Odette
Add: 1 St Andrew’s Road #01-04 Singapore
Tel: +65 6385 0498
Website: www.odetterestaurant.com
Price: SGD 148-328++/set
Visited: Jun 2019
Without a doubt, Odette was the one restaurant that I most looked forward to on this trip to Singapore. Two Michelin stars and #1 in this year’s Asia’s 50 Best Restaurants? This combination is enough to pique my interest.
這次來新加坡有數不清的餐廳要試，其中最令我期待的是今年亞洲50最佳餐廳第一名 / 米其林二星的 Odette。
Auvergne-born French Chef Julien Royer was only 30 years old when he arrived in Singapore in 2011 to head up the kitchen at JAAN of Swisshotel Stamford. By 2015, he led the restaurant in landing at #11 on Asia’s 50 Best Restaurants, attracting a fair share of attention for his talent.
主廚 Julien Royer 來自法國，2011 年初到新加坡時才 30 歲，任職瑞士史丹福酒店 JAAN 餐廳主廚（這家餐廳稍後也會介紹）期間曾帶領團隊於 2015 年取得亞洲五十最佳餐廳 #11 的好成績，當時就備受矚目。
After leaving JAAN, Julien teamed up with Singaporean hospitality group The Lo & Behold to unveil Odette, a modern French concept named in tribute to his grandmother. Its location in the Singapore National Gallery is absolutely gorgeous – lofted ceiling, soft cream colors, and the ethereal mobile and paper collages strung throughout the space by Singapore artist Dawn Ng…it’s a dream.
Julien 離開 JAAN 後和新加坡知名的餐飲集團 The Lo & Behold 合作，以自己祖母的名字 “Odette” 為名，開了這家位於新加坡國家美術館內的優雅法式餐廳。高挑的天花板、奶油色的空間、還有由新加坡藝術家 Dawn Ng 創作的裝飾，像蝴蝶般從天花板懸掛而下，太美了。
A beautiful glass-enclosed kitchen.
透過大片玻璃，廚房一目瞭然。
The trio of amuse-bouche impressed. The “gougère” was especially memorable, a modern rendition of the traditional French savory cream puff, a fine contrast between the crispness of the pastry encasing and the rich creaminess of its filling.
開胃小點就令人驚艷，特別是最前方的 “gougère”，將法國傳統的咸乳酪泡芙做成了別致的形狀，入口時能同時嘗到外皮的酥脆以及內餡的濃鬱咸香。
Then came a mushroom tea with cèpe sabayon and cèpe brioche, whose alluring aroma preceded its arrival to our table.
蘑菇 “茶”、牛肝菌沙巴雍、牛肝菌奶油麵包，讓人完全沉浸在菌菇的迷人香氣之中。
Breads too delicious to be ignored, though we really ought to leave stomach room for the dishes to follow.
美味的麵包盤，雖然知道應該留胃給後面要上的料理，卻忍不住一口接一口。
Uni two ways: first – Marukyo uni with spot prawn tartare, mussel cloud, royal schrenckii caviar, each spoonful was a burst of umami; then – uni loaded on squid ink toast, dotted with some shiso flower and finger lime for freshness.
海膽兩吃：首先是和生牡丹蝦、青口貝泡沫、以及皇家鱘魚子醬搭配，鮮味爆表的一個組合。 再來是將海膽豪邁地堆疊在墨魚汁吐司上，上面撒了點紫蘇花和手指檸檬增加清爽感。
Normandy brown crab, nashi pear, avocado, wasabi oil…a refreshing transition.
法國諾曼底黃道蟹、梨子、牛油果、山葵油，一個清爽的過渡。
Promenade a Singapour, a proud showcase of locally farmed & foraged greens.
沙拉，選用的全部都是新加坡當地種植的蔬菜。
Limousin veal sweetbread, black truffle, green asparagus, vin jaune. A highly anticipated dish that turned out disappointing – the generous shaving of truffle was more theatrical than aromatic, and the sweetbread was overcooked imho.
法國利穆贊小牛胸腺、黑鬆露、青蘆筍、黃酒醬汁。這道有點令人失望，雖然松露刨得豪邁，但香氣不足，小牛胸腺也過熟了。
Crispy scaled kinki, squid ‘a la plancha’, Iranian saffron, rutabaga. The kinki fish was no doubt a beautiful piece, but I was won over by the squid ‘a la plancha’ and its perfect texture.
脆皮喜知次魚、香煎墨魚、伊朗藏紅花、蕪菁。喜知次魚固然美味，不過這道的墨魚更令人驚艷，柔嫩中帶有嚼勁的口感太完美了。
Main course: kampot pepper crusted pigeon with cherry, marinated onions, and black onions. The pigeon was first roasted then smoked with pepper, and in one bite there were both the incredible crispness of the skin and the juicy tender interior.
主菜：貢布黑胡椒乳鴿。 胡椒乳鴿搭配櫻桃、腌漬洋蔥、黑蒜。肉質處理得恰如其分，鴿胸肉先烤再用花椒煙熏，一刀切下去肉質流出，搭配焦脆的表皮一起入口…
A message from the chef ;)
主廚還在鴿腿上綁了一封信，有點意思。
And a meticulous selection of cheese before desserts are served.
精心挑選的法國芝士，每一種都想品嚐！
Then, the pre-dessert featuring grapes from Japan blew me away. With an elegant look and an equally charming flavor, each bite bursting with the sweet and refreshing aroma of grapes, all the more surprising because this is not a fruit frequently used in French desserts.
這道以日本葡萄為主角的 pre-dessert 讓我贊不絕口，不僅造型清爽優雅，味道也迷人，每一口爆發出葡萄的香氣。
The main dessert was a strawberry cake that unfortunately did not leave much of an impression.
沒有留下深刻印象的草莓蛋糕。
Petits fours, each a delight.
餐後小點，樣樣精緻。
A experience, one that is to be replayed over and over again in the head long after the meal is over. Highly recommended for your next trip to Singapore.
在 Odette 的午餐體驗相當精緻美麗，是吃完後還讓人久久回味的一餐。非常推薦。
Odette
地址：1 St Andrew’s Road #01-04 Singapore
電話：+65 6385 0498
網站：www.odetterestaurant.com
價位：套餐 SGD 148-328++
造訪：2019年6月