Odette, based at the National Gallery, is modern French food, artfully presented using seasonal produce from France to Japan. Menus are set with lunch being 4 or 6 courses, and dinners, 6 or 8 courses. A mind blowing amount of thought and work goes into every little bountiful detail here from the clean palette interiors, to the cutlery and interesting tableware, to the sourcing and preparing of unusual ingredients (Chinese artichokes, chestnut truffle noodles, white beetroot for the dish of Heirloom Beetroot with salt-baked beetroot, beetroot infused meringues, jelly, sorbet, beetroot crumble and straciatella burrata with honeycomb.). Chef Royer likes to keep himself on his toes – his menu changes not daily but sometimes twice a day, though there are some keepers (including the 55-minute poached eggs that arrive on smoking dry ice, and the mushroom tea poured from a caffetiere). Chef Royer is in his element; his passion for good food and his love of ingredients is palpable.