{"product_id":"odette-terroir-to-table-heart-to-plate-a-cookbook-9781837291090","title":"Odette: Terroir to Table, Heart to Plate [A Cookbook]","description":"\u003cp\u003e • Author(s): Julien Royer | Dominique Crenn\u003cbr\u003e • Publisher: Phaidon Press\u003cbr\u003e • Publisher Imprint: Phaidon Press\u003cbr\u003e • BISAC: Individual Chefs \u0026amp; Restaurants\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFrom acclaimed chef Julien Royer, a celebration of heritage, seasonality, and terroir reflecting the spirit of Odette, Royer's three-Michelin-starred restaurant at the National Gallery in Singapore\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e'This book invites us into Odette's intimate and generous universe, where every page conveys the magic that continues to inspire chefs around the world.' - Jorge Vallejo, chef and owner, Quintonil\u003c\/p\u003e\u003cp\u003eAs chef-owner of Odette - one of Asia's most lauded restaurants, and a fixture on the World's 50 Best Restaurants list - Julien Royer balances French technique with Southeast Asian terroir to create a cuisine defined by grace, clarity, and emotional resonance. Named after Royer's beloved grandmother, Odette attracts guests from around the globe with its refreshing perspective on modern fine dining.\u003c\/p\u003e\u003cp\u003e\u003ci\u003eOdette: Terroir to Table, Heart to Plate\u003c\/i\u003e is an intimate, elegant tribute to the people, places, and philosophies that have shaped Royer's culinary journey. The book opens with a series of deeply personal essays exploring Royer's upbringing in rural France, the culinary influences that shaped him, and the values that guide his restaurant - from hospitality and mentorship to design and storytelling. Together, these narratives offer insight into a creative practice grounded in memory, emotion, and the pursuit of excellence.\u003c\/p\u003e\u003cp\u003eThe second section of the book is devoted to over 80 recipes, arranged to reflect the rhythm of a meal at Odette - from playful starters to vegetables, fish and seafood, meat and poultry, and desserts. Iconic dishes such as Mushroom Tea with Sabayon, Rosemary-Smoked Organic Egg, Pigeon, Beetroot, Cherry, and Marukyo Uni appear here, accompanied by stunning images and essays sharing the inspiration behind each plate.\u003c\/p\u003e\u003cp\u003eThe book itself is an exceptional design object, with a striking cover and a palette that echoes the restaurant's distinctive aesthetic. Photography throughout captures more than finished plates - it reveals process, intention, and the quiet choreography of the kitchen.\u003c\/p\u003e\u003cp\u003eVisually compelling and narratively rich, \u003ci\u003eOdette: Terroir to Table, Heart to Plate\u003c\/i\u003e is an essential record of one of the defining restaurants of our time and a portrait of a chef at the height of his career.\u003c\/p\u003e","brand":"Phaidon Press","offers":[{"title":"Hardcover","offer_id":47773025271959,"sku":"9781837291090","price":4625.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/3471\/1191\/files\/9781837291090.webp?v=1777977235","url":"https:\/\/atlanticbooks.com\/products\/odette-terroir-to-table-heart-to-plate-a-cookbook-9781837291090","provider":"Atlantic Books","version":"1.0","type":"link"}