Chef Julien Royer of the Michelin Two-Starred Odette to Make an Appearance at Restaurant Petrus

Restaurant Petrus at Island Shangri-La, Hong Kong welcomes Chef Julien Royer, chef and co-owner of the Michelin two-starred Odette in Singapore, as he – together with Restaurant Petrus’ very own Chef de Cuisine Ricardo Chaneton – brings diners unforgettable fares on 15 and 16 December 2016.

The accomplished Chef Royer is an advocate of delivering dishes that preserve ingredients’ integrity and flavours, and which are furnished with a modern approach using masterful techniques, a philosophy that coincides with Chef Chaneton’s.  As a result, the duo has together created an eight-course dinner menu imbued with pizzazz and exquisite flavours using the freshest catch from the ocean. Glints of palpable love and passion for food are visible throughout the menu, which includes Calamari ramen-style; Abalone, veal tendons and sticky yuzu sauce and Crispy skinned Kinki fish with charred pork belly and miso caramel. (Please refer to Appendix I for the menu.)

“I’m excited to collaborate with Chef Chaneton and the team at Restaurant Petrus,” said Chef Royer.  “At Odette, we are all about essential cuisine that brings the best ingredients around the world, combined with honest cooking, and I endeavour to provide that exact experience to local diners in Hong Kong.”

Aside from garnering the two Michelin stars for Odette, one of only six restaurants in Singapore to achieve such recognition, Chef Royer is the only Singapore-based chef and one of the headlining personalities at the 2016 Ubud Food Festival in Bali, Indonesia.  He will also serve as a mentor and judge at the San Pellegrino Young Chef 2016 Competition held in Seoul, Korea.

Chef Royer first ventured into the kitchen under the guidance of legendary Michel Bras in Laguiole, which instilled in him a respect for the integrity and purity of each ingredient in every dish.  He then moved to Durtol, where he worked for Chef Bernard Andrieux, who helped reinforce this reverence.  His culinary career then took him to London, where he was sous chef to Antonin Bonnet at the Michelin-starred The Greenhouse in Mayfair, before his four-year tenure at JAAN at Swissôtel The Stamford, Singapore in 2011.

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