Blancpain’s Fifty Fathoms Bathyscaphe might seem like an unusual choice for a chef, but it is Julien Royer’s favourite timepiece from the Swiss luxury watchmaker. The ceramic diving watch features a sunburst blue dial, a unidirectional satin-brushed blue ceramic bezel with a ceramic insert, and Super-LumiNova hour markers for optimal visibility.
In addition to being water-resistant to 30 bars (300m), it is well-suited to handling messy kitchen environments too. Royer, chef-owner of the three-Michelin-starred Odette and Claudine in Singapore, as well as the one-Michelin-starred Louise in Hong Kong, values its versatility. “I can wear this watch all the time—during a tennis game, formal events, and even in my kitchens,” he quips.
Royer considers it an honour to be Blancpain’s Friend of the Brand through its Art of Living partnership, which marks its 40th anniversary this year. The programme bridges haute horlogerie and haute gastronomie, uniting them through a shared commitment to craftsmanship, product quality, and a deep respect for terroir and tradition.
Blancpain has long fostered relationships with some of the world’s greatest Michelin-starred chefs, collectively representing more than 100 stars. In 1986, the brand honoured Frédy Girardet with a personalised engraved Blancpain Léman Collection Complete Calendar watch, after he was named the world’s best chef.
Three years later, it celebrated Girardet alongside Paul Bocuse and Joël Robuchon by gifting them the same timepiece when they were named Chefs of the Century by the prestigious Gault & Millau guide.
Royer, who became part of this distinguished circle in 2019, discusses his partnership with Blancpain, his restaurants, and the legacy he is building.
Tell us about your partnership with Blancpain’s Art of Living.
I’ve loved its watches for years; they’re timeless, elegant, and made with care. It felt like a natural and meaningful partnership from the start. We had the pleasure of preparing culinary experiences for Blancpain’s events at Odette, including the 2019 and 2023 novelties launches, as well as private client events hosted at Blancpain’s boutique.
What are some parallels between watchmaking and the culinary world?
Blancpain’s reverence for terroir, artisanal excellence, and passion aligns with the values that have shaped our culinary philosophy from the beginning. Our approach at Odette is rooted in French cooking techniques while continually evolving. In our kitchen, we blend the principles of French cuisine with the vibrant inspiration of Asia’s culinary heritage.
How did your last visit to the Blancpain facility in Vallée de Joux turn out?
I last visited Le Brassus in May 2022. I was reminded of our kitchen when I saw how the watches were being made in person. As in both environments, it is all about putting the pieces together and teamwork.
Odette recently celebrated its 10th anniversary. What are the factors that define its success?
It has been an ongoing journey of discovering and experimenting with new ingredients, such as Jeju abalone, sea urchin from Japan, Buddha’s hand (a fragrant, finger-like citrus fruit), and ginger flower. In addition, we have explored techniques such as matsukasa-yaki for our crispy-scaled amadai (tilefish). Matsukasa-yaki is a classic Japanese cooking technique where fish is cooked with its scales and then exposed to high heat, so the scales lift and crisp and resemble the texture of a pinecone or matsukasa.
We are very fortunate to be supported by such a strong community in Singapore, from my team to our guests and the producers.
We’d like to know more about Odette 2.0.
I wanted the space to reflect our maturity while still be instantly recognisable. Even the dining room has been reimagined with an elevated sense of warmth. In addition to our brand-new kitchen, I absolutely love our new aerial installation ‘Winter, Spring, Summer or Fall’ (2025) by Singaporean artist Dawn Ng.
The menu also reflects a more personal approach shaped by our last 10 years in Asia. You’ll find lighter dishes expressing the region’s flavours, textures, and aesthetics. Among our must-try dishes for first-time diners are Mushroom Tea, Jeju Abalone & Foie Gras Duo, and Kampot Pepper Crusted Pigeon.
How do you see Odette and Claudine in their current chapter, compared to their early days?
Although we have grown significantly since our early days, we still cook from the heart and bring genuine authenticity to the table. While Odette has been refreshed, Claudine has added La Terrace, bringing a more relaxed dining experience to our guests.
At the start, it was challenging as we had to build everything from the ground up—from designing the service flow and shaping the overall guest experience to developing relationships with producers and suppliers. At one point, we even served canapés directly on our guests’ hands. After listening to feedback, we realised it was not the right fit for the experience we wanted to create.
I was also fortunate to have spent time working in Singapore, which allowed me to build relationships with a small group of suppliers whom I deeply trusted and admired. Through industry friends, fellow chefs, and these suppliers, that network gradually expanded over time.
Much of what Odette is today has been shaped by our guests and the wider community. Their support and trust in our vision have played an integral role in our journey. Without them, Odette would not be where it is today.
What are your favourite ingredients of all time, and why?
I love citrus. I didn’t use it in my cooking as much until I moved to Asia and started working more closely with native produce, discovering many rare varieties of citrus. It adds a bright freshness to any dish, as well as a feeling of finesse and complexity in some dishes.
We always keep a box of citrus on hand, ready to bring the finishing touch to dishes. Examples include sudachi served over amadai, finger lime with Normandy brown crab, and yuzu with abalone and foie gras. When in season, we also use calamansi, kaffir lime, or Buddha’s hand. The possibilities are endless!
What inspired you to write Odette: Terroir to Table, Heart to Plate?
This cookbook holds stories and recipes from our first decade, and it felt like the perfect way to celebrate our anniversary. My favourite recipe is Mushroom Tea, an umami-rich amuse-bouche of mushroom broth poured over a cloud of cep sabayon, with buckwheat and walnuts to add crunch. It reminds me of home, my mother’s cooking, and mushroom foraging with my sister in autumn.
Is there a legacy you hope to leave behind with your culinary endeavours?
I strongly believe in nurturing the next generation of young talent. One of my biggest aspirations is to be remembered as someone who was humble and incredibly passionate, always adding a touch of fun to everything I do. I want to inspire others to follow their culinary dreams.
