Odette Terroir to Table Heart to Plate

ISBN: 9781837291090
Publication date: 19/05/2026

Odette is chef Julien Royer s intimate and elegant tribute to the people, places, and philosophies that have shaped his culinary journey. As chef-owner of Odette in Singapore (named after his beloved grandmother and one of Asia s most lauded restaurants), Royer presents a cuisine defined by grace, clarity, and emotional resonance. His French technique is balanced with Asian accents and seasonality and he is known for his delicate, ingredientfocused cuisine and collaborative leadership.
Each of the more than 80 dishes featured reflects Royer s signature lightness of touch and visual elegance, blending technical mastery with imagination. While ambitious, these recipes are presented with warmth and elegance, offering inspiration to both seasoned professionals andskilled home cooks. In addition to more than 80 recipes, the books offers insight into Royer s creative practice, one that is grounded in memory, emotion, and the pursuit of excellence.
The book is a design object in its own right, making Odette an ideal gift for culinary aficionados and design-conscious collectors alike. An opening interlude creates space for reflection before the reader enters the heart of the book, echoing the quiet anticipation of diners before a meal. Photography captures more than finished plates it reveals process, intention, and the intimate choreography of the kitchen. Odette is ultimately a study in balance between past and present, softness and precision, emotion and control.
Biographical note

Julien Royer is the chef of Odette, the three-Michelin-starred restaurant in Singapore. It is consistently ranked on the World's 50 Best Restaurants list and received the Art of Hospitality and Chefs'Choice awards. Originally from Cantal, France, he is also the chef at Claudine in Singapore and Louise in Hong Kong. Royer is widely regarded as one of the most influential chefs in the world.
Daniel Boulud and Dominique Crenn are author contributors. Daniel Boulud is the French chef-restaurateur behind DANIEL, one of New York's most lauded restaurants. His awards include James Beard's Outstanding Chef and Outstanding Restaurateur, France's Legion d honneur, and a Lifetime Achievement from The World's 50 Best Restaurants. He leads restaurants across the US, as well as Toronto, Montreal, Singapore, Dubai, Riyadh, and the Bahamas.
Dominique Crenn is the chef-owner of the highly acclaimed Atelier Crenn. In November 2018, she became the first female chef in the United States to receive three Michelin stars. She is widely recognized for championing sustainability and equality in the restaurant industry. In 2016, she was named The World's Best Female Chef and, in 2021, received the Global Icon Award from The World's 50 Best Restaurants; she was also named to TIME's 100 Most Influential People in 2024.

Dimension: 299mm X 224mm
Author: ROYER, JUILEN