Flying Sauces Featuring Odette’s Julien Royer

The exclusive 10-week residency will showcase Odette’s focus on the finest seasonal produce and native Maldivian ingredients.

We are delighted to announce that we have 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.

“We are honoured to welcome Chef Julien Royer and the Odette team to Soneva Fushi. Chef Royer’s own culinary philosophy is the perfect complement to Soneva’s Slow Life ethos, which emphasises exquisite yet healthy cuisine, using the highest quality ingredients that are organic, sustainable and as local as possible.

Sonu Shivdasani, CEO and Co-founder of Soneva

 “It is Odette’s greatest pleasure to share our experience with our friends at Soneva,” adds Julien Royer, Chef-Owner of Odette. “We’re delighted to take the heart of Maldives’ terroir to greater heights, with the show-stopping creativity of our Chef de Cuisine, Xiong.”

Message from the chef

This menu will showcase the nostalgic Southeast Asian flavours that I’m familiar with. Surrounded by fresh produce from Maldivian waters and cooking among the lush treetops of Soneva is a dream come true for me.

Naka Xiong Chef de Cuisine, Odette

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.

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