Chef Julien Royer in a chef's jacket, smiling.

Snack course: a quick Q&A with chef Julien Royer

10 Feb 2026

Journalist

What does the Odette chef always keep in the fridge at home and what’s the first place he takes friends in Singapore? We caught up with him for a chat

Chef Julien Royer, originally from a family of fourth-generation farmers in Cantal, France, has been in Singapore for over a decade. During this time, his flagship restaurant, Odette, named after his grandmother, has won almost every accolade, including three Michelin stars and Asia’s 50 Best Restaurants twice. In 2025, it celebrated its tenth anniversary. Royer is one of the leading figures in contemporary French cuisine internationally and, alongside Odette, operates the neo-brasserie Claudine, named after his mother, and founded the Michelin-starred Hong Kong bistro, Louise.

Hi Julien, what do you always have in the fridge at home?

Butter!

What’s your go-to comfort food dish that you like to make on a day off or after work?

Bread and cheese are my go-tos.

What’s the best restaurant you’ve been to lately?

Plénitude in Paris.

When friends are in town, where's the first place you take them?

Din Tai Fung for xiao long bao (soup dumplings).

For a first-time visitor to Singapore, what is the one dish you recommend they try in the city?

Bak kut teh (pork rib soup). When I first arrived in Singapore, one of the first local spots I visited was Founder Bak Kut Teh along Balestier Road. That experience inspired our Jeju Abalone and Foie Gras Duo, which is one of Odette’s classic dishes. We serve it with a savoury yuzu-infused pork broth, inspired by bak kut teh – layered with garlic, ginger and yuzu zest.

Last year, you celebrated 10 years of Odette. Where do you see Odette in another 10 years?

In the next decade, we want Odette to stay relevant and meaningful, not by chasing trends, but by refining what matters most. Ultimately, we want to make Odette a place where guests feel inspired, cared for and happy.

Is there a food trend that you’d happily see the back of?

A dining experience that feels overloaded with information, where storytelling takes precedence over the food. It distracts from what’s on the plate, and we’d much rather focus on the deliciousness of the food. At the end of the day, it’s about honest cooking and allowing the ingredients to shine.

Outside of France and Singapore, where is your favourite place to eat?

Japan. Its culinary history is fascinating, its produce is remarkable, and it carries a fanatical attention to detail. Whether it’s street food or fine dining, food in Japan is executed to the highest standards with a respectable level of discipline and focus.

What are one overrated and one underrated ingredient in your opinion?

Matsutake are overrated. There are many other amazing mushrooms which offer intense aroma and flavour that are more accessible and affordable. An underrated ingredient would be rice. I think it’s such a versatile, interesting and delicate product.

Thanks, Julien.

The chef

Julien Royer is an acclaimed French chef based in Singapore, whose three-Michelin-star restaurant Odette has twice topped the Asia’s 50 Best Restaurants list. One of the most prominent figures in contemporary French cuisine, Royer is also Chef-Patron of Claudine, a neo-brasserie in Singapore, and founder of one-Michelin-starred Louise, a bistronomy-style restaurant in Hong Kong.

FUN FACT: When he was young, Royer dreamt of becoming a rally driver.

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