Julien Royer’s 55 mins cooked egg was a signature at his alma mater Jaan restaurant. So it’s no surprise that the chef has brought the dish to his new venture, Odette, at the newly opened National Gallery Singapore. This time though the egg, which is cooked for 55 minutes at 63 degrees, is smoked in pine leaves – sent from France by Julien’s father.
As with the original, the egg is cracked before you and poured over the rest of the ingredients in a cute nod to Singapore coffee shops. There are new innovations at Odette too – more of which to come.