Odette

Review

Chef Julien Royer’s cooking is rooted in his childhood in France’s countryside. He places utmost respect on the makers and growers— farmers, vintners, cheesemakers and so on— and traceability is paramount in each and every dish. Tasting courses are built from carefully sourced produce that reflect the seasons and are constructed with his mastery of technique.
Take, for instance, the pigeon dish: it starts from a sustainably farmed bird he sources from Fabien Deneour, and has been undergoing constant tweaks over the years, resulting in a divine rendition. The foie gras ‘comme un pho’ is given an Asian twist with the addition of Japanese abalone and a blend of aromatics.