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Telephone
6385 0498
Introduction
Chef-owner Julien Royer’s respect for seasonality, terroir and artisanal produce will guide his cuisine at Odette. Using classic French techniques, Julien will expand on his produce-driven cuisine to showcase the best seasonal ingredients from around the world in their purest form and flavour. continue reading
Awards and Titles
Michelin 2 Starred Restaurant (2017), Asia's 50 Best Restaurants
Good For
Fine Dining
Opening Hours
Today
12:00 - 13:30
19:00 - 21:00
Mon
19:00 - 21:00
Tue - Sat
12:00 - 13:30
19:00 - 21:00
Sun
Closed
Public Holiday
Closed
Payment Method
Cash
Other Info
Private Dining
Alcoholic Drinks Available
Takes Reservations Details
Michelin Guide
Restaurant Website
http://www.odetterestaurant.com/
Signature Dishes
55’ Smoked Organic Egg Heirloom Beetroot Variation Rosemary Smoked Organic Egg Crispy-Skinned Snapper Lemon Tart
Review (5)
Level1 2019-05-07
23 views
Had a superb lunch recently for my birthday with my friends and was given the chef’s table as a first to many surprises from the start to the end. Started off with champagnes and personally welcomed by Chef Julien and his team which is a good first impression. We have been well looked after by all the service staff and the chefs throughout the meal. Attention to the smallest detail from filling up our beverages at all time and clearing dishes promptly without too much intrusion makes this a very special and unique dining venue. Loved the different variety of dishes that we have tried with the highest quality of ingredients. Simple and not over complicated. To end it off I had a special birthday dessert presented by Julien himself Highly recommend to any who is passing by Singapore looking for a beautiful restaurant and well executed dishes continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2019-03-15
72 views
果然係名副其實的 Michelin two star, 坐落於heritage building 內,大門已經非常有氣勢,每個waiter waitress 都非常有禮,絕對唔會有侷促嘅感覺,每一道菜都好精緻、非常好的配搭,最出色當然係佢嘅signature Rosemary roasted organic eggs, 如一盤仙境般的盆栽,煙霧流動非常優雅,味道更是一絕,而Charred Jade Tiger Abalone 是邪惡化生,foie gras入口即溶, 同abalone原來好夾 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
First time here to try there lunch, for the price setting for four courses lunch, Odette absolutely worth more then that.Three kind of welcome food, cheese tart, duck liver and salad tart, all great.Mushroom tea topped with some cheese foam. Very very rich of mushroom perfume and taste, yet keep the light texture of tea and won’t have the bitterness when the mushroom flavour is too condensed .Didn’t try much of the pastry, but the light creamy butter did left mark on my memory.Fresh crab with avocado and wasabi, fresh is everything. Beetroot with cheese, refreshing.Fantasy theme of this egg. Egg with bacon and cheese, cant complain.Seasonal truffle pasta, just good, wow! Japanese style cooking fish, very nice dressing.Lemon tart The only dislike is the toilet is too far from the restaurant. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2016-05-27
390 views
Original Reviews at http://www.nahmj.com/2016/05/27/odette-national-gallery-singapore/Odette has been attracting lots of attention since its opening. It is so much so till reservation has to be at least one month in advance. This include lunch slots too. I was lost for words when I was trying to make my first reservation attempt in April for a lunch next day. It was certainly futile. As such, I made a reservation in the April for a lunch in May. We were waiting in anticipation and were hoping it has to be excellent. And lucky, it didn’t disappoint.The name of the restaurant, Odette, is named after his grandmother. It is a collaborating between Chef Julien Royer and the Lo & Behold group. A little background about Chef Julien, he formerly headed Jaan.The restaurant took the space of the registration room of the former Supreme Court. It is now transformed into an elegant classic space with comfy private spaces.For lunch, Odette serves an option of 4-course ($88++), 6-course ($128++) or 8-course ($188) for weekdays. While on Saturday the 6-course and 8-course will be at $148 and $208 respectively. While dinner, there are only 6-course ($208) and 8 course ($268). Vegetarian option is also available.We opted for the 4-course, Premiers pas. For this menu, diners have an option to choose their preferred within the available option provided. While the 6- and 8- course are with fixed menu. The 8-course is gastronomic feast featuring 8 of Chef Julien’s signature dishes and creations using the highest quality and seasonal produce from around the globe. This is certainly exciting. I am sure I am going for this one day.Right after we placed the order, we were served a quattro canapes consisting of quail egg wedge on seaweed crunch, charcoal pita, sponge with cheese and a savoury tart. It was shortly followed with a Mushroom Tea Sayabon. Light but yet creamy and flavourful.A bread platter of 3 types of bread; Brioche, Sourdough and Chia seed bread were served with 2 butter.For the first course, there were 3 options. First is the North Highland