Familiarity and warmth—these are the emotions that linger when you leave Odette. The three-star Michelin restaurant temporarily closed for three months as it embarked on a facelift. It officially re-opened in December 2025, coinciding with its 10th anniversary.
“We were very young back then and full of dreams,’ reflects Julien Royer, the chef- owner of Odette. But there is no doubt the dream is still very much alive. According to Royer, the restaurant’s reopening comes with “an addition of talent that brings our vision to life, carrying forward the magic of our restaurant in this new chapter”.
As its doors open again, the refreshed menu sees Royer’s signature French fare accompanied by a lighter note—enriched by Asian influences the team has picked up over the last 10 years. “I think the cuisine is more impactful today than ever because we’re comfortable with the space and the maturity of the team, and we’re on an ongoing journey to master, perfect and refine.” With that, a new chapter at Odette beckons—one that is written together by Royer and his team as well as the guests who keep coming back for more.
Odette’s evolution is both distinctive and understated. From the moment you step in, an updated layout and refreshed interiors welcome you. A warm, inviting palette of sands, ochres and creams sets the tone. While the space feels new, the restaurant’s core remains unchanged—a true restaurant in every sense. The word ‘restaurant’ comes from the French restaurer, meaning to restore—not merely to satisfy the stomach, but to nourish the heart and soul. This philosophy is at the heart of Odette. Returning guests are greeted with the same warmth and intimacy that have become synonymous with the restaurant, as familiar and comforting as seeing an old friend. On its first night back, Odette welcomed a full house, largely filled with its loyal clientele. The moment resonated deeply with Royer. “Coming back to work felt like cooking for my family,” he reflects.
But, as anyone who has visited Odette before would know, it is not just the remarkable food that leaves a lasting impression. It is no coincidence that Odette is housed within National Gallery Singapore. Inspiration strikes the moment Royer walks into the building each morning. Beyond food, creative pursuits of art, design and the atmosphere elevate the diner’s experience. For Royer, a restaurant is not merely made from the menu, but also its walls and all it holds within.
“It’s how the colours around you can stir memories or evoke emotions that are uniquely personal,” Royer explains, revealing the carefully crafted ambience shaped by thoughtful design and attention to detail. This sense of curation—often overlooked—extends from the colour palette and music to the l’art de la table, or ‘art of the table’: the texture of the tablecloth, the glasses, the plates and every piece of cutlery meticulously arranged. These subtle choices and stylistic touches play a crucial role in shaping a memorable dining experience, distinguishing not just a good restaurant, but an exceptional one.
This is where interior design firm Nice Projects steps in. Known for a distinctive design language rooted in texture and materiality, the firm has long been a trusted creative collaborator. Together, the team shared a singular vision for every guest at Odette: to feel cocooned, enveloped in comfort as they move from one course to the next. Every textile choice is deliberate, from the banquette upholstery to the curtains that adorn the walls, each element carefully considered to enhance the overall experience.
As for the hanging artwork that adorns the entrance, that can only be attributed to renowned Singaporean artist Dawn Ng, who also boasts a long-term relationship with Odette. Her first installation for the restaurant was a decade back, in step with the restaurant’s initial opening. Her latest artwork is a mirror of Odette’s transition and progression, evoking the slow tempo of the changing of seasons, a delicate dance from one cycle to the next.
After all, as a French fine dining restaurant, the eyes are as significant as the palate, serving as windows to the soul. “Ultimately, you always eat first with your eyes,” Royer notes. Each plate served demands a moment of appreciation for the chef’s craftsmanship, contributing to a seamless continuity of work across the menu. Every dish is a symphony of integrity, aesthetic and high regard for the ingredients, partners and producers that play a part.
With the many moving parts of the well-oiled machine that is Odette, a shared vision remains constant—a lightness of being, a care for nourishing others and a fierce rigour for its craft. Here, Royer and collaborators Ng and Sacha Leong, co-founder of Nice Projects, renew the path they carved over a decade ago, breathing new life into a creative partnership that extends well beyond the kitchen.
How does the environment and setting of National Gallery Singapore inform the way you think about food and the dining experience?
Julien Royer: Here, we are surrounded by art. It has been a significant source of inspiration. We are lucky to be in an iconic landmark of Singapore and in an institution where the meaning of art is constantly evolving. I like to think there is a parallel between the gallery and our restaurant. National Gallery Singapore has a line-up of permanent exhibitions where notable artworks are on display. They also run non-permanent exhibitions in collaboration with world-famous artists and museums.
There is a perpetual balance between the perennial showcase that makes up the gallery and the featured ones that bring a new perspective. Odette runs in the same vein. We continue to refine our classics that people know us for, while exploring dishes with collaborative chefs who bring excitement and freshness.
What was your creative process like for this new installation?
Dawn Ng: I thought a lot about seasonality—of ingredients, flavours, methods of cooking, and, to be honest, seasons in life, especially Julien’s. If the first 10 years of Odette could be considered ‘spring’, then Julien is now in the ‘summer’ of his practice. I asked Julien to create a colour palette of his food for this new season and chapter, which he expressed with a beautiful array of sauces from his kitchen. That seasonal palette, along with the textures of ingredients he works with, form the basis for the hanging paper sculptures you see in the space.
What may guests look forward to with the restaurant’s refreshed space?
Sacha Leong: It was important for us that all guests had the same dining experience. While the layout has changed, we were cautious to keep the parts that worked, tweaking some elements to facilitate the service. Odette’s signature elegance and minimalist language remains, but it now feels more refined and mature. The new marquetry screens are deceptively simple, but they took an immense amount of effort and prototyping. From experimenting with scale and structure to the pattern intricacy and laser-cut techniques for the veneers, to matching the colour palette to texture and lighting. It was a labour of love for a huge team but it was worth it. This type of marquetry is not done often nowadays, but we wanted to reflect the level of artistry and craftsmanship of the chefs in the kitchen.
