新加坡Odette餐厅：从风土到餐桌，从心到盘 米其林三星餐厅 Odette : Terroir to Table, Heart to Plate

基本信息

ISBN-13：9781837291090

ISBN-10：1837291098

Author：Julien Royer, Daniel Boulud, Dominique Crenn

Publisher：Phaidon Press Ltd

Imprint：Phaidon Press Ltd

Format：Hardcover

Number of Pages：272

Release Date：18 May 2026

Weight：1.50kg

Dimensions：290mm x 214mm x 27mm

信息仅供参考，具体请以实物为准

书籍简介

《奥黛特》（Odette）是主厨朱利安·罗耶（Julien Royer）献给那些塑造了他烹饪之旅的人、地点和理念的一份真挚而优雅的致敬。作为新加坡奥黛特餐厅（以他挚爱的祖母命名，也是亚洲备受赞誉的餐厅之一）的主厨兼老板，罗耶呈现的菜肴以优雅、清晰和情感共鸣为特色。他将法式烹饪技法与亚洲风味和时令食材精彩融合，并以其精致、注重食材本身的菜肴和协作型的领导风格而闻名。

书中收录的80余道菜肴，每一道都体现了罗耶标志性的轻盈手法和视觉上的优雅，将精湛的技艺与丰富的想象力巧妙结合。这些食谱虽然雄心勃勃，却以温暖而优雅的方式呈现，为经验丰富的专业厨师和技艺精湛的家庭厨师都提供了灵感。除了80余道食谱外，本书还深入探讨了罗耶的创作实践，这种实践根植于记忆、情感和对卓越的追求。

这本书本身就是一件设计艺术品，因此《奥黛特》是美食爱好者和注重设计的收藏家的理想礼物。开篇的插曲为读者留下了沉思的空间，之后才进入本书的核心内容，如同食客在餐前静谧的期待。摄影作品捕捉的不仅仅是成品菜肴——它揭示了烹饪过程、创作意图以及厨房中精妙的配合。《奥黛特》是对平衡的探索——过去与现在、柔和与精准、情感与控制之间的平衡。

Odette is chef Julien Royer’s intimate and elegant tribute to the people, places, and philosophies that have shaped his culinary journey. As chef-owner of Odette in Singapore (named after his beloved grandmother and one of Asia’s most lauded restaurants), Royer presents a cuisine defined by grace, clarity, and emotional resonance. His French technique is balanced with Asian accents and seasonality, and he is known for his delicate, ingredient-focused cuisine and collaborative leadership.

Each of the more than 80 dishes featured reflects Royer’s signature lightness of touch and visual elegance, blending technical mastery with imagination. While ambitious, these recipes are presented with warmth and elegance, offering inspiration to both seasoned professionals and skilled home cooks. In addition to more than 80 recipes, the book offers insight into Royer’s creative practice, one that is grounded in memory, emotion, and the pursuit of excellence.

The book is a design object in its own right, making Odette an ideal gift for culinary aficionados and design-conscious collectors alike. An opening interlude creates space for reflection before the reader enters the heart of the book, echoing the quiet anticipation of diners before a meal. Photography captures more than finished plates—it reveals process, intention, and the intimate choreography of the kitchen. Odette is ultimately a study in balance—between past and present, softness and precision, emotion and control.

作者简介

朱利安·罗耶 (Julien Royer) 是新加坡米其林三星餐厅 Odette 的主厨。Odette 常年位列“世界50佳餐厅”榜单，并荣获“待客之道奖”和“主厨之选奖”。罗耶同时也是新加坡 Claudine 餐厅和中国香港 Louise 餐厅的主厨。他被公认为是世界上具影响力的厨师之一。

丹尼尔·布鲁德 (Daniel Boulud) 是法国名厨兼餐厅老板，他掌管着纽约备受赞誉的餐厅之一——DANIEL。他曾荣获詹姆斯·比尔德杰出主厨奖和杰出餐厅老板奖、法国荣誉军团勋章，以及“世界50佳餐厅”终身成就奖。他在美国各地以及多伦多、蒙特利尔、新加坡、迪拜、利雅得和巴哈马群岛都拥有多家餐厅。

多米尼克·克伦 (Dominique Crenn) 是备受赞誉的 Atelier Crenn 餐厅的主厨兼老板。 2018年11月，她成为美国获得米其林三星的女厨师。她因在餐饮业倡导可持续发展和性别平等而广受赞誉。2016年，她被评为“世界最佳女厨师”；2021年，她荣获“世界50佳餐厅”颁发的“全球偶像奖”；2024年，她还入选《时代》杂志“全球具影响力100人”榜单。

Julien Royer is the chef of Odette, the three-Michelin-starred restaurant in Singapore. It is consistently ranked on the World’s 50 Best Restaurants list and received the Art of Hospitality and Chefs’ Choice awards. Royer is also the chef at Claudine in Singapore and Louise in Hong Kong. China. He is widely regarded as one of the most influential chefs in the world.

Daniel Boulud is the French chef-restaurateur behind DANIEL, one of New York’s most lauded restaurants. His awards include James Beard’s Outstanding Chef and Outstanding Restaurateur, France’s Legion d’honneur, and a Lifetime Achievement from The World’s 50 Best Restaurants. He leads restaurants across the US, as well as in Toronto, Montreal, Singapore, Dubai, Riyadh, and the Bahamas.

Dominique Crenn is the chef-owner of the highly acclaimed Atelier Crenn. In November 2018, she became the first female chef in the United States to receive three Michelin stars. She is widely recognized for championing sustainability and equality in the restaurant industry. In 2016, she was named The World’s Best Female Chef and, in 2021, received the Global Icon Award from The World’s 50 Best Restaurants; she was also named to TIME’s 100 Most Influential People in 2024.