Best Dishes at Odette

A showstopper dish where sea bass is encased in a crispy puff pastry shell with fresh herbs and lemon. The fish stays moist inside while the pastry exterior provides contrast. Reviewers note the presentation is as impressive as the flavor.

A leaner, more delicate poultry than chicken, guinea fowl is roasted until the skin turns golden and the meat stays tender. The restaurant pairs it with seasonal vegetables — typically root vegetables in winter, greens in spring. The jus is clean and not heavy.

A more adventurous dish pairing the richness of veal belly with the sweetness of caramelized apples. The veal melts on the tongue, and the apple provides acidity and slight sweetness that balances the richness.

A classic French bistro preparation: veal pounded thin, breaded, and pan-fried until golden. Served with fresh herbs and a squeeze of lemon. The veal is tender and the breading provides welcome texture contrast.

A delicate dish where barely-cooked scallops are paired with a creamy parsnip sauce and crunchy cashews for texture. The sweetness of parsnip complements the briny scallop, and the cashews add earthiness.