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Odette
73,83 €
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“Odette: Terroir to Table, Heart to Plate” is an exclusive cookbook by Julien Royer, chef and owner of the three-Michelin-star restaurant Odette in Singapore, located in the National Gallery Singapore.
The book is a tribute to terroir, seasons, craftsmanship, and hospitality, offering insight into the philosophy behind one of Asia’s most acclaimed restaurants. Odette is consistently featured on The World’s 50 Best Restaurants list and is known for a modern gastronomic expression in which classic French techniques are combined with ingredients and inspiration from Southeast Asia.
The book opens with personal essays about Julien Royer’s upbringing in rural France, the culinary experiences that have shaped him, and the values behind the restaurant—including hospitality, design, storytelling, and the mentoring role in the kitchen.
The second part of the book contains more than 80 recipes divided according to the rhythm of the meal—from snacks and vegetables to fish, shellfish, meat, poultry, and desserts. Among the dishes are Mushroom Tea with Sabayon, Rosemary-Smoked Organic Egg, as well as Pigeon, Beetroot, Cherry, and Marukyo Uni.
The book is also conceived as a visual design object with extensive photography that shows the finished dishes, the processes behind them, and the atmosphere in the kitchen.
Features
Over 80 recipes from Odette
Essays and personal stories
Focus on terroir and seasons
Gastronomic coffee table cookbook
Large-format photographs
Published by Phaidon
Specifications
Format: Hardcover
Pages: 272
Dimensions: 290 × 214 mm
Language: English
About the authors
Julien Royer is chef and owner of Odette in Singapore as well as the restaurants Claudine in Singapore and Louise in Hong Kong. He is regarded as one of the world’s most influential chefs.
The book includes a foreword by Daniel Boulud and Dominique Crenn.
Daniel Boulud is behind the restaurant DANIEL in New York and has received, among others, James Beard Awards, the Légion d’honneur, and the Lifetime Achievement Award from The World’s 50 Best Restaurants.
Dominique Crenn is chef and owner of Atelier Crenn and in 2018 became the first female chef in the United States to receive three Michelin stars. She is known for her work with sustainability and gender equality in the restaurant industry.
“Odette: Terroir to Table, Heart to Plate” is an exclusive cookbook by Julien Royer, chef and owner of the three-Michelin-star restaurant Odette in Singapore, located in the National Gallery Singapore.
Dominique Crenn is chef and owner of Atelier Crenn and in 2018 became the first female chef in the United States to receive three Michelin stars. She is known for her work with sustainability and gender equality in the restaurant industry.
The book is a tribute to terroir, seasons, craftsmanship, and hospitality, offering insight into the philosophy behind one of Asia’s most acclaimed restaurants. Odette is consistently featured on The World’s 50 Best Restaurants list and is known for a modern gastronomic expression in which classic French techniques are combined with ingredients and inspiration from Southeast Asia.
The book opens with personal essays about Julien Royer’s upbringing in rural France, the culinary experiences that have shaped him, and the values behind the restaurant—including hospitality, design, storytelling, and the mentoring role in the kitchen.
The second part of the book contains more than 80 recipes divided according to the rhythm of the meal—from snacks and vegetables to fish, shellfish, meat, poultry, and desserts. Among the dishes are Mushroom Tea with Sabayon, Rosemary-Smoked Organic Egg, as well as Pigeon, Beetroot, Cherry, and Marukyo Uni.
The book is also conceived as a visual design object with extensive photography that shows the finished dishes, the processes behind them, and the atmosphere in the kitchen.
Features
Over 80 recipes from Odette
Essays and personal stories
Focus on terroir and seasons
Gastronomic coffee table cookbook
Large-format photographs
Published by Phaidon
Specifications
Format: Hardcover
Pages: 272
Dimensions: 290 × 214 mm
Language: English
About the authors
Julien Royer is chef and owner of Odette in Singapore as well as the restaurants Claudine in Singapore and Louise in Hong Kong. He is regarded as one of the world’s most influential chefs.
The book includes a foreword by Daniel Boulud and Dominique Crenn.
Daniel Boulud is behind the restaurant DANIEL in New York and has received, among others, James Beard Awards, the Légion d’honneur, and the Lifetime Achievement Award from The World’s 50 Best Restaurants.
SKU: 10106627
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