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By monitoring the timing of the courses and offering a fixed menu, Ultraviolet is able to optimize the control and the quality of cooking in ways that the majority of traditional restaurants cannot – a model that has roots in the historical “table d’hôte” concept. He commented on the food, saying “all dishes, on top of being remarkable, are always served in a very fun and unassuming way… one of the most experimental and challenging, one of the most fun and accomplished of the recent past.”[19], Crystyl Mo wrote for Time Out Shanghai in Ultraviolet's opening month (May 2012), "Ultraviolet is radical and it was very much worth the wait… The food is central to the night, never just a prop; each meticulously crafted bite is so delectable, we’re left craving more after nearly every course. Paul Pairet naît le 29 juin 1964 à Perpignan. The restaurant was ranked the 7th best in Asia[3] and the 43rd best in the world in 2013,[4] making it the first restaurant in Mainland China to be ranked on the World’s 50 Best Restaurants list. [34], In 2017: No. Since October 2014 Ultraviolet became one of the restaurant members of Les Grandes Tables du Monde,[1][2] the first restaurant in this organization from China. [34], In 2016: No. 6 in Asia's 50 Best Restaurants,[40] and No. [23] In 2018: No. In 2005, he settled in Shanghai to open Jade on 36, an avant-garde restaurant in the Pudong Shangri-La Hotel until he left in 2008.[2]. Paul Paire It is in the latest direction that Paul Pairet and the teams at Hôtel de Crillon will re-invent the Brasserie d'Aumont. 7 in Asia's 50 Best Restaurants,[33] and No. Preparation method: tomato coulis/granite. 24 in The World's 50 Best Restaurants. MICHELIN Guide’s Point Of View This multi-sensory experience at a secret location that combines a 20-course meal with lights, sounds and scents will give you quite an adrenaline rush. After developing this concept since 1996, Pairet publicly presented the final theory of Ultraviolet for the first time in 2010 at the OFF5 French Omnivore Food Festival in Deauville, France. The contestants were given a challenge to make a dish based on Pairet's Twin Concept, a mirror dish called "Tomato Mozza And Again" which has been served at Ultraviolet. [6] In 2015: No. Joël Robuchon was a French chef and restaurateur. [32], In 2016: No. 3 in Asia's 50 Best Restaurants,[18] and No. Paul Pairet (born 29 June 1964) is a French chef. A meal here may be a thrilling show of lights, sounds and feasts for the senses but one thing remains true throughout – every bite tastes phenomenal. [5] Ultraviolet by Paul Pairet: True foodie bucket list. Je pensais être une cheffe assez ouverte, et bienâ ¦ Pas du tout ! Conceived by Paul Pairet, the first restaurant of its kind uniting food with multi-sensory technology to create an immersive dining experience. 7. We also went to Paul Bocuse’s restaurant and that was an amazing experience. Pairet featured whole pieces of meat and fish for mains, carved and served at the peak of the dishes - "released based on a nightly schedule, the names and times of which are displayed with prices and available portions on a digital screen with live updates of 'buy now' and 'sold out' statuses. [17] In 2015: No. [3] In September 2017, the second edition of Michelin Guide Shanghai released the result for 2018, and Ultraviolet received 3 Michelin stars.[4]. This concept is based on Pairet's interest and desire to stimulate what he calls the ‘psycho-taste’. This type of organization requires preparation methods that Pairet considers “sub-standard”. 8 1/2 Otto e Mezzo Bombana. In 2014: No. [42], Coordinates: .mw-parser-output .geo-default,.mw-parser-output .geo-dms,.mw-parser-output .geo-dec{display:inline}.mw-parser-output .geo-nondefault,.mw-parser-output .geo-multi-punct{display:none}.mw-parser-output .longitude,.mw-parser-output .latitude{white-space:nowrap}31°14′17″N 121°29′20″E / 31.238°N 121.489°E / 31.238; 121.489, A single-table restaurant in Shanghai, China, "Les Grandes Tables du Monde sont ainsi fières d'accueillir leurs nouveaux membres 2014", "Ultraviolet - Shanghai : a Michelin Guide restaurant", "Avant Garde Ultraviolet Restaurant that Serves 10 Guests a Night Wows Shanghai Diners", "Omnivore Food Festival Deauville 2010 - Le Film", "Ultraviolet in Shanghai -- a high-tech restaurant with 1 table and 22 courses", "The alternative realities of Shanghai's Ultraviolet, the world's most innovative restaurant", "Ultraviolet: The World's 100 Greatest Places of 2018", "The World's 50 Best Restaurants 2014: 51-100", "1-50 The Worlds 50 Best Restaurants 2017", "1-50 The Worlds 50 Best Restaurants 2019", "Taste the difference: Sublimotion versus Ultraviolet", https://en.wikipedia.org/w/index.php?title=Ultraviolet_(restaurant)&oldid=993896905, Michelin Guide starred restaurants in China, Articles with dead external links from August 2018, Creative Commons Attribution-ShareAlike License, This page was last edited on 13 December 2020, at 02:05. 3.3K likes. His cuisine is often described as avant-garde (a few press reference links at the end of the article). CHEF. Add the Xantana and hand blend at low speed until the mixture attains the consistency of coulis. Paul Pairet (born 29 June 1964) is a French chef. 24 in The World's 50 Best Restaurants. [41], Paul Pairet criticized Paco Roncero's restaurant, Sublimotion, which opened in 2014, for suspected copying of his restaurant, especially objecting to Sublimotion being marketed as "the first gastronomic show in the world". Ultraviolet by Paul Pairet is a single-table restaurant in Shanghai, China, opened in May 2012 by French chef Paul Pairet and the VOL Group. Ultraviolet by Paul Pairet, Shanghai: See 222 unbiased reviews of Ultraviolet by Paul Pairet, rated 5 of 5 on Tripadvisor and ranked #11 of 17,574 restaurants in Shanghai. Adjust the colour with beetroot and balsamic reduction if necessary in order to match the colour of the red fruit coulis. 