JulienRoyer

Julien Royer grew up in Cantal, in a family of fourth-generation farmers, where the seasons decided what arrived at the table. His first teacher was his grandmother, Odette — a cook of great instinct and very little fuss.

He trained in France before moving to Asia, and it was Singapore, at the crossroads of the region, that reshaped his cooking. Native ingredients, rare citrus, unfamiliar spice and farms just minutes away opened a new vocabulary for a classically French kitchen.

Odette opened in 2015 inside the National Gallery Singapore. It remains, above all, a tribute — a room built around the belief that generosity is the point of cooking.