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5 Minutes With Julien Royer

TAOP Staff / April 13, 2017

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After training in multiple Michelin starred kitchens and heading restaurant Jaan at Swissôtel The Stamford in Singapore, Julien Royer opened his very first restaurant Odette. Take a peak inside the restaurant that has everyone talking and spend five minutes with Royer as he divulges his guilty pleasures and what he keeps in his kitchen at home at all times.

In November 2015, chef Julien Royer and The Lo & Behold Group together opened Odette at the iconic National Gallery Singapore. Since it’s opening, Odette has received high acclaim from critics and guests alike and was awarded 2 Michelin stars within its first nine months and even debuted at #9 on the Asia’s 50 Best Restaurants 2017 list. Odette is named after Royer’s beloved grandmother, who taught him the importance of honoring pure ingredients and the fundamental pleasures of a meal.

Lo & Behold Group

Chef Julien Royer. © Lo & Behold Group

What is your earliest memory with food?
Watching my grandmother Odette cooking a red currant jam over the stove and listening to the ‘chapatis’ from the cooking process.

What does a typical meal at home consist of?
When I do cook, I cook! An example of a meal would be starting off with a cold seafood dish – maybe a nice tartar or a ceviche, followed by a roasted lamb leg on a bed of rates potatoes, punctuated with a big cheese board, and finished with something fresh and sweet – maybe a fruit salad.

Where are some restaurants you enjoy going to most?
In Singapore – Brasseire Gabroche, Luke’s, Angeleno or Naked Finn are among my favorites for different reasons. Back home in France – Les Deserteurs in Paris.

What do you always have in your kitchen at home?
Cheese, bread, and butter are my staples.

What are some of you favorite kitchen tools for home?
A good non-stick pan and a microplane.

Guilty pleasures?
Definitely cheese. Big time.

Lo & Behold Group

Heirloom beetroot variation by Julien Royer of Odette, Singapore. © Lo & Behold Group

Lo & Behold Group

Oyster “Jacques Cocollos” served in tempura with vadouvan aioli, sea grapes, tartare, dill, and ocean pearl by Julien Royer of Odette, Singapore. © Lo & Behold Group

Lo & Behold Group

Rosemary smoked organic egg with smoked potato syphon, chorizo iberico and buckwheat by Julien Royer of Odette, Singapore. © Lo & Behold Group

Lo & Behold Group

Lemon tart by Julien Royer of Odette, Singapore. © Lo & Behold Group

Lo & Behold Group

Trondheim bay scallops, Kyoto grapes, yuzukoshō and pickled radish by Julien Royer of Odette, Singapore. © Lo & Behold Group

 

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