{"product_id":"shopworn-odette-terroir-to-table-heart-to-plate-julien-royer","title":"Shopworn: Odette: Terroir to Table, Heart to Plate (Julien Royer)","description":"\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cem\u003e\u003cstrong\u003eShopworn Copies are final sale and may display slight cosmetic damages such as dinged corners, torn dust jackets and dented spines.   \u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\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\/strong\u003e\u003c\/p\u003e\n\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\n\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\n\u003cp\u003e\u003cem\u003eOdette: Terroir to Table, Heart to Plate\u003c\/em\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\n\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\n\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\n\u003cp\u003eVisually compelling and narratively rich, \u003cem\u003eOdette: Terroir to Table, Heart to Plate\u003c\/em\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\n\u003cp\u003e2026\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eAvailable at Now Serving: A Cookbook \u0026amp; Culinary Shop in Los Angeles\u003c\/p\u003e","brand":"Phaidon","offers":[{"title":"Default Title","offer_id":68403010568496,"sku":"1601ODE4318","price":48.71,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/files\/Odette.jpg?v=1776630764","url":"https:\/\/nowservingla.com\/products\/shopworn-odette-terroir-to-table-heart-to-plate-julien-royer","provider":"Now Serving","version":"1.0","type":"link"}