All Star Dining
A respect for artisanal produce, seasonality and terroir are what makes Odette a top dining establishment.
Add BT as a preferred source
Tay Suan Chiang
ON AN AFTERNOON in late March, Odette's chef Julien Royer and his team temporarily forgot their worries about a drop in diners and the difficulties of getting in imported produce, amid the coronavirus outbreak.
That afternoon, the three-Michelin-starred restaurant at National Gallery Singapore was named for the second time in a row, No. 1 on the Asia's 50 Best Restaurants list.
A strong respect for seasonality, terroir and artisanal produce, has always guided chef Royer in his cooking. And this can be seen with his dish Oita Egg. An organic egg, from Oita, Japan is cooked at 63 degrees Celcius for 55 minutes, and then paired with Pertuis asparagus and morels mushrooms from France, which are now in season.
Decoding Asia newsletter: your guide to navigating Asia in a new global order. Sign up here to get Decoding Asia newsletter. Delivered to your inbox. Free.
Copyright SPH Media. All rights reserved.
