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2016-05-27 578 瀏覽
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
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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.
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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.
Quattro Canapes
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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.
Mushroom Tea Sayabon
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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.
Bread Platter
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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.
North Highland Beef Tartare
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Our favourite in fact is neither of his signature instead we found the North Highland Beef Tartare as our love for the first course.
Heirloom Beetroot Variation
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This result is largely contributed to our preferences. We aren’t beetroot fan.
Hand-dived Scottish Scallop
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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.
Rosemary Smoked Organic Egg
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Rosemary Smoked Organic Egg
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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.
Seared Landes Foie Gras
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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.
Crispy-Skinned Wild Snapper
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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”
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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.
Choconuts
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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.
Tout Citrus
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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.
Petite fours
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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.
White Wine
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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/
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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味道
環境
服務
衛生
抵食
用餐日期
2016-05-25
用餐途徑
堂食
推介美食
Quattro Canapes
Mushroom Tea Sayabon
Bread Platter
North Highland Beef Tartare
Heirloom Beetroot Variation
Rosemary Smoked Organic Egg
Seared Landes Foie Gras
Pay De La Loire “Guinea Fowl”
Choconuts
Tout Citrus
Petite fours
White Wine