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VASSE FELIX X ODETTE | PAIR'D FESTIVAL
Vasse Felix X Odette | Pair'd Festival 2025
For program and date announcements in 2026 or to browse past events, talent profiles and festival galleries, head to the Pair'd website via link below.
On Friday, 22nd of November 2025, we hosted a rare collaboration of culinary artistry and winemaking mastery, as part of the Pair'd Margaret River Region Festival.
Julien Royer, chef-owner of Singapore’s three-Michelin-starred Odette and winner of the World’s 50 Best Chef’s Choice Award, joined forces with WA Good Food Guide Regional Chef of the Year, Cameron Jones to explore the influence of terroir on their craft. They, along with their teams, created an elegant menu designed to perfectly complement the wines of Vasse Felix.
Hosted by wine journalist Erin Larkin, and joined by Odette’s award-winning Wine Director Vincent Tan and Vasse Felix Chief Winemaker Virginia Willcock, guests were treated to live music, canapés and a refined five-course dinner at our Estate in Margaret River.
Julien Royer, chef-owner of Singapore’s three-Michelin-starred Odette and winner of the World’s 50 Best Chef’s Choice Award, joined forces with WA Good Food Guide Regional Chef of the Year, Cameron Jones to explore the influence of terroir on their craft. They, along with their teams, created an elegant menu designed to perfectly complement the wines of Vasse Felix.
Hosted by wine journalist Erin Larkin, and joined by Odette’s award-winning Wine Director Vincent Tan and Vasse Felix Chief Winemaker Virginia Willcock, guests were treated to live music, canapés and a refined five-course dinner at our Estate in Margaret River.
MENU
Grignotages
Tuna croustillant
Burnt Leek Tart
2023 Idée Fixe Premier Brut Blanc de Blancs
Leeuwin Coast Albany Rock Oysters
Green Curry Leaf | Granny Smith Apple | Kristal Caviar
Snow Crab
Sugar Snap Peas | Finger Lime | Horseradish
2022 Sauvignon Blanc
Langoustine ‘Comme Un Dumpling’
Leek Fondue | Vin Jaune | Katsuobushi
2023 HEYTESBURY Chardonnay
Steam Bun
Wagin Duck | Mushroom X.O | Velouté
2020 HEYTESBURY Chardonnay
Pork Jowl
Charred Onion | Lardo | Cambray Cheese
2022 TOM CULLITY & 2022 Cabernet Sauvignon
‘Grain De Café’
Sobacha | Amaretto | Pecan
2024 Cane Cut Semillon
Tuna croustillant
Burnt Leek Tart
2023 Idée Fixe Premier Brut Blanc de Blancs
Leeuwin Coast Albany Rock Oysters
Green Curry Leaf | Granny Smith Apple | Kristal Caviar
Snow Crab
Sugar Snap Peas | Finger Lime | Horseradish
2022 Sauvignon Blanc
Langoustine ‘Comme Un Dumpling’
Leek Fondue | Vin Jaune | Katsuobushi
2023 HEYTESBURY Chardonnay
Steam Bun
Wagin Duck | Mushroom X.O | Velouté
2020 HEYTESBURY Chardonnay
Pork Jowl
Charred Onion | Lardo | Cambray Cheese
2022 TOM CULLITY & 2022 Cabernet Sauvignon
‘Grain De Café’
Sobacha | Amaretto | Pecan
2024 Cane Cut Semillon
ABOUT ODETTE & julien royer
Julien Royer is the award-winning chef-owner of Odette, a three Michelin-starred modern French restaurant at the National Gallery Singapore. Born into a fourth-generation farming family in Cantal, France, Julien’s early connection to nature shaped his lifelong respect for seasonality, terroir, and produce—principles that continue to guide his cooking.
Alongside Odette, he is also the chef-patron of Claudine in Singapore and founder of the one Michelin-starred Louise in Hong Kong. His culinary style blends classical French technique with regional influences from his years in Asia, delivering refined yet soulful food grounded in authenticity.
Odette is named after his grandmother and reflects her belief in thoughtful hospitality. The restaurant celebrates artisans and boutique producers from Japan, France, Australia and beyond, with dishes showcasing ingredients at their seasonal peak.
Julien has led Odette to international acclaim: No.1 in Asia’s 50 Best Restaurants (2019), No.8 on the World’s 50 Best (2021), and multiple honours including the Gin Mare Art of Hospitality Award (2022), Les Grandes Tables du Monde Restaurateur of the Year, and the Estrella Damm Chefs’ Choice Award (2023).
Previously trained under Michel Bras in France, Julien has worked across the French West Indies, London, and Singapore. A mentor and global speaker, he’s presented at Madrid Fusion Manila, Ubud Food Festival, and Hangar-7’s Restaurant Ikarus in Austria, and judged the San Pellegrino Young Chef Competition.
Alongside Odette, he is also the chef-patron of Claudine in Singapore and founder of the one Michelin-starred Louise in Hong Kong. His culinary style blends classical French technique with regional influences from his years in Asia, delivering refined yet soulful food grounded in authenticity.
Odette is named after his grandmother and reflects her belief in thoughtful hospitality. The restaurant celebrates artisans and boutique producers from Japan, France, Australia and beyond, with dishes showcasing ingredients at their seasonal peak.
Julien has led Odette to international acclaim: No.1 in Asia’s 50 Best Restaurants (2019), No.8 on the World’s 50 Best (2021), and multiple honours including the Gin Mare Art of Hospitality Award (2022), Les Grandes Tables du Monde Restaurateur of the Year, and the Estrella Damm Chefs’ Choice Award (2023).
Previously trained under Michel Bras in France, Julien has worked across the French West Indies, London, and Singapore. A mentor and global speaker, he’s presented at Madrid Fusion Manila, Ubud Food Festival, and Hangar-7’s Restaurant Ikarus in Austria, and judged the San Pellegrino Young Chef Competition.
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