KH News Desk (editorial1@imaws.org)
This October, Oberoi Hotels & Resorts in Bengaluru and Mumbai are hosting multi-award-winning Chef Julien Royer of Odette, the celebrated 3-Michelin-starred modern French restaurant based in Singapore. For four exclusive evenings, Chef Royer and his team will showcase their signature creations, offering Indian gourmands a taste of their renowned dining experience at Wabi Sabi (Bengaluru) and Vetro (Mumbai).
The Philosophy of Odette
Odette, named after Chef Royer’s grandmother, embodies a philosophy of thoughtful, hospitable dining. The cuisine reflects Chef Royer’s profound respect for seasonality, terroir (the environment), and artisanal produce. Born to fourth-generation farmers in France, Royer honed his craft training under culinary legends like Michel Bras and currently serves on the Board of Les Grandes Tables du Monde. The restaurant’s signature style is modern French, shaped by a strong sense of place and a commitment to storytelling through ingredients.
Chef Royer expressed his enthusiasm for the collaboration: “I’m truly excited to cook at Oberoi Hotels in Bengaluru and Mumbai. South Asia’s spices and ingredients continually inspire me, and I look forward to sharing Odette’s perspective on Modern French cuisine shaped by a strong sense of place.”
A Commitment to Culinary Excellence
This exclusive collaboration highlights Oberoi Hotels & Resorts’ commitment to delivering exceptional, high-quality culinary experiences. Satbir Bakshi, Corporate Chef, Oberoi Hotels & Resorts, commented on the residency: “It is a privilege to welcome Chef Julien Royer and his team. His award-winning cuisine, rooted in seasonality and storytelling, perfectly complements our commitment to exceptional culinary experiences.”
The exclusive Odette menu for these evenings features sophisticated, seasonally driven dishes, including:
- Mangrove Crab with horseradish, nashi pear, and Kristal caviar
- Langoustine comme un dumpling with shiso, katsuobushi, and vin jaune
- Arctic Toothfish with Yari Ika, basil, and prawn consommé
- Avocado gourmandise with vadouvan, finger lime, and coriander
- Cevenne Onion Millefeuille with nori, beurre noisette, and vin jaune
- Kyoto Miso Endive with yuzu, nasturtium, and sake butter
- Grain de Café with mascarpone, pecan praline, and sobacha
The residency is split between two of Oberoi’s premier dining venues:
Wabi Sabi, The Oberoi, Bengaluru
The Bengaluru chapter of the collaboration takes place at Wabi Sabi on 18th and 19th October 2025, starting at 7:00 pm. Wabi Sabi is inspired by the Japanese aesthetic philosophy that celebrates imperfection and impermanence. The restaurant boasts serene interiors overlooking a waterfall and lily pond, with sophisticated design elements like Kintsugi-inspired ceramics and 24-carat gold leaf accents. Guests will be treated to a five-course meal paired with bespoke curated beverages.
Mayan Dhawan, General Manager of The Oberoi, Bengaluru, noted the city’s relevance: “Bengaluru is a growing hub for conscious dining. Having Chef Julien showcase creations rooted in seasonality and ethical sourcing transforms an ordinary weekend into a truly remarkable experience.”
Vetro, The Oberoi, Mumbai
In Mumbai, the residency will be hosted at Vetro. Named after the Italian word for “glass,” Vetro features an elegant, modern Italian aesthetic complemented by a traditional wine cellar design. The restaurant offers expansive city views and houses the Enoteca wine library, which showcases an extensive collection of old and new world labels. The event at Vetro is expected to deliver equally unforgettable evenings for Mumbai’s esteemed guests.
Amit Kaul, Vice President & General Manager, The Oberoi Mumbai, welcomed the event: “It is always a pleasure to host culinary experts like Chef Julien Royer. We anticipate truly unforgettable evenings for our esteemed guests at Vetro.”
