Odette: Terroir to Table, Heart to Plate
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Julien Royer's three-Michelin-starred Odette occupies the National Gallery in Singapore, and the cooking documented here is the work of a chef trained in French technique and operating in a city he describes as a nexus for ingredients from everywhere. The book is aimed squarely at culinary professionals, and the reward is in how Royer handles that intersection.
Sometimes the two traditions remain distinct even as he reworks them. The classic gougère is baked in a custom rod-shaped waffle iron that dramatically increases surface area and crispness.
Elsewhere the merge is the point. Oysters arrive with dashi jelly and curry nage. Rockfish is served with prawn broth and yuzu.
Like most serious restaurant cookbooks, this one is built from dishes composed of multiple separately prepared elements, and the photography records the finished plates in dramatic detail. The value for the working chef is in watching how Royer reinterprets French and Southeast Asian ingredients and traditions across a single menu.
Hardcover. Color photographs throughout.
Published on May 20, 2026
