If you have ever lusted over the amazing produce that’s spun into exquisite dishes at Odette, you can find them now on the newly-launched Keyyes Marketplace.
“As a chef, I’ve been asked many times by diners where I get my produce from,” says Royer. The French chef has made a name for himself as a champion of boutique farmers. “It’s very difficult for our customers to get access to these ingredients, as (we source from) very small-batch producers,” he adds.
Take the olive oil from Eva Aguilera that he uses at Odette. The liquid gold is harvested during the full moon in November, a tradition rooted in the belief that doing so turns out a clearer oil that is also sweeter in flavour. Only 650 litres are made each year, and you can now buy a bottle on the Keyyes Marketplace.
You’ll also find essentials that Royer stocks in his own home kitchen. Pasta Gentile, a dried pasta that is a “must-have at home”; and pepper from Kampot Jewel, which he favours for being “not aggressive (in flavour) at all.”
Royer uses the red and green varieties to make a crust for his signature pigeon dish at Odette, though he’ll recommend using it in something simpler like a beautiful pepper sauce for steak au poivre at home.
“We have a role to play as chefs. We need to promote these artisanal producers as much as we can, because without them, we will not be able to deliver high-quality cuisine,” says Royer.
He adds: “The Keyyes Marketplace is a place where our guests can find anything that we recommend to them. It’s really a very unique platform where you can find some of our finest produce.”