About the book

From acclaimed chef Julien Royer, a celebration of heritage, seasonality, and terroir that reflects the spirit of Odette, his three-Michelin-starred restaurant at the National Gallery Singapore.

“This book invites us into the intimate and generous world of Odette, where each page conveys the magic that continues to inspire chefs worldwide.” – Jorge Vallejo, Chef and Owner of Quintonil

As the chef and owner of Odette – one of Asia’s most acclaimed restaurants and a perennial member of The World’s 50 Best Restaurants list – Julien Royer combines French technique with Southeast Asian terroir, creating a cuisine defined by elegance, clarity, and emotional depth. Named after his beloved grandmother, Odette attracts diners from all over the world with its refreshing approach to modern haute cuisine.

Odette: Terroir to Table, Heart to Plate is an intimate and elegant dedication to the people, places, and philosophies that have shaped Royer’s culinary journey. The book begins with a series of deeply personal essays that explore his childhood in rural France, the culinary influences that shaped him, and the values that guide his restaurant – from hospitality and mentorship to design and storytelling. Together, these stories provide insight into a creative process based on memories, emotions, and the pursuit of excellence.

The second part of the book features over 80 recipes, arranged to follow the rhythm of a meal at Odette – from playful appetizers, through vegetables, fish and seafood, meat and poultry, to desserts. Iconic dishes such as Mushroom Tea with Sabayon, Smoked Rosemary Organic Egg, Pigeon with Beetroot and Cherry, and Marukyo Uni are presented with stunning photographs and essays that reveal the inspiration behind each plate.

The book itself is an exceptional design object, with a striking cover and a color palette that reflects the restaurant’s distinctive aesthetic. The photographs not only showcase the finished dishes – they reveal the process, intention, and quiet choreography of the kitchen.

Visually impressive and narratively rich, Odette: Terroir to Table, Heart to Plate is an important record of one of the key restaurants of our time and a portrait of a chef at the peak of his career.

About the author

“The story of Odette deeply reflects its creator, Julien Royer, a man of exceptional human qualities who has transformed his roots into a calling defined by integrity and love. Inspired by the guidance of his grandmother Odette, he has created a place where consistency, flavor, and respect are the foundation of hospitality and life. This book introduces us to that intimate and generous world, where each page conveys the magic that continues to inspire chefs worldwide.” – Jorge Vallejo

“More than just a cookbook, Odette is a story filled with tenderness and pride. It is a hymn to emotion, memory, and scent; a celebration that reconnects us with the deep roots of culinary art. Through these pages, a cuisine that is vibrant, honest, and generous is revealed – a reflection of the one who creates it daily, with art, passion, and humility.” – Mauro Colagreco

“Cuisine, through all the senses it engages, has the power to charm, surprise, delight, and move. This is precisely the feeling evoked by Julien Royer's cuisine, which you will discover in these pages… If cooking is, in its essence, an act of sharing, friendship, and transmission of knowledge, then Julien embodies these values with elegance and humility, and I am proud to call him a friend.” – Anne-Sophie Pic

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