Marking a new chapter as it enters its second decade, three-Michelin-starred Odette reopens after a three-month facelift with a renewed focus. Chef-owner Julien Royer talks to Stephenie Gee about charting the next chapter of Singapore’s fine-dining institution
Julien royer didn’t have much growing up, but he always ate well. Born into a humble family of fourth generation farmers in Cantal, in the Auvergne region in central France, he spent an idyllic childhood gardening, climbing trees and playing in nature.
Surrounded by forests, rivers, hills and mountains, his family cultivated everything from pumpkins to strawberries as well as rearing poultry, and everything put on the table was made from scratch. Royer’s earliest memories of taste were not curated in supermarket aisles but breathed in along with the scent of tilled earth. He learned about ingredients by watching seeds sprout, water run and seasons change. Strongly influenced by his maternal grandmother, he came to understand that the best food should carry a memory, reflect the touch of human care and echo the effort that brought it to life.
“My grandmother, Odette, played a huge role in my passion for cooking. She was the first to pique my interest in cooking, and instilled in me a deep respect for nature and its seasonality. She showed me how the most remarkable dishes can come from the purest and most humble ingredients, and I became a chef to share what she taught me with the world,” he explains. “One of my favourite memories with her was making redcurrant jam. I remember the long, slow simmering, adding vanilla and juniper berries, and how it would make the whole house smell so amazing.”
After hospitality school, Royer made his first foray into the professional kitchen in Laguiole under the legendary Michel Bras, who reinforced his respect for the integrity and purity of each ingredient in every dish. From there, he moved to Durtol, a quaint commune in Auvergne, where he spent two years at renowned chef Bernard Andrieux’s namesake restaurant, sharpening his mastery of classic French fundamentals and laying the foundation for his cuisine. But it was as sous chef to Antonin Bonnet at the now-shuttered Michelinstarred The Greenhouse in London that he truly honed his creative spirit in the kitchen.
“That said, much of what I have learned comes from my family – from the countless hours spent in the kitchen with my mother and my grandmother, where my earliest understanding of food was shaped,” Royer continues. “Through my grandmother, I realised how joy and love can be demonstrated through food and how the most remarkable dishes can come from the simplest ingredients. To this day, this ethos continues to inspire me to bring authenticity to the table.”
In 2008, he landed in Singapore, first staging at Brasserie Les Saveurs (now the Astor Grill) in The St. Regis Singapore before taking on a post as head chef at the award-winning Jaan in Swissôtel The Stamford. He never imagined that he would end up staying in the city for as long as he did, and in the space of a decade, go on to helm one of Asia’s most celebrated restaurants. “Opening Odette was the start of a dream for all of us. I was fortunate to meet my business partner, Wee Teng Wen of The Lo & Behold Group. Back then, Singapore was still an up-and-coming dining destination and we saw an opportunity to bring something new to the table, harking to a new age in fine dining – pure, honest cooking paired with thoughtful hospitality,” he recalls.
Named in tribute to his influential grandmother, Odette reflects her belief in always ensuring that the fundamental pleasures of enjoying a meal are delivered in the most thoughtful, welcoming and hospitable manner. Opened in November 2015 in the historic National Gallery Singapore, the restaurant enjoyed a rise that was nothing short of meteoric, entering Singapore’s very first edition of the Michelin Guide in 2016 with two stars, then clinching the top distinction of three Michelin stars in 2019.
“Winning three Michelin stars and being named Asia’s Best Restaurant in 2019 and 2020 were incredible moments, but what reallystands out is the team behind it all,” Royer says. “On a personal note, one of my favourite memories is of my mum, Claudine, dining with us in 2016. Sharing what we created with her was very special. Over the years, we’ve built a culture that feels like family, and that’s what I’m most proud of. We’ve also had the chance to welcome amazing chefs from around the world and even bring Odette for overseas collaborations and residencies, which has been an honour.”
More than a decade after Odette opened – during which time Royer launched upscale French restaurants Louise in Hong Kong and Claudine in Singapore – he felt it was time for a recalibration. So, in August 2025, he closed Odette for a refresh, making use of the time to cook abroad with the team, test ideas and return in December witha clearer intent and renewed sense of purpose. “We’ve just hit 10 yearsat Odette, and this milestone felt like the right moment to start a new chapter,” he says. “We hope to inspire the next 10 years of fine dining by rethinking what we need to be to stay relevant and meaningful. I wanted the restaurant to keep evolving – to honour where we came from but also look ahead to what’s next. These changes reflect our belief that fine dining must continue to evolve with intention, staying soulful and connected while embracing the world’s changing tastes. It feels like a fresh chapter – still true to who we are, but ready for what’s next.”
This new season of Odette is about refining what matters most: respect for produce, provenance and the people who bring it to life. The menus are more focused, with fewer elements and more clarity, to meet the modern diner – discerning, informed and time-conscious. Dishes still remain French in structure but edited with subtle Asian influences that have, over the years, been seamlessly assimilated by Royer and his team.
