Since opening its doors ten years ago, Odette has become a beacon of modern French cuisine in Asia, blending timeless elegance with subtle Asian influences. Since its inception, the restaurant has earned three Michelin stars and topped Asia’s 50 Best Restaurants twice in 2019 and 2020. Yet for Chef-Owner Julien Royer, it is the human side of the journey — the team, shared milestones, and intimate moments — that leaves the deepest impression.
“Opening in 2015 was the start of a dream for all of us,” he reflects. “Winning three Michelin stars and being named Asia’s Best Restaurant were incredible moments, but what really stands out is the team behind it all. Over the years, we’ve built a culture that feels like family, and that’s what I’m most proud of.”
The original restaurant’s pastel palette and elegant restraint are reminiscent of Royer’s culinary philosophy.
One memory he holds especially close is sharing the restaurant with his mother, Claudine, in 2016. “Sharing what we created with her was very special. It reinforced that fine dining is not only about accolades but about creating experiences that resonate on a personal level.”
Odette is a tribute to Royer’s grandmother, whose influence continues to shape both the cuisine and hospitality philosophy. “Her influence is everywhere in the restaurant,” he says. “My grandmother always believed that food was about care and connection, not extravagance. Fine dining isn’t just about what’s on the plate — it’s about creating moments that are meaningful.” This ethos remains central as Odette enters its next chapter.
A NEW VISION
Chef Julien Royer established Odette in 2015.
Reopening its doors in December, the refreshed Odette introduces a more focused menu that emphasises substance, clarity, and the essence of its ingredients. “The new season of Odette is about refining what matters most: the food, its expression, and above all else, how we make people feel,” Royer explains.
Signature dishes, including the Kampot Pepper Crusted Pigeon and Jeju Abalone & Foie Gras Duo, have been reimagined to be lighter, yet layered with depth and complexity. Each plate reflects Royer’s nuanced approach to modern French cuisine, now enriched with Asian textures, spices, and flavours.
“Fine dining isn’t just about what’s on the plate — it’s about creating moments that are meaningful” — Julien Royer
Having lived and worked in Singapore for over fifteen years, Royer’s culinary perspective has evolved significantly. “Asia has shaped me not just as a chef, but as a person and a leader,” he notes. “It has taught me to be more intuitive, patient, and attuned to the people around me. Asian aesthetics — clean, minimalist, and elegant — have influenced how we present dishes, design our space, and serve our guests.”
This influence extends beyond flavour to the dining experience itself. Today’s diners are more informed and value their time. “We’ve streamlined the experience to move away from excessive storytelling and overexplaining,” he says. “We want guests to focus on connecting with each other without interruption. Dining should be transportive, not intrusive.”
HERITAGE & INNOVATION
Interior designer Sacha Leong and artist Dawn Ng—to have reimagined Odette for its next chapter.
Alongside the culinary evolution, Odette’s interiors have undergone a thoughtful transformation. The previous blush tones have been replaced with warmer hues of pale beurre and tawny umber, set against oyster and cherry timber. The result is a cocooning yet confident atmosphere that enhances the dining experience.
“The ambiance is designed to feel warm, confident, and intentional,” Royer explains. “It’s not just a backdrop — it’s a space where guests can disconnect from the everyday and feel cared for in every detail.”
Local artisans collaborated with Nice Projects to create a new timber marquetry backdrop inspired by French Art Deco techniques, celebrating the building’s 90-year history. Integrated lighting, mohair velvet banquettes, cast mirrored glass panels, and a central marble wine station complete the refined environment.
CULINARY COLLABORATIONS
Odette’s signatures like the Hokkaido Botan Ebi have evolved.
Pastry Chef Louisa Lim has reimagined the dessert programme with a focus on seasonality and purity. “Louisa’s desserts are all about clarity of flavour,” Royer notes. “LOULOU Lemon celebrates citrus in its freshest form, while the Chef’s Hazelnut Délice reinterprets the Mont Blanc with roasted hazelnuts and the brightness of Corsican clementines.”
The beverage programme has also expanded with a dedicated non-alcoholic offering created by Haikel Bin Abdullah. “His temperance programme reflects the same level of craft as our wine pairings,” says Royer. “Each creation is seasonal, thoughtful, and built from one ingredient, layered with technique.”
Pastry Chef Louisa Lim.
For Royer, excellence is not about accolades. “There’s no doubt three Michelin stars bring pressure,” he admits. “But the real responsibility is ensuring every guest feels cared for. That’s what matters most.”
Team culture remains central to Odette’s identity. “When people feel seen and supported, they do their best work,” he says. “Our structure is very open — ideas can come from anywhere.”
A LEGACY AND A FUTURE
LOULOU Lemon offers guests a vibrant ode to citrus.
Looking ahead, Royer envisions Odette as a timeless institution that continues to nurture culinary talent while evolving with intention. “The next chapter is about building on everything we’ve learned over the past decade,” he reflects. “Our goal is simple — to make Odette a place where guests feel inspired and happy, today and ten years from now.”
As diners pass through Odette’s arched doorway, they enter a space that balances French culinary tradition with the vibrancy of Asia — defined by warmth, artistry, and precision. It offers not just a meal, but an experience of joy, connection, and craftsmanship.
As it begins its next decade, Odette continues to redefine modern fine dining. With a focus on provenance, seasonality, and meticulous detail, it stands as both a personal legacy and a beacon for the next generation of culinary talent — timeless, innovative, and deeply human.
(Photos: Odette)
