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| Julien Royer (left) and José Luis 'Chele' González (right) |
On 10 and 11 February, Julien Royer of two Michelin starred Odette, Singapore, will play host to chef José Luis 'Chele' González ("Chele") of Gallery Vask (No.39 on Asia's 50 Best 2016), Manila, for a two-night only four hands dinner at Odette. Bringing together two chefs with a common passion for artisan ingredients, the 10-course dinner (priced at S$428++, S$195++ additional for wine pairing) will showcase the produce-centric cooking philosophy that both chefs are known for. Spanish-born Chele, an alum of rated restaurants like El Bulli, El Celler de Can Roca, Mugaritz and Nerua-Guggenheim (where he was head chef with Josean Alija from 2009 to 2010), will bring with him indigenous Filipino ingredients like tabon tabon (a dry fruit that is commonly used in Filipino ceviche), pinakurat (coconut vinegar) and sampaloc wood (Filipino tamarind) for his modernist interpretation of dishes like tiradito (yellow fin tuna, kinilaw and pickled seaweed). Chele will also be fielding his signature dish of "bamboo" where Filipino alibangbang leaves are deep fried and served with confit of cochinillo ribs and sour consomme in a bamboo cup. These dishes will be served alongside Royer's seasonally inspired modern French courses like langoustine with bergamot and sunchoke, as well as egg yolk with Cevennes onion and black truffles. Reservations for the dinner are now open at www.odetterestaurant.com.