyme, and plated with vinjus sauce with a touch of sherry vinegar, it was easily the most delicious rendition I’ve eaten in a long, long time. Apportioned just right, the richness of the sweetbread was countered by a crunchy finish and the sauce. This is the kind of dish that can tip into “jelak” territory in a blink of an eye, so it has to be prepared with sensitivity. There’s no doubt Team Odette delivered.
Anyone who likes crustaceans would be blown away by the Langoustine and Foie Gras Ravioli. And the accompanying sauce, a lavish Laphroaig whisky-laced potion, left us gobsmacked.
I was particularly happy with the grilled Kinki fish plated with tempura zucchini flower and girolles mushrooms that was served next. Again, it was the fantastic sauce that floored me.
Before dinner began, during my chat with Chef Julien, I’d told him I wanted to replace the lamb course if there was one (yes, at that point, none of us knew what he had planned for our menu). But the good man convinced me to give it a try. So I did. Zero regrets. Although there was still a hint of gaminess, I hardly noticed because the perfectly cooked Axuria Lamb Saddle was shockingly smooth and flavourful. The Purple Artichoke, the Menton Lemon and the Jus “Tranché” contributed significantly to my overall enjoyment of the dish too.
When the cheese cart arrived, I couldn’t not indulge in a wedge of the Brie with Truffle and Walnuts, Comte and the sexy-stinky Aged Epoisses. They went well with the mini truffle-topped salad. You bet I was on cloud nine by this point.
The palate cleanser, a precise perfection starring muscat grapes was otherworldly good. So good, one portion wasn’t enough.
Not only were beautiful produce of white peaches from Fukuoka and raspberries used by Pastry Chef Louisa Lim in her dessert but the flavours and textures were artfully combined to the nth degree. I loved it.
Bringing our spectacular meal to a splendid end were petit fours of a lychee and raspberry Ice-lollipop, traditional Canele, sweet Japanese Melon, French Cherries and Chocolate Tart with shaved Tonka Bean.
Odette’s take-home gift, a lovely jam based on Chef Julien’s grandmother’s recipe, is always a welcome treat and a lovely way to extend memories of a meal there by a few days.
In case you are wondering, the total bill for each of us that night came to close to $550 per person inclusive of the two bottles of red wine recommended by Sommelier Vincent. Yes, it’s very expensive but I felt it’s worth every cent.



Odette’s Cannelé possesses all the qualities expected of this specialty from the Bordeaux region in France.
The small and fragrant vanilla-flavoured pastry had a dark, almost-burnt, thick caramelised crust. In contrast, its core was very soft, almost like a firm-ish custard. Superbly delectable bite this is.

To place an order for a box or two, please click on the link in @odettesingapore’s bio on Instagram.