Ossiano set to welcome another culinary icon

Chef Julien Royer of Odette fame will join forces with chef Gregoire Berger this weekend.

Ossiano has been front and centre when it comes to exciting culinary collaborations in recent times – the Michelin-star seafood restaurant has already welcomed the likes of chef Natsuko Shoji from Japan and chef Alex Atala from Brazil. Now, continuing in this series of world-class culinary collaborations, chef Gregoire Berger will partner up with chef Julien Royer of Odette in Singapore for an extraordinary dining experience.

Taking place from 6pm to 10pm on 18 and 19 November, the event promises to immerse guests in a truly spectacular feast, guided by both Royer’s and Berger’s mutual respect for seasonality, terroir and artisanal produce. The duo’s menu will showcase some of the best produce from around the world, all treated with a delicate and astutely restrained touch. From Berger, guests can expect legine (toothfish) pithivier with seaweed and a black garlic sauce, as well as Tarbouriech oyster with artic char pearls and a seawater and geranium sorbet. Royer, meanwhile, will present dishes such as Kampot Pepper Crusted Pigeon with Confit Leg and Liver Dumpling, and Hokkaido Uni and Toast with Botan Ebi and Golden Kristal Caviar.

For the uninitiated, Odette boasts three Michelin stars and continuous inclusion on Asia’s 50 Best Restaurants list – twice at the top spot. The modern French restaurant is located at the iconic National Gallery Singapore. And Royer is not only its co-owner, but also one of the world’s most critically acclaimed chefs. Born into a family of fourth generation farmers in Cantal, France, he spent his childhood foraging and harvesting in his family’s backyards. It cultivated in him an appreciation for all that Mother Nature has to offer. To this day, those experiences continue to shape his philosophy and inspire him to bring authenticity to the table, underpinned by the principles of French cuisine though his years in Asia have infused his approach with a sense of place.

In addition to being the chef-owner of Odette, he is also a Chef-Patron of Claudine, a French neo-brasserie, as well as founder of one Michelin-starred Louise, a French bistronomy-style restaurant in Hong Kong. As a restaurateur, Royer has come to be recognised around the world for bringing a refreshing perspective on French dining and takes pride in grooming the next generation of talent, providing a platform for people to shine. The upcoming partnership between him and Berger – who has made waves on the global culinary stage with his cutting-edge dishes refined with traditional French techniques – will be the fifth in a series of exciting and debut collaborations between Ossiano and some of the world’s leading chefs. The menu is priced at AED 1,250 per person.

GO: Call 04 426 0772 for reservations or more information.