Odette Reopens: Welcoming a New Season of Modern French Cuisine

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Travel, Blogs, Culinary, Nature & Wildlife, History & Art
11 Dec 2025
17 mins
Out of Town Blog
Melo Villareal

Author: Melo Villareal

Singapore — Odette joyfully reopens its doors, unveiling a captivating new season that pays tribute to its first decade while eagerly navigating towards the future. At its core, the essence of modern French cuisine remains, now articulated with a newfound lightness and profound depth infused with delicate Asian influences that have artfully shaped Chef-Owner Julien […]

Out of Town Blog

Odette Reopens: Welcoming a New Season of Modern French Cuisine

Singapore — Odette joyfully reopens its doors, unveiling a captivating new season that pays tribute to its first decade while eagerly navigating towards the future. At its core, the essence of modern French cuisine remains, now articulated with a newfound lightness and profound depth infused with delicate Asian influences that have artfully shaped Chef-Owner Julien Royer’s culinary journey over the years. In an era where global palates shift with astonishing speed, this evolution symbolizes a natural progression of the restaurant’s ethos—one that celebrates the simple and profound joy of sharing a meal, a cherished lesson lovingly imparted by his grandmother.

Through thoughtfully crafted menus that honor the integrity of provenance, and interiors that exude a warm and inviting ambiance, Odette embodies Chef Julien’s vision for the next chapter of fine dining: a steadfast commitment to an experience that feels more soulful and intentional, all while paying homage to the original purpose of a restaurant.

New Expressions, Timeless Favourites

The latest menu encapsulates a decade-long culinary journey, showcasing a refined signature style. While deeply rooted in classic French cuisine, the dishes are beautifully infused with the sophisticated flavors and artistry of Asia. This harmonious blend results in creations that are not only lighter but also intricately layered, reflecting an acute awareness of global culinary trends.

A highlight of Odette’s evolving repertoire is the exquisite Hokkaido Botan Ebi, featuring spot prawn glazed with yuzu-kosho. It elegantly rests atop a delicate bed of dashi jelly and luscious crème fraîche, adorned with luxurious Maison Kaviari caviar, and uplifted by bright notes of yuzu and tart Granny Smith apple. Complementing this is a decadent Bafun uni ‘pain perdu,’ brushed with a rich brown-butter ‘ponzu’ that imparts a gentle, yet indulgent, richness.

The dish Crab Contrast exemplifies the seamless merger of French structure and Asian sensibility. It showcases two impressive preparations of Norwegian king crab: one is meticulously slow-cooked at 63°C to preserve its natural sweetness, while the other is artfully presented in a petite chili-crab bun—a clever homage to Singapore’s culinary icon. Anchoring the dish is a tarragon-infused Béarnaise and a velvety Normandy brown crab remoulade, skillfully marrying French technique with innovative flair.

Pastry Chef Louisa Lim’s desserts elegantly embody a harmonious rhythm, with LOULOU Lemon serving as a vibrant tribute to citrus and a perfect conclusion to the Odette experience. This exquisite creation features a delicate meringue shell shaped like lemon rind that encases a refreshing medley of Amalfi lemon curd, silky basil sorbet, aromatic genmaicha crème fraîche, and a zesty Japanese citrus salad.

Complementing this vibrant offering, the Hazelnut Délice transforms the classic Mont Blanc into an extraordinary experience, showcasing the rich flavors of Piedmont hazelnuts. Layers of buttery chestnut sable, sumptuous hazelnut ice cream, and crisp buckwheat gavotte come together to create a delightful harmony of roasted, nutty complexity, while a hint of Corsican clementine gracefully elevates the dessert with its delicate citrus notes.

In addition to these inventive creations, a selection of beloved classic dishes will endure, including the Kampot Pepper Crusted Pigeon. This dish features peppercorns sourced from Kampot Jewels in Cambodia, celebrated for their intense spiciness and subtle sweetness, delivering an unforgettable flavor experience. Another cherished staple is the Jeju Abalone and Foie Gras Duo, elegantly presented in a fragrant yuzu-infused pork broth, inspired by Chef Julien’s first memorable meal at Founder Bak Kut Teh upon his arrival in Singapore.

A New Temperance Beverage Programme

Odette proudly unveils an enhanced beverage selection, showcasing an inspired temperance program meticulously crafted to harmonize with the changing seasons. Developed by Beverage Specialist Haikel Bin Abdullah, this innovative menu reflects the same level of care and intentional artistry as wine pairings, offering guests delightful, non-alcoholic options that elevate their dining experience. As Haikel passionately explains, “My mission is to thrill the palate with beverages that are as enjoyable as a glass of wine, if not more.”

