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It's an emotional evening for Julien Royer in the 50 best restaurants in Asia 2019 in Macao. The restaurant of the French chef in Singapore, Odette, was crowned Asia's best restaurant, six years after the chef had won the One to Watch Award at the inaugural ceremony in Singapore. with a lot of style. He dedicated the victory to his grandmother, Odette who inspired his success. "She was great at making a pie: prune pie, apple pie, apricot pie, raspberry pie. She made the best pie. It's she who has fed us so well that kids and it's she who has shown me how much fun, emotion and love you can give people to through cooking, food and hospitality, "he said. "It's my homage to her and that's what we try to do on a daily basis."
In love with Singapore
After leaving Jaan in 2015 to open what he called his "dream restaurant", Royer has embarked on a journey of discovery. "It's been an incredible journey since we started this project," he said. "The idea of this restaurant was to provide excellent and refined cuisine, as well as a very authentic hospitality. I think the cuisine we prepare for the DNA of French cuisine, but she's really been touched by Singapore's geographical location .- We use a lot of vegetables, citrus and spices from the area.I try to explore the flavors of the island. 39 Southeast Asia and slowly infuse them into my kitchen as I wanted, with subtle touches that enhance the flavor, without breaking the DNA of the kitchen.
Odette becomes the first restaurant in Singapore to be named Asia's Best and Royer wanted to extend his tribute to the small island nation. the southern tip of the Malay Peninsula, a place he has called home for more than a decade. "I hope to bring some pride to Singapore," he said. "He really has a special place in my heart. As a gastronomic destination, it's fantastic. How does this island have so much to offer in terms of food, quality and diversity? And people are really hello about the food in Singapore, so I love it. It's a small space where there is not much to do. Food is the main activity of many Singaporeans.
A Zero Waste Activist
Related to the Sustainability Theme, Which Pbaded Through Asia & # 39; s 50 Best Restaurants 2019 and 50 BestTalks Royer admitted that his country of adoption had problems. "It's a very delicate subject. Being in Singapore, a country that officially imports 90% of the food consumed in the country, is important. But we are thinking more and more about people who are looking for a solution to reduce the impact on nature, to develop new production methods to reduce this level of importation. "
His own contribution to Odette involves an unethical approach to environmental issues." Trust me, that's hardcore, "he said." We're trying to To use each part of each product.One of our ingredients is a pigeon.This does not come from Singapore, it's by far.But to reduce its impact, we try to use every part of it. We try to have zero waste, and this is just one example, but the same goes for fish, spices, citrus fruits and vegetables. "
Royer's zero waste philosophy is perhaps difficult, but the appearance of Odette is sweet and inviting.Installed in the National Gallery of Singapore, the dining room was created by the local artist Dawn Ng whose soft hues and splashes of original works of art give the place an appearance and sensatio n unique. "We wanted to break the usual code of gastronomy, which is very masculine, with very dark colors," said Royer. "We wanted the space to be warm, engaging and feminine because I think the food we are preparing is rather feminine and I hope it is something a little lighter than what we expect from a clbadic French restaurant. "[19659007] Next stop: Hong Kong
Continuing on the female theme, Royer's next project will be a laid-back French restaurant in Hong Kong, called Louise . It remains to be seen if he will reach the heights of the restaurant inspired by his grandmother's kitchen. But for the moment, Royer will allow himself a little party, at least for a moment. "We are going to have champagne, and tomorrow we will be back in Singapore, in real life and in business," he said.
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