This October, India’s culinary landscape is set for an extraordinary moment as Chef Julien Royer, the visionary behind Singapore’s three-Michelin-starred Odette, arrives in Bengaluru and Mumbai for a series of exclusive dining events.
For food enthusiasts who’ve long admired Odette from afar, the restaurant that made history with the highest new entry on Asia’s 50 Best Restaurants list and currently holds the seventh position, this represents a rare opportunity to experience Royer’s celebrated modern French cuisine without boarding a plane to Singapore.
A Philosophy Rooted in Heritage
Born to fourth-generation farmers in central France, Royer’s approach to cuisine is deeply personal. He named his flagship restaurant after his grandmother, Odette, whose belief in thoughtful, hospitable dining continues to guide his culinary philosophy. After training under the legendary Michel Bras in Laguiole and earning recognition from his global peers with the Estrella Damm Chefs’ Choice Award, Royer has become one of Asia’s most respected culinary voices.
What sets Odette apart is its unwavering commitment to seasonality, terroir, and artisanal producers, values that resonate particularly well with India’s growing conscious dining movement. Royer himself expressed enthusiasm about returning to South Asia, citing the region’s incredible spices and ingredients as a constant source of inspiration.
Two Cities, Four Unforgettable Evenings
The collaboration with The Oberoi Hotels & Resorts will see Royer and his handpicked team temporarily taking over two distinctive venues. In The Oberoi Bengaluru, Wabi Sabi, a restaurant inspired by the Japanese philosophy celebrating imperfection and impermanence, will host the chef on October 18th and 19th. The venue’s zen-like interiors, complete with kintsugi ceramics and 24-carat gold leaf accents, provide a fitting backdrop for Royer’s artisanal approach.
The Oberoi Mumbai’s Vetro, with its sophisticated Italian-inspired ambience and impressive wine collection, will be hosting an event on October 23rd and 24th. The juxtaposition of a modern French menu in these carefully curated Asian and European-inspired spaces adds an intriguing layer to the experience.
What’s on the Plate
The exclusive menu reads like a masterclass in contemporary French technique filtered through an Asian sensibility. Expect dishes that bridge continents: Mangrove Crab paired with horseradish and Kristal caviar, Langoustine prepared as a dumpling-style dish with shiso and katsuobushi, and Kyoto miso endive crafted with yuzu and sake butter. The meal concludes with Grain de café, a coffee-inspired dessert featuring mascarpone and pecan praline.
Each of the five courses will be complemented by bespoke beverage pairings, offering diners a complete sensory journey through Royer’s culinary vision.
The Bigger Picture
This collaboration signals something beyond a simple guest chef appearance. As Satbir Bakshi, Corporate Chef of Oberoi Hotels & Resorts, notes, ‘represents a convergence of two hospitality traditions, one rooted in French culinary heritage, the other in India’s legendary service culture.’
For Bengaluru and Mumbai’s increasingly sophisticated dining scenes, these evenings offer more than just a meal. They represent a moment when world-class cuisine comes to the city, when the philosophy of a three-Michelin-starred restaurant can be experienced firsthand, and when India’s position on the global culinary map is further solidified. With only 40 seats available for each evening, securing a reservation may prove challenging. But for those who succeed, it promises to be more than dinner; it’s a glimpse into the kind of thoughtful, artisanal cuisine that has made Odette one of Asia’s most celebrated restaurants.
For Reservations:
The Oberoi, Bengaluru (October 18-19, 2025) can be made at +91 74151 06766 or avani.ghatiya@oberoihotels.com.
The Oberoi, Mumbai (October 23-24, 2025), contact +91 91671 21721 or soham.karandikar@oberoihotels.com.
Images: The Oberoi Hotels
