When it comes to the cooking, however, that is like Jaan 2.0.
Regulars at the restaurant will find a number of Odette's dishes very familiar.
There is the Mushroom Tea amuse bouche, a concoction of cepe sabayon topped with a hot mushroom broth that I enjoyed many times at Jaan and delight in again at Odette.
There is also the Heirloom Beetroot Variation - wedges of red, white and golden beetroot as well as a scoop of beetroot sorbet mixed with thin slices of radish and a buratta scattered with olive pearls.
The Hay-Roasted Pigeon, which I'd also eaten a number of times at Jaan, makes its appearance here too.
It's cooked sous vide, then roasted with hay to get a smoky flavour and presented to diners on a bed of hay in a cast-iron pot.
These are all excellent dishes and I really do not mind eating them again, but for a new restaurant and what is essentially a new beginning for Royer, I would like to see him start off with more new dishes.
Keeping one old dish would be good for fans of his Jaan days, but to keep three is too much deja vu. It's not like he doesn't have new ideas.
I'm struck by creations such as the Hokkaido Uni, where the sea urchin is buried with pieces of Mozambique langoustine under a mussel "cloud" and topped with Oscietra caviar.
The ingredients remind me of an uni-caviar dish from Waku Ghin, but the different proportions result in a very different dish.
And the presentation, with strands of chives sticking out of the mussel espuma, is really cute.
A Kushiro Flounder from Hokkaido is presented in two ways, both excellent.
The fillet is roasted on a teppanyaki hotplate till the skin is crispy while the pieces from the fish's sides are torched aburi-style till the fat is wobbly and melts in the mouth.
Served with root vegetables and freshly shaved Burgundy truffles, it is one of the best dishes at my dinner.
At lunch, I have a Challans Guinea Fowl that is as good as the pigeon, especially the juicy breast fillet that is grilled to perfection.
I get the same dessert for both lunch and dinner - Choconuts Gallery, a peanut and almond praline with Kayambe chocolate and Tonka bean ice cream.
But it doesn't do much for me either time, as none of the ingredients has much character.
Odette, which is named after the chef's grandmother who inspired his culinary philosophy of focusing on good produce, does not offer an a la carte menu.
There are two choices for lunch - an $88 four-course menu and a $128 six-course one. Dinner is $206 for six courses and $268 for eight. Wine flights start at $65 for the four-course lunch.
To kick off dinner, a server pushes over a champagne trolley packed with different bottles sitting in ice - including an Henri Giraud Grand Cru with an Odette label. Introducing them one by one, he mentions the prices.
It is a laudable practice - one that diners like myself certainly appreciate. Other restaurants should do the same.
Follow Wong Ah Yoke on Twitter @STahyoke
Life paid for its meals at the eatery reviewed here.