“Living here for over 15 years has shaped me as a chef and as a person, teaching me to be more intuitive and thoughtful,” explains Royer. “Beyond the plate, Asian sensibilities have influenced how I lead and how I build culture within the team. The values of humility, respect and quiet excellence are deeply embedded in how we work as a team. Culinarily, Asia has taught me a new language for texture and flavour. I’ve discovered new citrus varieties like yuzu and calamansi, each bringing brightness, finesse and complexity to our dishes. The depth of spices and aromatics in Asia also continues to shape our flavour profiles. These influences now feel natural in our dishes.”
The Crab Contrast is one such example, showcasing two expressions of Norwegian king crab: one meticulously slow-cooked at 63°C to preserve its natural sweetness, and the other artfully folded in a petite chili-crab bun in a playful nod to Singapore’s culinary icon. Anchoring the dish is a tarragon-infused béarnaise and velvety Normandy brown crab remoulade, skilfully marrying French technique with innovative flair. Elsewhere, Hokkaido botan ebi is presented as a yuzu kosho–glazed spot prawn set over a delicate dashi jelly and crème fraîche, then finished with Kaviari caviar and lifted with yuzu and Granny Smith apple. On the side, bafun uni arrives atop brown-butter-brushed French toast. Certain classicsignatures also remain – refined and elevated – like the Kampot peppercrusted pigeon, prepared with peppercorns sourced from Cambodia’s Kampot Jewels that perfectly complement the gaminess of the bird with its rounded heat and sweetness; and Jeju abalone and foie gras duo,served in a yuzu-tinted pork broth inspired by bak kut teh.
“It’s produce-led storytelling – we let great ingredients shine on the plate, honour the artisans behind them and cook with intention,” explains Royer. “For us, we choose to work directly with independent farms and artisanal producers who are sustainability-driven and adopt responsible farming practices. Mutual respect and trust between us and our suppliers are also very important – I trust them to provide me with the very best seasonal or artisanal ingredients. They also trust me in return to serve these ingredients in their purest form. We count ourselves very lucky to be able to find boutique producers that share the same passion for quality produce, many of whom we have worked with over the years since opening.”
Alongside traditional wine pairings, Odette now offers a seasonally driven temperance menu developed by beverage specialist Haikel BinAbdullah, whose journey began in bartending and deepened through his exploration of seasonal fruits and vegetables, herbs and tea. Crafted with the same care and intent as its alcoholic counterparts, the nonalcoholic pairings are designed to enhance, not imitate, reflecting a growing desire for inclusive, thoughtful alternatives. Think thinly sliced beetroot roasted, cooled and blended with koji to create an amazake, then rested overnight, frozen and fine-strained for claritybefore being infused with thyme and pink peppercorn for two days, lending a savoury depth and bright, peppery counterpoint that never overpowers. Or, cold-brewed Li Shan oolong from sommelier Lesley Liu’s family farm in Taiwan enlivened with shiso, yuzu peel and Rausu kombu for light umami notes and roundness. “The aim is simple,” Royer says, “to excite the palate without alcohol.”
These evolutions are mirrored in the refreshed space, too, which feature new suspended paper sculptures by homegrown artist Dawn Ng at the entrance and updated interiors by designer Sacha Leong of Nice Projects. Gone are the soft pink palette and delicate motifs that once anchored the dining room and in their place, warm hues of pale beurre and tawny umber, set against intricate timber marquetry inspired by French art deco and thick mohair velvet upholstery. Cast mirrored glass panels add soft reflections and depth to the walls, while brass pendants by Michael Anastasiades illuminate each table with a warm, inviting glow. At the centre of the room now stands a new central wine station, its marble-topped surface acting as a striking focal point.
“We’re not starting over,” says Royer. “The new interiors build on familiar foundations, introducing a heightened level of craftsmanship and tactility to the space that mirrors the culinary refinement developed over the last decade, while highlighting the original 1930s architecture of the former Supreme Court. The ambiance is designed to feel warm, confident and intentional. It’s not just a backdrop – it shapes the entire experience, creating a setting where guests can disconnect from the everyday and feel cared for in every detail.”
Odette’s reopening is less about reinvention than refinement – an expression of confidence earned over 10 years, and a reminder that true luxury lies in intention, restraint and care. “We have always been holding on to the same definition of success: the consistency, craft and the memories we create for guests’ night after night. Our accolades are affirmations, but the real measure is how people feel when they leave,” Royer says. “The Odette experience remains genuine, pleasurable and refined, but now with even more warmth, confidence and intention. We want guests to feel like they’re reconnecting with an old friend, someone they’ve missed and are truly happy to see again. That sense of familiarity, comfort and joy is at the heart of what we do. From the refreshed interiors that balance openness with intimacy, to menus that feel lighter and more expressive, every detail is designed to make guests feel cared for. Because ultimately, dining at Odette is not just about what’s on the plate – it’s about creating moments that linger and memories that last.
