Potager welcomed Odette to Kuala Lumpur for its very first collaboration in the city
“In the kitchen, we have a lot of routines—each week is the same, which is good, but can also be dangerous,” says Julien Royer of Odette, Tatler Dining Singapore’s Restaurant of the Year, which is located in the National Gallery. “Get too comfortable, and attention to detail can be lost, so it is important to break routine with collaborations like this.”
While Royer has visited Malaysia twice before this collaboration, it is his first time cooking in Kuala Lumpur. “Working together brings a lot of energy to the team, and every time, we learn something new that we can bring home,” he continues. “Whether it is a kitchen technique we can incorporate, getting influenced by new kitchen equipment, or even design, it is how we can become better.”
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Royer and Horiuchi first met over ten years ago—at the time, Royer was about to open Odette, and Horiuchi, Tatler Dining Malaysia’s Chef of the Year, was one of the first diners at the restaurant. Last year, Entier, also helmed by Horiuchi, collaborated with another of Royer’s establishments, Claudine, for Kita Food Festival.
“The Claudine team were shown great hospitality and were very impressed with the attention to detail and setup at Potager when they dined here,” Royer enthuses.