Dec 13, 2017
Listing of accolades received by Odette. Grandma drinking a cup of pig blood(!). “You can be the best chef in the world but alone you are nothing,” says Chef Julien. There is less and less artifice to his plates, “I remove things rather than adding things.” Sourcing in Singapore – 97% of food in Singapore is imported – but we are in the crossroads–fish from Japan, produce from Europe, seafood and meat from Australia – line caught, wild. Yabbies–look for a new Yabbie dish on Odette’s menu. “…an interesting mix between a nice crayfish and blue lobster, I’m very impressed by the quality.” Chef tries to follow European seasons. Upcoming menu reflects Autumn and Winter dishes–root vegetables, Langoustine, Brittany Pigeon. Coming up is the peak of white truffle season. We print our menu on a daily basis, based on prime ingredients. The distinction between “Artist” and “Artisan”. A chef’s typical day.