Served at
OdetteA three-Michelin-star fine dining restaurant in Singapore, known for its modern French cuisine with Asian influences, helmed by Chef Julien Royer.
Smoked potato syphon, chorizo ibérico, meunière. One of Odette's most theatrical offerings, this dish is presented dramatically with dry ice and rosemary smoke. The egg, cooked precisely at 63.5 degrees Celsius, is served with buttery potato foam and chorizo, creating a comforting blend of smokiness and richness.
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A three-Michelin-star fine dining restaurant in Singapore, known for its modern French cuisine with Asian influences, helmed by Chef Julien Royer.
A three-Michelin-starred chef renowned for his innovative approach to infusing Asian and French cuisines, deeply influenced by his childhood in rural France.
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