Soneva Fushi partners with Julien Royer
Soneva has partnered with Chef Julien Royer to bring Singapore’s acclaimed three Michelin-starred Odette restaurant to the Maldives. The modern French restaurant is guided by Royer’s lifelong respect for seasonality, terroir and artisanal produce. While underpinned by the principles of French cuisine, his years in Asia have infused his approach with a sense of place.
The exclusive 10-week residency at Soneva Fushi’s Flying Sauces will take place from now until April 15, 2022. Flying Sauces was launched in late 2021 and is the only fine dining zipline experience in the world where the evolving multi-course menu is enjoyed from an open treetop kitchen 12 metres above the ground, which boasts exceptional views of the island’s lush jungle and sparkling turquoise ocean.
Flying Sauces featuring Odette’s Chef Julien Royer will showcase produce at its seasonal peak reflective of the Odette experience, with an emphasis on native ingredients – without culinary pretence and handled with an astute, restrained touch.
Taking the helm for the 10-week residency is Odette’s Singaporean Chef de Cuisine, Naka Xiong, who brings his reverence for nature and affinity with seafood to realise a gastronomic experience infused with vibrant tropical flavours and an ingenious Southeast Asian identity, befitting of Soneva Fushi’s idyllic island setting.
The concept will offer both a pescatarian and a vegetarian menu to Soneva Fushi’s guests. Highlights include: the Soneva Garden Salad, featuring foraged or farmed ingredients from Soneva’s own organic gardens or the Maldives; Basmati Donabe, celebrating the importance of the humble grain across Southeast Asia, with herbs sourced from the island, accentuated with pomelo, sakura ebi, shallots and puffed wild rice; and Tuna Flower, with sustainably caught local tuna given a citrus kick from the yuzu kosho, tempered by a refreshing green grape and almond nage.
For more information about Soneva, visit soneva.com
About Soneva – A pioneer for responsible tourism
Founded in 1995, Soneva is an award-winning sustainable luxury resorts operator. At Soneva Fushi, Soneva Jani and Soneva in Aqua in the Maldives, and Soneva Kiri in Thailand, true ‘luxury’ is defined by peace, time, and space. Each day, guests are encouraged to discover the Slow Life, reconnecting with themselves and the natural world through rare, unforgettable experiences that inspire and enthral.
Soneva is a pioneer for responsible tourism, combining a conscientious, proactive approach to sustainability with exquisite luxury and intuitive personalised service. Carbon neutral since 2012, Soneva launched its Total Impact Assessment in 2016, a first for the hospitality industry, measuring its social and environmental impacts. A mandatory 2% environmental levy is added to every Soneva stay, with proceeds going towards the not-for-profit Soneva Foundation to offset both direct and indirect carbon emissions from resort activities and guest flights. The Foundation funds a range of global projects that have a positive environmental, social and economic impact.
About Odette – Three Michelin-starred modern French restaurant
A loving tribute, a timeless destination Odette (2015) is award-winning Chef-Owner Julien Royer’s first restaurant, located at the iconic National Gallery Singapore. The three Michelin-starred modern French restaurant offers a constantly evolving menu guided by Royer’s lifelong respect for seasonality, terroir and artisanal produce sourced from boutique producers around the world. Odette is named in tribute to Royer’s grandmother, one of his greatest influencers in life and in the kitchen and reflects her belief in ensuring that the fundamental pleasures of enjoying a meal are delivered in the most thoughtful, welcoming and hospitable manner. This ethos has directed every aspect of the Odette experience, harking to a new age in fine dining.
About the Chefs:
Julien Royer | Chef-Owner, Odette
Award-winning Chef Julien Royer is co-owner of Odette, a three Michelin-starred modern French restaurant located in the iconic National Gallery of Singapore. Born into a family of fourth generation farmers in Cantal, France, Julien spent his childhood foraging and harvesting in his family’s backyard. It cultivated in him an appreciation for all that Mother Nature has to offer. To this day, those experiences continue to shape his philosophy and inspire him to bring authenticity to the table, underpinned by the principles of French cuisine though his years in Asia have infused his approach with a sense of place. In addition to being chef-owner of Odette he is chef-patron of Claudine, a neighbourhood French restaurant for the present day, as well as founder of one Michelin-starred Louise, a French bistronomy style restaurant in Hong Kong. As a restaurateur, Julien has come to be recognised around the world for bringing a refreshing perspective on French dining and takes pride in grooming the next generation of talent, providing a platform for people to shine.
Naka Xiong | Chef de Cuisine, Odette
Chef de cuisine Yeo Sheng Xiong was part of the opening team at Odette in 2015 and has worked alongside Chef Julien for over a decade, taking Odette abroad on numerous overseas culinary events and experiences. Better known as Naka Xiong, he grew up on his father’s fish farm, Kwee Siong Fish Farm in Singapore where he would help to farm fish and crabs. The time spent helping his father nurtured a passion for seafood and ethical fishing. Until today, the young chef continues to help his father at his fish farm and regularly embarks on overseas fishing trips, while bringing an intricate understanding of seafood to Odette. He is excited to return to the pristine waters of Soneva Fushi in the Maldives to share the Odette experience
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