Most chefs might retreat into their kitchens or take a well-earned break when the doors of their restaurant temporarily close for a spatial refresh. Not Julien Royer. The French-born, Singapore-based chef-owner of Odette and Claudine Restaurants, two of Asia’s most celebrated fine dining institutions, has chosen to embark on a cross-continental culinary adventure instead. The Odette Odyssey is a four-stop European tour in which Royer joins forces with some of the most distinctive chefs in Copenhagen, Munich, the Algarve region of Portugal, and Barcelona. Each stop promises a meeting of minds, palates, and philosophies—an exploration of what happens when French precision, Asian nuance, and deeply personal storytelling enter new territories.
Royer steps into each kitchen not as a guest but as a fellow craftsman eager to learn, share, and co-create, whether it’s Eric Vildgaard’s crystalline Nordic-French purity, Tohru Nakamura’s Japanese-Bavarian interplay, Hans Neuner’s Portuguese historicity, or Paolo Casagrande’s Basque-Mediterranean finesse. Throughout, he brings the essence of Odette: respect for terroir, time, and the quiet beauty of humble ingredients elevated with care.
In Royer’s words this tour it’s about “continuing to evolve and learn.” For the fortunate few who secure a seat, the Odette Odyssey offers a glimpse into Royer’s culinary world; a bridge between cultures, and an edible dialogue in five chapters. 
We had the opportunity to speak with Julien Royer about his career, his creative philosophy, and the journey ahead. What follows is a conversation with one of the most respected voices in modern French gastronomy.
Your childhood in Cantal, amidst fields and family orchards, deeply marked your relationship with cooking. What sensory memories of that time are still present in your daily work?
A legacy of love and care—that’s what we try to recreate in every service at the restaurant. One of my fondest memories from my childhood is the scent of my grandmother’s jam and the lovely pastries she used to make. She made me realise how joy and love can be demonstrated through food and showed me how the most remarkable dishes can come from the simplest ingredients—and that was exactly what I set out to do.
You worked with Michel Bras in Laguiole, an emblematic founding figure in French cuisine. What lessons have you learned from that period that have stayed with you to this day?
I was 18, a young stagiaire working with Michel Bras. The experience blew my socks off. I didn’t know in those days that food could be so beautiful, powerful and meaningful.
After France, your career took you to the Caribbean, London and finally Singapore. How has this diverse geography influenced your vision of French cuisine?
These experiences reminded me how classic French cuisine provides an exceptional foundation—but they also taught me that to keep it relevant, it must resonate with who you are cooking for. Being in the Caribbean, London, and now Singapore opened my eyes to new flavors, local produce, and different cultures that continue to inspire how I express modern French cuisine– French in DNA but always infused with a sense of place.
Odette is renowned for her aesthetic sensibility and balance between technique and emotion. How do you define your culinary style today?
Our cuisine remains French in DNA but over the years, my approach has evolved considerably to infuse the zest of Asia through technique, produce, ingredients, aesthetics and taste.
You have built long-lasting relationships with small producers all over the world, can you tell us how you choose your suppliers and how important that human connection is?
Human connection is at the heart of it all. Choosing our suppliers is an ongoing, continuous process—built on trust, shared values, and mutual respect. Whether it’s artisans, farmers, or fishermen, their work forms the backbone of everything that leaves the kitchen. Without their passion and dedication, none of what we do in the kitchen would be possible.
In addition to Odette, you lead Claudine in Singapore and Louise in Hong Kong – how do you maintain a consistent identity in different concepts and contexts?
The three restaurants each have their own unique concept, but they are all united by a common thread of genuine hospitality and sense of place. They’re also located in exceptional locations—we feel incredibly fortunate to be able to work in such inspiring settings.
You served as a mentor at the San Pellegrino Young Chef Competition, what values would you like to pass on to the new generation of chefs?
