After a lunch here, I realize that the name, Odette, not only identifies and represents the restaurant, it also encapsulates the essence of the food here. Adding that "little something" to create dishes is the philosophy of Odette, Chef Julien Royer's grandmother, and the creations here exhibit just that. In addition, every little ingredient used contributes to defining the taste of the food that is meticulously prepared. In fact, I am very impressed that the staffs here are absolutely precise and detailed in their introductions of the dishes. Even the customized tableware and cutleries, which I appreciate for the varied textures and shapes, tell little stories about this restaurant. Well, I leave it to the amazingly professional staffs there to fill you in on the details if you choose to dine at there. On here, I will instead talk about the highlights.
Three pieces of tantalizing-looking canapés are served first to give a sneak preview of what this restaurant is all about. The three vary in taste from the pillow-like savoury, crispy canapé filled with a burst of umami, the cute little tart featuring the earthy flavours of peas, to the cake-like creation that has a mild sweetness, completed with shaved cheese for that extra subtle punch. Things are looking up here.
Next up are the breads. Being picky about the quality of the breads, I say the breads here have me raving about them. Served warm, the texture and taste of these fresh breads are perfect: the paper thin stretched dough of the viennoiseries have a bit of crisp and are full of buttery goodness, the sour dough bread is unbelievably soft and fluffy. Paired with the rich butter or the lighter lard—both are peppered with extra seasonings, the multitude of flavours resulted is a joy to savour.
The clear wholesome broth of the Mushroom tea is packed with woody aroma and umami of mushrooms, which goes so well with the creamy ceps sabayon and accompanying brioche. I love mushrooms, and I love it when the essence of mushrooms is condensed into this pure form.
Appetizer of Hokkaido Scallop looks like it is painstakingly prepared with the thin, translucent slices of Nashi pear decked on top of slices of Kyoho grapes and tiny scallop cubes. The fresh scallop cubes, whose silky flesh has the subtle sweetness of the sea, allow the flavours of the pear slices and grapes to seep in between them, thus each mouthful of this dish is bursting with subtle flavours. Though my opinion is that the scallop cubes taste way better with the grapes due to iota of zest in the refreshing juices of the grapes, which complements the light saltiness of the scallop cubes. Nashi pear has that flowery fragrance and honey sweet taste, which are great when eaten on its own, but does not do much for the scallop.
As for the savoury scallop roe tartine, it tastes so sinfully good due to the intense briny flavour.
Heirloom Beetroot Variation is a sight to behold. In fact, this dish is so pretty that I am at loss on where to start eating from. Well, I decide to try the beetroot sorbet first since I am curious about its taste. It is earthy yet refreshing—a lovely combination, goes well with the other components of the dish. I also love the cheese mousse that gives an extra salty, nutty taste to the mildly sweet beetroot. Another love is the beetroot meringues perching on top of the dollops of cheese mousse. They are like solidified form of puffy clouds saturated with the goodness of beetroot, and when popped into the mouth, melt instantly into a myriad of subtle flavours that please the palates. A delightful dish all in all.
Rosemary Smoked Organic Egg, served with smoked pine leaves, is not only aesthetically impressive due to the presentation of the egg in an egg tray filled with dry ice, the taste can match its looks. The runny egg is of such smooth texture that it does not that sticky consistency that most cooked eggs have, and yet it is cooked to the precise point where the flavours of cooked egg are unlocked. And as I reach over to savour the spoonful of egg and equally smooth potato syphon, the smell of smoked pine leaves emitted from below the bowl invokes the feeling of dining in the woods, except this is in the comforts of a restaurant. I appreciate how this dish engages one's senses and imagination. Bits of savoury Iberico chorizo completes this dish by adding extra bite and intensity to the egg and potato.
Not all sea basses are the same, some are better than the others. Not to mention the fish dishes of several European restaurants do not score high in my opinion. So naturally, I do wonder if the sea bass here can meet my expectations. Brittany sea bass proves to be a fish of premium quality, coupled with excellent preparation skills, it is a fish very well-done because of the firm yet pliable flesh that showcases flavours of the sea with nary the fishy smell. The crunchy sakura ebi of strong umami flavour, with the sharp rostrum nicely trimmed off, is a great delight to munch on. Paired together with the fish, it is like enjoying the gems of the sea. I got to mention the amazingly smooth pumpkin puree whose earthy flavour gives a clean finish to the taste of the fish, and it tastes wonderful on its own also. And a shout out to that singular pickled onion petal—it introduces a dash of simulating kick to the dish. Despite my love for the ingredients of this main course, I got to admit that I am not wowed by the Thai inspired sauce. The sauce tastes great due to the chock full of spices, so I figure that most people will like it. In fact, I like Thai food also. However, given that I have Thai food almost every fortnightly, I am not that keen to try Thai inspired dishes in a French restaurant. This is more of a personal preference though.
Poulette, meaning the chicken, is firm yet succulent, and the unique woody aroma of truffle shaves and the slight sweetness of polenta cake make this even more delightful to tuck into. The fresh prawns are nice additions to give extra dimension to the taste. But to me, the real star of this main course is that green pepper stuffed with foie gras and mashed chicken. Creamy and meaty, it has so many flavours at work here. I sure do not mind having a second helping of this, notwithstanding the fact that I am pretty stuffed at this point in time.
Palate cleanser of cucumber, mint and basil surprises me, in a very good way, by not overloading on the sourness side. The cool cucumber refreshes the palate, the lime gives a tang of zest, the creaminess of the milk sorbet tones down the zesty flavours, and the basil adds a hint of exotic flavour. First time I try a palate cleanser that has so many flavours, with so much thought put into creating it. This is by far the best palate cleanser I ever have.
The mellow creamy lemon curd and the crispy yet easy to break sable of the dessert is bliss in culinary form. The beautiful foam on top is simulating in taste. I prefer the bottom part of the dessert over the dome, but both can go together in harmony to result in a multifaceted taste. I do like this dessert though I wish there is more of the lemon curd.
Petit fours are lovingly presented in a clay pot that can be separated into four layers. Most noteworthy one is the white chocolate lollipop that goes "poof" the moment I pop it into my mouth, and it becomes a cloud of flavours—think white chocolate and a dash of lime. A nice surprise, I must say.
Service here is perfect. Professional, prompt, non-intrusive and friendly, I cannot find any fault in this area. I also like the little extra miles they go, like pushing carts of champagnes and cheeses to patrons for our choosing, pouring the sauces over the dishes when served to our tables, to make this a special dining experience.
The interior is posh and soft on the eyes due to the panels of light coral colour. The layout is made in such a way that one will feel to be in a world of his or her own, sort of. Or maybe it is because I am seated at the table with semicircle sofa that gives a feeling of being enclosed, in a good way, of course. There are some tables facing the kitchen that is fully viewable through the automatic glass doors. If you want an action-packed meal, not literally, request for the table facing the kitchen.
I cannot say that I will come here often since one needs to make a reservation at least one month beforehand. But it is obvious from my post here that I love this place. In fact, this restaurant is now one of my favourites among favourites. For that special occasion in which my companion can definitely make it without last minute cancellation, then yes, this is the restaurant that comes to my mind.
My Thoughts: Sublime! The Best!
Nearest car park: National Gallery's car park
Nearest MRT: City Hall
1 Saint Andrew's Road
#01-04, National Gallery
Contact No: 6385 0498
