In a fusion of culinary mastery, Kuala Lumpur’s rising star, Potager, played host to an extraordinary four-hand dinner with Singapore’s illustrious Odette. Held on 18 and 19 April 2024, this much-anticipated event saw Chef Masashi Horiuchi of Potager and Chef Julien Royer of Odette captivate gourmands and industry insiders alike with their culinary wizardry.
With a shared philosophy rooted in respect for terroir and a commitment to championing artisanal producers, Chef Horiuchi and Chef Royer crafted a menu that paid homage to the region’s bounty while showcasing their distinctive styles.
The menu featured an array of dishes that seamlessly blended the best of Potager and Odette. Guests were treated to Potager’s Duck & Foie Gras, a decadent delight of confit duck, fig jam and brioche toast, followed by Odette’s Langoustine Ravioli, served with leek fondue and black truffle. The culinary journey continued with Potager’s Sawara, featuring smoked paprika mussel and Hokkaido scallop, and Odette’s Kampot Pepper Crusted Pigeon, accompanied by pigeon jus and koshihikari rice.
Throughout the dinner, the air was alive with laughter and the clinking of glasses as guests toasted to the culinary brilliance before them. More than just a meal, Odette and Potager’s collaboration was a celebration of creativity, teamwork and a mutual love of food.
Asia Dreams Volume 51
Potager
IG: @potager.kl