Beef Tartare. The next 2, the Heirloom Beetroot Variation and Hand-dived Scottish Scallop were Chef Julien’s signatures which are also featured in his 6-course lunch menu.Our favourite in fact is neither of his signature instead we found the North Highland Beef Tartare as our love for the first course. This result is largely contributed to our preferences. We aren’t beetroot fan. And I didn’t choose the scallop dish as I find the seafood flavour too pungent and overwhelming for my tastebud to tolerate.At the second course, 2 selections were available; the Rosemary Smoked Organic Egg and Seared Landes Foie Gras.Even though my choice between the 2 is the Seared Landes Foie Gras (which require $15 supplement), I would highly encourage diners to order at least one of the Rosemary Smoked Organic Egg to see the dramatic serving effect for an experience. This dish is a classic signature of Chef Julien where his regulars identified with. The egg is poached for 55 mins at 63.3 °C. When served, the smoked rosemary were hidden within the encase as such diners could witness the smoky effect and smell the scent of rosemary. This is a display of all sensory effects of a gastronomic dish. But if you are asthmatic, I would advise against ordering this dish or otherwise asked for the smoked rosemary to be excluded. As it did trigger my cough when this was right in front of me.For the third course, there are 3 dishes for selection; namely Crispy-Skinned Wild Snapper, Pay De La Loire “Guinea Fowl” and Kabocha Pumpkin Agnolotti. A pity, my diners weren’t gamed for both the pasta dish and the fowl. They wanted something safe. As such, I didn’t have a chance to savour it.The Crispy-Skinned Wild Snapper was pan-fried with the fish scales till extra crispy. And there is a sauce that complemented the fish perfectly. I wasn’t used to consuming the scales as it was a little too rough for my tongue. Though I do think this is a great idea as it added an additional texture to the dish to elevate dinning experience. An interestingly, Chef Julien has included Charred Kurobuta Pork belly beneath the fish.Pay De La Loire “Guinea Fowl” is my favourite dish comparing to the snapper. This selection is also part of the 6 course lunch menu. The Fowl has a texture of chicken and a slight quail and pigeon flavour. And I like the ‘Albufera’ sauce that was added a creaminess to the dish, while the asparagus added crunch. This dish require a $15 supplement.Finally, the last course, the dessert. 2 choices were provided by Odette in this 4-course menu. Diners could select either Choconuts or Tout Citrus.All the diners, including myself prefer the Choconuts. It a chocolate pastry of 66% Mexico chocolate, peanut & almond praline sandwiched between 2 thin crunch. And it is topped with Tanka bean ice cream. A a small touch of gold is placed at a edge. In case you are worry about the sweetness, it is very lightly sweetened and it isn’t an extremely rich chocolate dessert.I didn’t enjoy the Tout Citrus as there is an almond jelly that tasted exactly like the Chinese Almond Jelly which I always avoid. It is paired with some citrus fruit and blood orange sorbet with touches of Iranian saffron and corriander.After our dessert, we thought our meal was ended. When we were served the Petite fours, we were surprised. The quattro were the Lemon Meringue, Canales, mini Pistachio Raspberry Tart and Salted Caramel Toffee. Nevertheless it was a pleasant one. A sweet ending to finish the meal. The meal started with a quattro canapes and it ended with a petite four, I thought it was so apt.While enjoying a fine dinning, how could wine be missing from the table. I don’t drink, except for sipping to appreciate the taste. We got 2 glasses of white wine for the other 2 diners. A glass of Zadel Gruner Veltliner (Austrian wine) and Hubert Lamy Saint Aubin La Princee 2012 (French wine). Both were excellent quality.Although at $88 for 4 course at the Odette may seems to be an hefty sum for some, it is certainly worthwhile for once in a lifetime experience for the display of gastronomic sensory experience. It is both a delight to the palate and sights. And I must say that the service is attentive. Each dish were illustrated with good amount of description and details.With this first fabulous impression, I am intending to take my Mom to Odette for the 8-course. Hope it will be soon.More reviews at http://www.nahmj.com/ continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2016-04-23
254 views
They are one of the few restaurants that I know take the presentation so much care! Each dish is designed so well from the the way the dish is served, the presentation, the taste! Awesome! Attentive Service! My favorite dish is the Hokkaido Uni and Seared Foie Gras! We have tried the following:- Mushroom Tea- Hokkaido Uni- Hokkaido Saba- Hay-smoked Organic Egg- Duo of Asparagus- Seared Foie Gras- Line Caught Oleron Whiting- Pigeon Fabien Deneour En 2 Services- Williams Pear Comme Un MillefeuilleSee my full review with more pictures at http://www.eatdreamlove.com/odette/ continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)