Humility, integrity, curiosity and passion. Passion to learn, grow and constantly improve your craft is extremely important, this can take years but it is necessary to build a strong foundation. Integrity to stay true to your values, focusing on what truly matters, and doing what’s right even when no one is watching.
Always be curious to explore, learn, experiment and develop your own palate. Lastly, to ground yourself in humility, never lose sight of where you came from and continue to learn from everyone around you.
What has been the most decisive moment in your career, that turning point when you felt you had found your voice as a chef?
Travelling has always been a big part of my life and career – to be able to discover the world and seek inspiration for my creations is something I adore about this profession. Learning about different cultures and local ingredients has played a big role in shaping my style of cuisine.
How was the idea for Odette Odyssey born and what motivated you to embark on this European tour with your team?
While Odette goes through a spatial refresh, we want to continue evolving and learning—so we decided to collaborate with passionate individuals from different corners of the world to share the Odette experience. Kristian Brask Thomsen and his team at Bon Vivant have been instrumental in shaping this Odyssey, and I’m truly excited to embark on this journey with my team.
The first stop will be Jordnær in Copenhagen with Eric Vildgaard, what do you admire about his Nordic approach and what kind of gastronomic dialogue do you hope to establish with him?
Eric and Tina are two incredible individuals whom I deeply respect and admire. Despite taking care of a large family, they also run one of the best restaurants in the world with amazing dedication. I truly appreciate Eric’s passion for sourcing the finest ingredients and honoring each one to bring out its purest flavors. I had the privilege of inviting them to cook with us here in Singapore in 2022, and it turned out to be one of the most memorable and inspiring exchanges I’ve ever experienced. My team and I still cherish those moments together.
In Munich, you will be cooking with Tohru Nakamura, whose cuisine fuses Japanese and Bavarian influences. What creative affinities do you think you will share during this collaboration?
After living in Asia for over a decade, we’ve grown very familiar with Japan—its produce, its culture, and its unique sensibilities. I’m truly excited to discover Tohru’s cuisine and to see how we can seamlessly become part of the Tohru experience. What they’ve achieved in such a short time is nothing short of remarkable.
Ocean, in the Algarve, combines technique and narrative in a unique setting. What does this stop with Hans Neuner represent for you and how do you plan to connect with his culinary universe?
I met Hans a few years ago when we cooked together at an event in the Netherlands, and we immediately clicked—it was a fun and memorable trip. I’ve always admired his energy, passion, and great sense of humor. What he’s achieved with Ocean is truly impressive. Many say it’s only a matter of time before he earns his third Michelin star, and that his cuisine is something truly distinctive and special. I’m thrilled to be cooking alongside him and his team.
The tour culminates in Lasarte, Barcelona, at the home of Martín Berasategui and Paolo Casagrande. What does it mean to you to work with a team that represents both Basque tradition and Mediterranean elegance?
I’ve always been a huge fan of Martín Berasategui—he’s such a legend. Paolo is doing an exceptional job at Lasarte, creating an amazing bridge between two of Spain’s most iconic culinary regions. It’s a real privilege for us to be cooking in such an extraordinary city and restaurant. The opportunity is both exciting and incredibly special—I can’t wait!
Each of these chefs has a very personal approach to produce and emotion. What is the greatest challenge and richness of cooking in other people’s kitchens, with such different styles?
The biggest challenge is crafting a seamless narrative, where each cuisine complements the other with elegance—allowing both to shine even more brilliantly together.
Beyond the dinners, what would you like the European public to remember about Odette after this European expedition? Is there a message or emotion you want to convey?
I hope that everyone who joins us for these dinners leaves with a lasting impression—and perhaps put Singapore on their travel bucket list. More than just a meal, I want the experience to spark curiosity about the vibrant crossroads of Southeast Asia and the rich culture that inspires what we do at Odette.
Cool tour!
I haven’t heard about this chef before but he sure seems to be cooking with some superstars for this. Might be interested in the Munich events.