On cloud 9 with Odette chef's airplane meals

Odette chef Julien Royer's sea bass with a confit onion jam, ratatouille and squid with confit lemons on board an Air France flight. ST PHOTO: VENESSA LEE
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SINGAPORE-PARIS - The lobster, says Michelin-starred chef Julien Royer, was a "disaster".

It was the French chef's first attempt at designing an inflight meal, which produced lobster that was too chewy and herbs that were too bitter.

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