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Guest Chef Trailer December

Gastkoch-Trailer December 2018
Julien Royer

December 2018 at Restaurant Ikarus: Julien Royer

The Odette Experience

According to Julien Royer, he owes everything that he is to his family, especially his grandmother, Odette. It was she who showed him that the most remarkable dishes could come from the purest ingredients and that adding that “little something” would create dishes to excite the palate and fill the heart.

Her influence continues to inspire the “Odette experience” at the restaurant which Royer named in tribute to her. This is where he demonstrates a lifelong respect for seasonality, terroir and artisanal produce which is embodied in his Modern French or “essential” cuisine. His signature delicate and cleverly restrained approach is all-pervading and at Odette he offers guests a unique opportunity to taste exceptional ingredients at their peak, obtained from some of the finest boutique producers from around the globe. Every ingredient has its place and purpose and is treated with the utmost care to highlight its purest flavors and underscore his cuisine.

Chef Julien’s first venture into the kitchen was under the legendary Michel Bras in Laguiole who instilled in him a respect for the integrity of each ingredient and a commitment to showcasing its brilliant flavors. Michael Bras believed that a chef’s success relies on the people he surrounds himself with and he assiduously mentored younger chefs, a philosophy Julien Royer continues today.

After Laguiole, Royer moved to Durtol in Auvergne, working for Mâitre Cuisinier de France Bernard Andrieux who reinforced his beliefs and helped him to hone his culinary skills. His career then took him from the French West Indies to Polynesia and then London, where he was sous chef to Antonin Bonnet at Michelin-starred restaurant, The Greenhouse. In 2008, he moved to Singapore where he lives with his wife, Agnes.
 

Chef Royer, in collaboration with The Lo & Behold Group, opened 2-Michelin-starred Odette at the iconic National Gallery Singapore in November 2015. It has been lauded by critics and guests alike, making its debut in 9th place on Asia’s 50 Best Restaurant 2017 List, the highest new entry in the list’s history. His aim is to make Odette an honest and welcoming experience for everyone. He sees it as a celebration of people: those who grow the produce, those who cook and serve it, and those who entrust him and his staff with the honor of serving them. Signature dishes include hokkaido uni, rosemary smoked organic egg, lemon tart and foie gras “Comme Un Pho”.

Odette’s interior reflects chef Julien’s approach to keeping the integrity of ingredients with a soft color palette and comfortably elegant décor while respecting the historic and iconic National Gallery location. Led by Singaporean artist, Dawn Ng, the artwork featured throughout the restaurant explores the visual beauty of raw ingredients from chef Julien’s kitchen, re-imagined into a surreal universe of shapes and forms that float, settle, drift and pirouette. The glass-enclosed kitchen enables diners to see the chefs at work and reflects the openness and honesty which is central to the Odette dining experience.

Guest chef Julien Royer echoes his grandmother in ensuring that the fundamental pleasures of enjoying a meal are delivered in the most thoughtful, welcoming and hospitable manner and he is delighted to bring his Modern French cuisine, featuring the best fresh and seasonal produce available combined with the “Odette experience”, to Restaurant Ikarus in Hangar-7 in December 2018.

Guest Chef Menu Julien Royer

Snacks

“Singapore bite”
Pommes Gaufrette | char | ponzu | smoked trout
Rye tartelette | Saint Nectaire | truffle
Mushroom tea | cep sabayon | brioche

Menu Julien Royer

Crab
nashi pear | celery | wasabi oil
***
XL scallop
white balsamic vinegar | dill | Bliný
***
Heirloom beetroot
stracciatella | honey | pomegranate
***
Rosemary smoked egg
smoked potato | Chorizo Iberico | brown butter
***
Foie gras comme un pho
Jade tiger abalone | BBQ eel | yuzu
***
Turbot “Esprit Thai”
lettuce heart | mussels | kaffir lime
***
Pigeon
Kampot pepper | topinambur | black garlic
***
Exotic
coconut tapioca | mango | passionfruit
***
Lemon tarte
breton short pastry | basil | shiso

€ 195,00

* Wine Pairings € 149
Please be advised that the menu can only be ordered per table

Ikarus Menu

Amuse Bouche

Menu

Lake trout
BBQ Jerusalem artichoke | tangerine | macadamia
***
King prawn
Anchovies | bell pepper | caper leaves
***
“Cappuccino“
Dombes duck | artichoke | palm hearts
***
Imperial caviar
Beef marrow | potatoes
***
Chestnut
Parsley | Alba truffle
***
Zander
Brussels sprouts | apple
***
“Côte de Boeuf” for two persons
Red cabbage | “Glühwein” | greaves
***
Sweet potato
Muscovado sugar | coffee
***
Cream cheese
Quince | goji berries
 

€ 190.00

* Wine Pairings € 149,-
Please be advised that the menu can only be ordered per table

Vegetarian Menu

Snacks

“Singapore bite”
Pommes Gaufrette | fennel | ponzu | smoked cream
Rye tartelette | Saint Nectaire | truffle
Mushroom tea | cep sabayon | brioche

Vegetarian Menu

Palm heart
nashi pear | celery | wasabi oil
***
Eggplant
white balsamic vinegar | dill | bliný
***
Beetroot
stracciatella | honey | pomegranate
***
Rosemary smoked egg
smoked potato | pimientos | brown butter
***
Maroni
parsley | Alba truffle
***
Pumpkin “Esprit Thai”
lettuce heart | leek | kaffir lime
***
Crispy polenta
jerusalem artichoke | black truffle | foam of pea
***
Exotic
coconut tapioca | mango | passionfruit
***
Lemon tarte
breton short pastry | basil | shiso

€ 145.00

Please be advised that the menu can only be ordered per table

Lunch Menu

Amuse Bouche

Menu

Lake trout
BBQ Jerusalem artichoke | tangerine | macadamia
***
“Cappuccino“
Dombes duck | artichoke | palm hearts
***
Zander
Brussels sprouts | apple
***
Saddle of veal
Red cabbage | “Glühwein” | greaves
***
Cream cheese
Quince | goji berries
 

€ 58.00

Optional
3 course menu with dessert Euro 58
4 course menu with dessert Euro 78
5 course menu with dessert Euro 98
(Menu changes reserved)

ServusTV: Culinary Heights at Ikarus bei

Each month at Salzburg’s two Michelin-starred Restaurant Ikarus, a different top international chef creates the menu. For this globally unique concept, Hangar-7 executive chef Martin Klein visits the cream of the crop, takes a look behind the scenes of haute cuisine, and is let in on some exciting culinary secrets. “Culinary Heights at Ikarus” offers a unique glimpse into the world of high-end cuisine and provides an interesting portrait of each guest chef, their culinary philosophy, and the food culture of their country.

Sun 09.12.22:15Culinary Heights at Ikarus - Julien Royer

Odette

Singapore, Republic of Singapore

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Julien Royer

Guest Chef December 2018

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