One standout creation is the Oolong, designed to beautifully complement the Hokkaido Botan Ebi. In response to Chef Julien’s request for a light, elegant, sugar-free drink, Haikel has achieved a sophisticated balance of flavors. The base of this exquisite drink is cold-brewed Li Shan Oolong, sourced from sommelier Lesley’s family farm in Taiwan, providing a delicate foundation. Enhanced with hints of fragrant shiso and zesty yuzu peel, the drink achieves a harmonious flavor profile. A final infusion of Rauwolscine kombu imparts a subtle umami note, lending depth and roundness. The result is a refined opening pairing that not only echoes the dish’s freshness but also stands confidently as a delightful companion.

For the main course, Beetroot presents a culinary challenge that requires meticulous preparation and craftsmanship. The process begins with thinly sliced beetroot, which is gently roasted, cooled, and then blended with koji to create a rich amazake. This mixture is left to rest overnight, then frozen and finely strained to clarify. The resulting clarified beetroot amazake is simmered with aromatic thyme and vibrant pink peppercorn, allowed to infuse for two full days. The final product dazzles with a stunning ruby hue, blending savory notes from the beetroot and thyme into a creamy texture, while a bright, peppery finish adds a lively counterpoint that elevates the experience without overwhelming the palate.

An exquisite complement to the soul-warming Jeju Abalone & Foie Gras Duo, the Lapsang presents a remarkable interpretation of the renowned Chinese black tea. This captivating infusion transforms into a beautifully smoky kombucha, masterfully blended with zesty ginger that provides a delightful spicy kick. The addition of fragrant lemongrass further elevates this drink, imparting a refreshing herbaceous quality that perfectly balances the rich flavors, creating a truly immersive experience for the palate.

Design & Form

After a decade, Chef Julien Royer re-joins forces with his original collaborators—interior designer Sacha Leong and artist Dawn Ng—to reimagine Odette for a new chapter filled with promise and creativity.

The original Odette was characterized by its delicate pastel palette and an elegant sense of restraint that perfectly aligned with Chef Julien’s culinary philosophy, emphasizing the purity of ingredients while providing a gentle counterbalance to the stringent norms of fine dining. Today, that aesthetic has evolved into a rich palette of warm beurre tones and deep tawny umbers, beautifully contrasted against the textures of oyster and cherry timber. The refreshed interiors build on familiar foundations, introducing an elevated level of craftsmanship and tactile richness that reflect the culinary sophistication cultivated over the past decade, while honoring the original 1930s architecture of the former Supreme Court.

“We have chosen a more contemporary look for the new Odette,” explains Leong, co-founder of the London and Sydney-based design studio, Nice Projects.

The studio collaborated with skilled local artisans to create a stunning backdrop of intricately designed timber marquetry, reminiscent of French Art Deco techniques, that celebrates the building’s storied 90-year history. A carefully arranged grid of integrated lighting crowns the dining room, casting a soft, diffused glow that enhances the ambiance. Custom banquettes have been designed to soften the room’s geometric lines, providing thoughtfully arranged seating that beautifully balances openness with intimate coziness.

The materials in the newly designed space exude a heightened sense of tactility, featuring sumptuous chairs and banquettes upholstered in thick mohair velvet that invite a touch. Cast mirrored glass panels adorn the walls, creating an enchanting play of soft reflections and depth that captivates the eye. Elegant brass pendants designed by Michael Anastasiades gracefully illuminate each table, casting a warm, inviting glow. At the heart of the main dining area stands a stunning central wine station, its marble-topped surface acting as a striking focal point, seamlessly blending functionality with sophisticated design.

Welcoming guests at the entrance is “Winter, Spring, Summer or Fall” (2025), a mesmerizing new installation by the multidisciplinary artist Dawn Ng. This enchanting aerial display features an array of intricately crafted paper sculptures, each a testament to the artist’s skill and imagination. Drawing inspiration from Chef Julien’s seasonal palette, the installation showcases a vibrant spectrum of colors—delicate pastels of blooming petals, lush greens of vibrant leaves, rich tones of ripening fruit, and earthy shades of root vegetables.

As the viewer gazes upward, the installation captures the dynamic ebb and flow of nature’s cycles, reflecting how each season subtly transitions and how flavors evolve, deepening our connection to the world around us. “Winter, Spring, Summer or Fall” transcends mere decoration; it becomes a poignant meditation on the fleeting moments of existence and the delicate nuances of our sensory experiences, inviting contemplation and wonder in all who encounter it.

“This new season of Odette is about deepening what we’ve always believed in—respect for produce, provenance, and the people who bring it to life. Over the past decade, we’ve grown together as a team and as a family with our guests. Today, we’re not starting over; we’re building on those foundations to create an experience that feels more intimate, more thoughtful, and more connected than ever before,” says Chef Julien. “Above all, every choice is anchored by the restaurant’s core mission of creating meaningful human connections and making guests feel cared for.”

The restaurant features a 5-course “Terre & Mer” lunch menu priced at SGD 368++, and a 7-course “Epicure” menu priced at SGD 498++. Additionally, a 7-course vegetarian menu, “Nature & Découverte,” is offered at SGD398++.

We highly recommend making a reservation; you can do so here.