Cover Matthieu Lerat, international account manager of Moët Hennessy; Julien Royer, chef-owner of Odette; Julian Quintero, general manager of Moët Hennessy Diageo Singapore; Vincent Tan, wine director of Odette (Photo: Tan Chin Fan)
Matthieu Lerat, international account manager of Moët Hennessy; Julien Royer, chef-owner of Odette; Julian Quintero, general manager of Moët Hennessy Diageo Singapore; Vincent Tan, wine director of Odette (Photo: Tan Chin Fan)
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A decade in the making, chef Julien Royer and Odette reunite with Krug, joining the exclusive Krug Ambassade family. Defined by rare vintages and a shared devotion to craft and storytelling, the partnership elevates Singapore’s dining and champagne experience
When Julian Quintero, Moët Hennessy Diageo Singapore’s general manager, reflects on Odette’s induction into the Krug Ambassade family this year, he describes it not as a new beginning, but a long-awaited reunion. “It’s like a homecoming,” he says. “We haven’t seen each other for a while, and now it feels like a reunion of like-minded peers.”
At the centre of it is chef-owner Julien Royer, whose relationship with Krug champagne stretches back more than a decade—long before Odette opened its doors in 2015. Royer was, in fact, among the earliest chefs in Singapore to be part of the Krug Ambassade programme during his time at Jaan. Old photographs from the early days of the maison’s Single Ingredient programme (now rebranded to Krug in the Kitchen)—one featuring Royer holding a crab—serve as a reminder of just how far back that connection goes.
That history is precisely why this latest chapter feels less like recruitment and more like reconnection. “It’s not about convincing,” Quintero explains. “It’s about having the right pieces and the right timing.” Over the years, conversations never quite ceased—they simply waited for alignment. With Odette now firmly established as one of the world’s leading restaurants, and with a team that deeply understands and appreciates the house, the moment felt instinctively right.
Read more: Odette chef-owner Julien Royer on his culinary journey and tribe that has elevated and supported him
Above Julien Royer receives the Krug Ambassade plaque
Julien Royer receives the Krug Ambassade plaque
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Royer agrees. When he first opened Odette, joining the Ambassade programme was never off the table—but neither was it rushed. “I told them, let me open the restaurant first,” he recalls. “And then, of course, I would be happy to consider.” A decade on, that patience has paid off. “Good things come to those who know how to wait,” he affirms.
Today, Odette’s inclusion in the Krug Ambassade family feels inevitable. The restaurant has, after all, poured Krug since day one, with Royer and his team championing the champagne not just as a pairing, but as an integral part of the dining experience. “We are a place of celebration,” he says. “People come for birthdays, anniversaries, or even just a normal day—but we want to transform that moment into a memory. Champagne is a big part of that.”
This philosophy closely mirrors that of the maison. At its core, the Krug Ambassade programme is less about checklists and more about shared values—craftsmanship, attention to detail and a passion for storytelling. “You don’t need to be a three-Michelin-starred restaurant,” Quintero notes, “but of course, that level of excellence reflects the dedication we look for.” What matters more is an authentic connection to the brand—something Royer has cultivated over years, not least through his personal relationship with Olivier Krug, whom he first met some 15 years ago.
With its Ambassade status, Odette now gains access to rare and limited bottles, including sought-after back vintages and large formats. Among them are exceptional cuvées that exist in only a handful of bottles globally—wines that Royer hopes will be opened not for spectacle, but for genuine appreciation. “It should be shared,” Quintero says, “with people who truly love Krug.”
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Above Quintenero and Royer at Odette
Quintenero and Royer at Odette
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Beyond the cellar, the programme also offers something less tangible but equally valuable: community. Krug Ambassades are brought together through annual gatherings, collaborations, and initiatives such as the Krug in the Kitchen programme, where chefs interpret a single element through their own culinary lens. Royer himself was part of its early chapters and is set to rejoin the fold as it continues to evolve.
Recent collaborations—such as a four-hands dinner with a fellow three-Michelin-starred Krug Ambassade chef—offer a glimpse of what’s to come. The maison often acts as a catalyst, bringing chefs together to exchange ideas and create new experiences rooted in a shared philosophy.
For Odette, this renewed partnership is not about change, but continuity. The foundations have long been in place: a deep respect for craft, a commitment to excellence, and an enduring love for Krug. Now, with the timing finally aligned, the story simply continues—stronger, more intentional, and, as Quintero puts it, exactly where it was always meant to be.
Credits
Images: Tan Chin Fan (Krug)
Dudi Aureus is the senior dining and travel editor at Tatler Singapore, covering the city’s most exciting restaurants, global travel trends, and the personalities shaping the culinary and lifestyle scenes. She also serves as co-jury chair for the Tatler Best awards in Singapore, celebrating the very best in hospitality. When she’s off duty, she can often be found at a favourite hole-in-the-wall Thai spot, savouring a perfectly balanced pad thai.
