More Reviews at Odette (National Gallery Singapore)

More Reviews of good food at Odette (National Gallery Singapore)

4/5

The main dessert came in the form of a rich "COMME UN BUENO" with ice cream as well as crisp wafers made with Millot chocolat stacked atop fragrant Hazelnut paste, Caramel, and nuts. Decadent, the combination was classic and foolproof.

Part of the Terre & Mer Lunch Menu ($298/Pax)

Last of the course, the Douceurs were promptly served - think refreshing lollies, fresh fruits, bittersweet Tonka Bean Chocolate Tarts, and competent caramelized Vanilla and Rum Canelés.
Each were wonderfully distinct and well-executed!

Part of the Terre & Mer Lunch Menu ($298/Pax)

Desserts were a blast with the excellent herbaceous interlude of shiso granite, lemon verbena jelly, apples, sorrel sorbet, and matcha oolong espuma, embellished with apple sugar tuile and matcha powder. Slightly fruity, grassy and mildly sweet; a great palate cleanser!

Part of the Terre & Mer Lunch Menu ($298/Pax)

Right before dessert, it was the hearty Averyon Lamb. Plated with Heirloom carrots, carrot puree, and covered in Jus Tranché seasoned with mustard seed, the flavours of the meat were strong. A tinge too gamey for me, the cut was undeniably tender. However, the lamb loin studded with spices was milder in taste and incredibly flavourful. Their take on a French “Nasi Lemak”, the couscous was the best part with the hits of coconut which went superbly with the crunch from the nuts and sweetness of the raisins.

Part of the Terre & Mer Lunch Menu ($298/Pax)

Arriving with quite the fanfare, the Rosemary Smoked Organic Egg was a lovely savoury number though a whee salty due to the pieces of iberico chorizo. The smokiness and herbaceous quality of the rosemary were nicely infused into the airy Meunière sauce, organic egg, and smooth potato syphon combo; making it both moreish and decadent. (Very similar to the one offered at JAAN)

Part of the Terre & Mer Lunch Menu ($298/Pax)

My favourite course item, the BBQ Kinki ticked all the right boxes. Prepared over a binchotan grill, the stunning protein was succulent, buttery, and flaky fresh. With celtuce at the bottom, the coquillages (razor clams, prawn, mussels, and squid) were cooked excellently and were well-complemented by the sweet briny mussel-watercress broth.

Part of the Terre & Mer Lunch Menu ($298/Pax)

A delightful celebration at Odette; the Terre & Mer Lunch Menu ($298/Pax) had a great mix of flavours. Delicately presented, the dishes had a great play of textures. The elegant serveware also oozed finesse and the service was exceptional as well as friendly.

Starting strong with the Grignotages, my favourite snacks were definitely the cheesy two-bite Comte Goujere, fragrant Onion Tartelette, and the belly-warming Mushroom Tea. Boosting a robust and earthy flavour, the wild mushroom broth was really umami and aromatic. The frothy layer of Cep sabayon also matched perfectly with the toasty walnuts found at the bottom of the cup and the light pastry served on the side with finely shaved black truffle.

Followed closely behind was the sweet Normandy Brown Crab. The chilled dish coupled the fresh-tasting crustacean with a balanced avocado mousse, ebiko, cubed Nashi pear with a bright coriander sorbet, and delicate coriander jelly cap. Next, a bit of an acquired taste in my opinion since I am not a fan of the vegetable, the Heirloom Beetroot Variation still had the distinct grassy-vegetal aftertaste. However, the textural experience and varied flavours from the (meringue, candied, smoked, and sorbet) beets were relatively enjoyable when paired with the creamy Stracciatella 'artigiana’.

corsican mandarin orange, rum, tonka bean

(Part of the Indulgence Menu $378)

verjus sorbet, oolong foam, raspberry tuile

(Part of the Indulgence Menu $378)

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beetroot, black garlic, confit leg

(Part of the Indulgence Menu $378)

stuffed morel, swiss chard, vin jaune

(Part of the Indulgence Menu $378)

smoked potato syphon, chorizo iberico, meunière

(Part of the Indulgence Menu $378)

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kristal caviar, apple, finger lime

(Part of the Indulgence Menu $378)

butter with toasted buckwheat, extra virgin olive oil

(Part of the Indulgence Menu $378)

The amuse bouche at Odette was less of a tease and more like a warm hug. After nibbling on a trio of snacks to kick us off, gougère with comte cheese, a delicate smoked aubergine tartlette and house-cured sardine cradled in a crisp shell, two tea cups arrived halfway filled with cep sabayon. Then, our waiter, holding a tea press, poured the mushroom consommé tea into each cup until full. It had the perfect amount of salt, savoury bite, herbs and creaminess. A comforting and delicious way to start us off. Accompanying the mushroom tea were two small half pieces of fried brioche which came already buttered.

Arriving next was Marukyo Uni served two ways, with spot prawn tartare and Kristal caviar on a mussel cloud, and as a sandwich.

