Description

From acclaimed chef Julien Royer, a celebration of heritage, seasonality, and terroir reflecting the spirit of Odette, Royer’s three-Michelin-starred restaurant at the National Gallery in Singapore

From acclaimed chef Julien Royer, a celebration of heritage, seasonality, and terroir reflecting the spirit of Odette, Royer’s three-Michelin-starred restaurant at the National Gallery in Singapore

‘This book invites us into Odette’s intimate and generous universe, where every page conveys the magic that continues to inspire chefs around the world.’ – Jorge Vallejo, chef and owner, Quintonil

As chef-owner of Odette – one of Asia’s most lauded restaurants, and a fixture on the World’s 50 Best Restaurants list – Julien Royer balances French technique with Southeast Asian terroir to create a cuisine defined by grace, clarity, and emotional resonance. Named after Royer’s beloved grandmother, Odette attracts guests from around the globe with its refreshing perspective on modern fine dining.

Odette: Terroir to Table, Heart to Plate is an intimate, elegant tribute to the people, places, and philosophies that have shaped Royer’s culinary journey. The book opens with a series of deeply personal essays exploring Royer’s upbringing in rural France, the culinary influences that shaped him, and the values that guide his restaurant – from hospitality and mentorship to design and storytelling. Together, these narratives offer insight into a creative practice grounded in memory, emotion, and the pursuit of excellence.

The second section of the book is devoted to over 80 recipes, arranged to reflect the rhythm of a meal at Odette – from playful starters to vegetables, fish and seafood, meat and poultry, and desserts. Iconic dishes such as Mushroom Tea with Sabayon, Rosemary-Smoked Organic Egg, Pigeon, Beetroot, Cherry, and Marukyo Uni appear here, accompanied by stunning images and essays sharing the inspiration behind each plate.

The book itself is an exceptional design object, with a striking cover and a palette that echoes the restaurant’s distinctive aesthetic. Photography throughout captures more than finished plates – it reveals process, intention, and the quiet choreography of the kitchen.

Visually compelling and narratively rich, Odette: Terroir to Table, Heart to Plate is an essential record of one of the defining restaurants of our time and a portrait of a chef at the height of his career.

Langue

en

Version

Couverture rigide

Date de sortie initiale

21 mai 2026

Nombre de pages

272

Illustrations

Non

Personnes impliquées

Auteur principal

Julien Royer

Deuxième auteur

Daniel Boulud

Editeur principal

Phaidon Press

Deuxième édition

Phaidon Verlag Gmbh

Informations sur le fabricant

Nom du fabricant

Phaidon SARL

Adresse du fabricant

55, Rue Traversière – 75012 – Paris – FR

Adresse électronique du fabricant

gpsr@phaidon.com

Informations sur le fabricant

Les informations du fabricant ne sont actuellement pas disponibles

Autres spécifications

Hauteur de l’emballage

29 mm

Hauteur du produit

29 mm

Largeur d’emballage

223 mm

Largeur du produit

223 mm

Livre d‘étude

Non

Longueur d’emballage

299 mm

Longueur du produit

299 mm

Poids de l’emballage

1347 g

Édition

1

EAN

EAN

9781837291090

Sécurité des produits

Opérateur économique responsable dans l’UE

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Catégories

Livres de cuisine

Art et Photographie

Photographie

Chefs connus

Livres

Livre, ebook ou livre audio ?

Livre

Disponibilité

Disponible à l’adresse suivante

Langue

Anglais

Type de livre

Hardcover