Chef Julien Royer  Style of food: Contemporary French with Asian influences  Standout dish: Kegani crab with Granny Smith apples, celery, Vadouvan spices and kaffir lime oil   http://www.odetterestaurant.com

Chef Julien Royer

Style of food: Contemporary French with Asian influences

Standout dish: Kegani crab with Granny Smith apples, celery, Vadouvan spices and kaffir lime oil

http://www.odetterestaurant.com