Royer's signature Kampot pepper pigeon. His pigeons are imported from Plouneour Menez, a small village in Brittany, France, and crusted with the very fragrant peppers from Kampot, Cambodia.
The grilled-then-smoked bird is first showcased in a handmade wooden box with a smoking chamber below. Then, served breast and leg, with custom notes attached! Great presentation, personal touches and one of my favorite dishes of the night!

Rosemary smoked organic egg with smoked potato syphon, chorizo iberico and meuniere. An egg carton filled with two eggs and freshly bound rosemary arrived steaming with smoke. We also each received a small glass bowl of foamy smoked potato soup topped with crispy chorizo and dried buckwheat. The slow cooked eggs from the egg carton were then poured into our soups. We were advised to lift the bowl to release the smoke collected below our bowls and to smell the smoky rosemary while enjoying our soup to engage all our senses.

Post-Circuit Breaker and Phase 1 Odette crackles with startling energy. From service to food, there‘s a palpable sense of eager exuberance. And that translated into what I will state for the record as the very best meal I have had at Odette to date.
As usual, nothing matters more to me than how the food tastes, and throughout that evening, flawlessness prevailed in every course at this Three MICHELIN Stars restaurant, which so happens to be sitting pretty at No. 1 on “Asia’s 50 Best” list this year and last. Chef Julien and his team certainly brought their A game and then some.
Dinner commenced with Grignotages which comprised of a modern, elegant gougère with comte cheese, a delicate smoked aubergine tartlette and house-cured sardine cradled in a crisp shell.
The Signature Mushroom Tea with Cep Sabayon blanketed by Manjimup truffles followed. I enjoyed the hit of deliciously-prepared earthy aromas very much.
When the breads appeared, I almost shed a tear of joy, and went at them like my life depended upon, alternating between the very special olive oil and whipped butter to enjoy them with.
Arriving next was Marukyo Uni to be partaken in two ways, with spot prawn tartare and Kristal caviar on a mussel cloud, and a dainty sandwich. I did as told - to start with the former, move on to the latter then return to finish the former. To say this course stunned would not be inaccurate.
Sous Chef Naka Xiong presented the cold Hokkaido scallop with horseradish, dill, and sago seaweed cracker, a dish that silenced our table with its exquisiteness.
It was then General Manager Steven’s turn to play “rainmaker” as he shaved a truckload of truffle over what I term a “Thicc French Onion Soup”, a delectable concoction of caramelly-sweet Cevenne onions, 40-months-aged Parmesan, Amontillado sherry and croutons.
The Limosin Veal Sweetbread (thymus or pancreas of a calf or lamb) which Chef Julien himself brought into our room, was a revelation. Simply roasted with garlic and thyme, and plated with vinjus sauce with a touch of sherry vinegar, it was easily the most delicious rendition I’ve eaten in a long, long time. Apportioned just right, the richness of the sweetbread was countered by a crunchy finish and the sauce. This is the kind of dish that can tip into “jelak” territory in a blink of an eye, so it has to be prepared with sensitivity. There’s no doubt Team Odette delivered.
Anyone who likes crustaceans would be blown away by the Langoustine and Foie Gras Ravioli. And the accompanying sauce, a lavish Laphroaig whisky-laced potion, left us gobsmacked.
I was particularly happy with the grilled Kinki fish plated with tempura zucchini flower and girolles mushrooms that was served next. Again, it was the fantastic sauce that floored me.
Before dinner began, during my chat with Chef Julien, I’d told him I wanted to replace the lamb course if there was one (yes, at that point, none of us knew what he had planned for our menu). But the good man convinced me to give it a try. So I did. Zero regrets. Although there was still a hint of gaminess, I hardly noticed because the perfectly cooked Axuria Lamb Saddle was shockingly smooth and flavourful. The Purple Artichoke, the Menton Lemon and the Jus “Tranché” contributed significantly to my overall enjoyment of the dish too.
When the cheese cart arrived, I couldn’t not indulge in a wedge of the Brie with Truffle and Walnuts, Comte and the sexy-stinky Aged Epoisses. They went well with the mini truffle-topped salad. You bet I was on cloud nine by this point.
The palate cleanser, a precise perfection starring muscat grapes was otherworldly good. So good, one portion wasn’t enough.
Not only were beautiful produce of white peaches from Fukuoka and raspberries used by Pastry Chef Louisa Lim in her dessert but the flavours and textures were artfully combined to the nth degree. I loved it.
Bringing our spectacular meal to a splendid end were petit fours of a lychee and raspberry Ice-lollipop, traditional Canele, sweet Japanese Melon, French Cherries and Chocolate Tart with shaved Tonka Bean.
Odette’s take-home gift, a lovely jam based on Chef Julien’s grandmother’s recipe, is always a welcome treat and a lovely way to extend memories of a meal there by a few days.
In case you are wondering, the total bill for each of us that night came to close to $550 per person inclusive of the two bottles of red wine recommended by Sommelier Vincent. Yes, it’s very expensive but I felt it’s worth every cent.

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