What are the opening hours?

Tuesday 12:00 - 13:15 18:30 - 20:15 Wednesday 12:00 - 13:15 18:30 - 20:15 Thursday 12:00 - 13:15 18:30 - 20:15 Friday 12:00 - 13:15 18:30 - 20:15 Saturday 12:00 - 13:15 18:30 - 20:15

Odette

Odette is a timeless fine dining destination helmed by Chef Julien Royer.
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Chef-owner Julien Royer’s respect for seasonality, terroir and artisanal produce will guide his cuisine at Odette. Using classic French techniques, Julien will expand on his produce-driven cuisine to showcase the best seasonal ingredients from around the world in their purest form and flavour.

23/04/2026

Our time with Chef David Toutain and his team last month was a celebration of terroir, produce, and a friendship that has grown over more than a decade.

In many ways, Chef Julien and David are both farmers at heart, shaped by the values passed down from their grandparents. Those memories found their way onto the plate, expressed through a lens of modern French cooking.

We’re truly grateful for this meaningful time together. For the chance to reconnect, to cook side by side again, and to simply let the ingredients be the star of our menu.

17/04/2026

Aged Duck “Voyage & Tradition” was developed over several months. The goal was simple: to achieve a beautifully crisp duck skin while keeping the meat cooked to a perfect rosé.

The duck is first brined, blanched, glazed with a mix of maltose and vinegar, aged for 14 days and finally, baked.

It is served with beetroot, cassis and a classic sauce diable prepared from duck bones. On the side, Niigata rice topped with gizzard confit and duck leg confit, both cooked in duck fat.

15/04/2026

We’re truly grateful to and for recognising us once again among the Tatler Best Restaurants, and for the Best-in-Class award for Best Service.

This award is a reminder of why we do what we do—to create a place where people can feel cared for, even in the smallest details.

To our team, our marchands de bonheur, thank you for the heart and sincerity you bring each day. It is your quiet dedication that shapes every experience.

And to our guests, thank you for allowing us to be part of your moments—each visit, each time spent with us, is something we treasure deeply.

We look forward to welcoming you again, and to many more moments together.

08/04/2026

Introducing the spaces of our home.

As you enter the restaurant, you are welcomed into La Salle à Manger—our main dining hall where everything comes together in full view of the kitchen.

Tucked away from the rhythm of the main room, Le Salon feels more intimate—a flexible space that can be shared among a few tables or reserved exclusively as a private dining room for your celebrations.

We hope this helps as you plan your visit. Reservations are available via the link in bio.

02/04/2026

The land is awakening from its slumber. Spring is here, and we’re so excited to discover nature’s first harvests, its delicate greens, and the fleeting beauty of the season.

Reservations available via link in bio.

26/03/2026

We’re ever so grateful to once again be recognised among Asia’s finest restaurants, and to represent Singapore in the region. To , Asia’s Best Sommelier 2026, we are so incredibly proud of you on this remarkable achievement.

No matter where we cook in the world, cooking in Asia is something we hold close to our hearts —the beautiful produce we discover from the region, the many cultures we learn from, and the people we meet who continue to inspire us every day, both in cuisine and in hospitality.

To our team, our cherished guests, and our community in Asia, your belief in us encourages us to be our best each day. From the bottom of our hearts, thank you for being part of this journey.

24/03/2026

It truly means so much to once again be recognised with the prestigious Three Diamonds Award in the 2026 Black Pearl Restaurant Guide.

This year, we are honoured to have our Kampot Pepper Crusted Pigeon receive the Annual Dish Award. It’s an award that celebrates dishes where innovation, technique, and quality ingredients come together at their finest.

The Black Pearl Restaurant Guide reflects a dining experience through a Chinese culinary lens, and we are deeply grateful that our cuisine and hospitality continue to be valued in the region as a “Must Eat Once-in-a-Lifetime” destination.

At the heart of everything we do is the hope of creating moments that stay with our guests. To our team, our guests, and our community—thank you for your unwavering support. 谢谢您!

23/03/2026

The first copies of Chef Julien’s debut monograph ‘Odette: Terroir to Table, Heart to Plate’ have arrived.

A limited number of signed copies will be available for purchase when you make a reservation or dine with us from 1 April 2026. This is an early release, available for collection only at Odette Restaurant.

Link in bio to reserve.

18/03/2026

Last month, we had the joy of hosting a very special collaboration with of . Together, we created a medley of dishes inspired by the incredible region we cook in.

Witnessing Chef Daniel’s creativity and precision firsthand was deeply inspiring, and it opened our eyes to a different interpretation of modern French cuisine.

Thank you for being part of this journey with us. To Chef Daniel and the Sézanne team, thank you from the bottom of our hearts for your generosity, your warmth, and this truly memorable experience.

Chef Daniel, we wish you every success and happiness in wherever your journey leads you next.

05/03/2026

The Jeju Abalone & Foie Gras Duo is one of our classics at Odette, a dish that reflects how our cooking has evolved over the years.

Its inspiration came from “bak k*t teh”, the humble yet deeply comforting pork bone soup Chef Julien encountered when he first moved to Singapore. That experience stayed with him.

We prepare a clear pork consommé, gently infused with garlic, ginger, and a touch of yuzu zest for a little brightness.

The dish is rooted in French technique, but it carries the flavours of the place Chef Julien now calls home.

23/02/2026

What could be mistaken for a glass of Bordeaux is, in fact, Beetroot—a non-alcoholic drink from our new temperance beverage programme. Best enjoyed with our main course, it requires the most intricate preparation.

The process begins with thinly-sliced beetroot, roasted, cooled and blended with koji to form an amazake. After resting overnight, it is frozen, fine-strained, then cooked with thyme and pink peppercorn before being left to infuse for one more day.

The result is a deep ruby pour with savoury notes, a soft, creamy texture, and a delicate bright, peppery lift.

11/02/2026

This March, we’re honoured to share the kitchen with our dear friend, Chef David Toutain of two-Michelin-starred and a Green Star, Restaurant David Toutain from Paris.

Chef David is celebrated for his bold, vegetable-forward cuisine and his deeply creative spirit. Having grown up in Normandy with his farmer grandparents, he carries a deep respect for terroir, produce, and the many hands that care for it — ethos we hold dear too.

This multi-course experience brings together two chefs who are farmers at heart, sharing dishes shaped by the values passed down from their grandparents and expressed through modern French cooking.

Seats are very limited—register your interest via [email protected].

Restaurant David Toutain x Odette
30 & 31 Mar 2026 | Dinner

Address

1 St. Andrew's Road #01-04 National Gallery Musuem
Singapore
178957

Opening Hours

Tuesday	12:00 - 13:15
	18:30 - 20:15
Wednesday	12:00 - 13:15
	18:30 - 20:15
Thursday	12:00 - 13:15
	18:30 - 20:15
Friday	12:00 - 13:15
	18:30 - 20:15
Saturday	12:00 - 13:15
	18:30 - 20:15

Website

http://www.odetterestaurant.com/

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A loving tribute, a timeless destination

Odette (2015) is award-winning Chef-Owner Julien Royer’s first restaurant, located at the iconic National Gallery Singapore. Working with the world’s best boutique producers, Odette serves Modern French cuisine that is guided by Royer’s lifelong respect for seasonality, terroir and artisanal produce sourced from boutique producers around the world. Odette is named in tribute to Royer’s grandmother who taught him how some of the most remarkable dishes can come from the purest ingredients, and believed in ensuring that the fundamental pleasures of enjoying a meal are delivered in the most thoughtful, welcoming and hospitable manner. This ethos has directed every aspect of the Odette experience, harking to a new age in fine dining.