You know the feeling. The menus start to blur. Burrata, truffle fries, yet another riff on avocado. Everything tastes fine, but nothing stirs the soul. How long has it been since you had a meal that reminded you why you fell in love with food in the first place?
This October, The Oberoi Hotels & Resorts is offering just that. A fleeting, four-night experience with Chef Julien Royer, the man behind Odette, Singapore’s three-Michelin-starred restaurant and one of Asia’s most celebrated culinary destinations.
The world-famous chef is stepping out of the white-tableclothed sanctum of his Michelin kitchen and travelling across continents to India for four nights only—October 18–19 in Bengaluru, and October 23–24 in Mumbai—to offer you a meal that shall linger in your mind long after the last course is cleared.
In Mumbai, the experience will be at Vetro (Photo Credit: The Oberoi Hotels & Resorts)
Odette Comes To India
Named after his grandmother, Odette is a tribute to memory, emotion, and the belief that food, at its best, should be personal. Royer’s upbringing in rural France, among generations of farmers, imbues his cuisine with a reverence for ingredients, seasonality, and storytelling.
“I’m truly excited to be cooking at Oberoi Hotels in Bengaluru and Mumbai. The incredible ingredients and spices of this region have long inspired me,” shares Chef Royer. “This is an opportunity to share the Odette perspective on modern French cuisine—elegant, precise, and deeply rooted in emotion.”
That sense of synergy forms the heart of this collaboration. At The Oberoi, where every detail is executed with perfection, Royer’s presence feels more like a homecoming.
From Left: Chef Julien Royer, Sobacha millefeuille (Photo Credit: The Oberoi Hotels & Resorts)
A Menu That Speaks In Emotions
At the heart of this extraordinary evening lies a tasting menu, with five courses, that unravels like chapters of a beautifully-written novel.
The first course is a delicate mangrove crab, touched with horseradish and crowned with Kristal caviar. What follows is a langoustine, folded tenderly into a dumpling, its form a graceful nod to Asia, its soul unmistakably French.
Then comes the Arctic toothfish, nestled in a warm prawn consommé that smells like the sea at sunrise. And just when you think you’ve found the highlight, a millefeuille of Cevenne onion arrives, its golden layers softened with beurre noisette and lifted with vin jaune. A humble ingredient, transformed.
Finally, for dessert arrives a creation called Grain de Café. Mascarpone, pecan praline, and the earthy roast of sobacha come together in a way that feels both familiar and entirely new.
Grain de Café (Photo Credit: The Oberoi Hotels & Resorts)
Two Cities, Two Distinct Settings
In Bengaluru, the dinner unfolds at Wabi Sabi, an oasis within The Oberoi, where the wabi-sabi philosophy of Japan meets modern Indian sensibility. Guests dine beside koi ponds, surrounded by raw textures, kintsugi-inspired ceramics, and the soft rustle of bamboo. It’s reflective luxury, tailored for the city’s growing tribe of conscious diners.
In Bangalore, the meal will take place at The Oberoi’s Wabi Sabi (Photo Credit: The Oberoi Hotels & Resorts)
“As Bengaluru evolves into a hub for conscious dining, this collaboration feels particularly special,” says Mayan Dhawan, General Manager, The Oberoi, Bengaluru. “Chef Julien’s focus on traceability and seasonality perfectly aligns with our own philosophy.”
In Mumbai, the experience shifts to Vetro, the hotel’s refined Italian restaurant. Here, under the glow of Murano glass and beside the Enoteca wine library, the dinner takes on a more urbane, cosmopolitan character, fitting for a city where tradition and modernity live side by side.
If you’re lucky enough and find yourselves at one of these tables, the evening will offer you a taste of Odette with the warm, attentive hospitality Oberoi Hotels & Resorts are known for. It’s happening for just four nights—in Bengaluru on October 18 and 19, and in Mumbai on October 23 and 24, with dinner starting at 7 PM. Spots are limited, and booking ahead is essential. To reserve, reach out to Avani at +91 74151 06766 (Bengaluru) or Soham at +91 91671 21721 (Mumbai), or drop them a line at avani.ghatiya@oberoihotels.com and soham.karandikar@oberoihotels.com.
For those who make it, expect an evening that reminds you why we gather, why we celebrate, and why, at its best, food can feel a little bit like coming home.
Related: Oberoi Hotels & Resorts Wins Big At Travel + Leisure USA World’s Best Awards 2025
Note:
The information in this article is accurate as of the date of publication.
Written By
Rishika Singh
Over the years, Rishika has written about culture, fashion, food, wellness, and—her lifelong nemeses—mosquitoes ..Read More(she’s still winning :p). From decoding skincare routines to interviewing cultural changemakers, she’s covered just about everything under the sun and a few things best kept in the dark. Read Less
Dining and Cooking