Whats on the Odette menu?
Since Odette was on the top of our list, naturally, we went all out and ordered the 8 course and wine pairing.
The presentation of each dish was as beautifully executed as the design of the restaurant. Every dish was stylish, yet you still felt Juliens’ soul in each serving. The flavors worked well with each other and the wine pairing was done to perfection, each pairing bringing out the flavors of each dish. Check out Two Days in Singapore for more on mouthwatering Odette.
Chef Julien Royer’s Eight Course Lunch:
Langoustine Tartare, Mussel cloud, Oscietra Caviar | Paired with: PITHON-PAILLE, Saviennieres, la Schistes 2009
Charred grenaille potato, Pickled Tosaka seaweed, Vichyssoise — BREGERON, Muscadet, Reserve 2011
Heirloom Beetroot Variation
Salt Baked Beetroot, Stracciatella ‘Artigiana’, Honeycomb | Paired with: AZCIENDA COS, Sicily, Frappato 2015
Rosemary Smoked Organic Egg
Smoked Potato Syphon, Chorizo Iberico, Buckwheat | Paired with: ROLET, Jura, Tradition 2011
Foie Gras ‘Comme Un Pho’
Japanese Abalone, Smoked Eel Dashi, Yuzu | Paired with: RADIKON, Friuli, Jakot 2009
ARCTIC TOOTHFISH ‘ESPRIT THAI’
Charred Baby Gem, Sakura Ebi, Lime Leaves | Paired with: BOTT-GEYL, Gewurtztraminer, Alsace 2008
Pigeon Fabien Deneour 3 Services
Corn Fricassee, Confit Leg, Liver Parfait | Paired with: TREVALLON, Bouches du Rhone 2005
Organic Lemon Curd, Sable breton, Basil | Paired with: HETSZOLO, Tokaji, 5 Puttonyos 2008