24 in The World's 50 Best Restaurants. Photo Credit: Getty Images for Martell Cognac 1715, A PICNIC AT JERSEY - DIY Lobster Roll paired with Martell Tricentenaire Cocktail "The Independent", Martell VSOP … It was closed due to the closure of Unïco Shanghai in September 2018. [45][46][47], The 100 Chefs by Le Chef magazine since 2015[48][49][50], Restaurateur of the Year 2018, Les Grandes Tables Du Monde[51][52][53], The 50 most influential French people in the world in 2019 by Vanity Fair France. [9], Ultraviolet incorporates technology traditionally used in unrelated fields to drive and control the “psycho taste” and enhance the perception of food. The restaurant has a single table of 10 seats and serves a single 20+ course dinner menu for ten guests each night. - See 222 traveler reviews, 164 candid photos, and great deals for Shanghai, China, at Tripadvisor. Jan 22, 2013 - A couple of weeks ago I heard that Paul Pairet would open a new restaurant in Shanghai, a place that would offer a never-seen-before dining experience. Mr & Mrs Bund : Modern Eatery By Paul Pairet. 48 in The World's 50 Best Restaurants. 8 in Asia's 50 Best Restaurants and winner of Art of Hospitality Award,[24][25] and No. 48 in The World's 50 Best Restaurants. [6] In mid March 2019, Pairet opened an all day dining, French cafe called Polux, in Xintiandi Shanghai. In February 2017, Pairet launched a carvery The Chop Chop Club with Unïco Shanghai. Light, sound, music, projections, scents and sensations: each dish gives rise to a different ambiance. The first time I went there, I was a young chef. Mr and Mrs Bund. Paul Pairet gives his own vision of French Art de Vivre through a stunning 7-course dinner, a multisensory experience. "[32] with "some larger pieces to be shared between different, unconnected tables"[33] or to be served as whole for an entire table. "[20], Condé Nast Traveller UK edition selected Ultraviolet in its Gold Standard Restaurants 2013, saying “Ultraviolet is China's most immersive foodie experience… Truly extraordinary.”[21], Food & Wine US listed Ultraviolet in its global Go List in 2014 May issue, "An evening at Ultraviolet is a surreal drama... Paul Pairet serves 22 courses, each a theatrical production with music, scents and video. Quant à Paul Pairet, le chef est aussi discret sur sa vie privée que sur sa cuisine. Il est en couple, marié avec Ralda, rencontrée dans les années 1990 en Indonésie. 42 in The World's 50 Best Restaurants. [7] 8. [39], In 2019: No. 28 in Asia's 50 Best Restaurants. 6. [30], In 2015: No. He also described the food and dining experience as "succeed[ing] brilliantly, mesmerizingly and, as intended, deliciously. Paul Pairet loves to talk. [1], Pairet was first noticed by the press while helming Café Mosaic in Paris in 1998. Howie Kahn, writing in The New York Times, conveyed Pairet's idea that ‘psycho taste’ allows eating to “act as a gateway to the mind” and “it delves into the notion that memories, associations, expectations, ideas, misunderstandings, joys and fears all play a role in the experience of a meal.”[10], The restaurant's cuisine draws on Pairet’s French background, his experience working in Paris, Hong Kong, Sydney, Jakarta and Istanbul, and is a blend of experimentation, comfort and simplicity. January 5 at 2:03 AM. [36], In 2018: No. Three Kings Cake To Share – One King To Be Crowned! Both UV menus reflect Pairet’s personality directly, setting the table with humor and grace, mischief and whimsy, with puzzles to solve and dishes to think through. www .paulpairet .com. [30] In 2018 it is one of world's greatest places released by Time.[31]. Over the next 15 years, he also worked in Istanbul, Hong Kong, Sydney and Jakarta. near Nanjing Dong Lu, 4/F, 3 Zhongshan Dong Yi Lu, 5, Lane 181 Taicang Lu, Bottura spends time in New York City to spread the Italian culinary tradition. Mr & Mrs Bund : Modern Eatery By Paul Pairet, Shanghai, China. "[22], Kristie Lu Stout's article and video interview with Pairet on CNN first posted in 2016 described Ultraviolet, "Hidden away in an old Shanghai neighborhood is arguably one of the most innovative restaurants in the world. The room is equipped with multi-sensory high-end technology such as dry scent projectors, stage and UV lighting, 360 degree wall projection, table projectors, beam speakers and a multichannel speaker system. It is one of world's greatest places in 2018 by Time. Kokaistudios has undertaken a transformative redesign of Mr & Mrs Bund; internationally acclaimed chef Paul Pairet’s flagship restaurant in Shanghai. 8 in Asia's 50 Best Restaurants, the winner of Art of Hospitality Award,[37][38] and No. Born and trained in France, Paul Pairet runs three restaurants of different natures in Shanghai: Popular modern eatery “Mr & Mrs Bund”, French café “Polux”, avant-garde and experimental “Ultraviolet”. FOOD. Polux by Paul Pairet, Shanghai: See 54 unbiased reviews of Polux by Paul Pairet, rated 4.5 of 5 on Tripadvisor and ranked #193 of 17,573 restaurants in Shanghai. Try this recipe from Award-winning chef Julien Royer, the 2-Michelin starred chef of Odette, located in the iconic National Gallery Singapore. 41 in The World's 50 Best Restaurants. Ultraviolet by Paul Pairet. [9][10][11][12], After planning and development since 1996, this idea became the restaurant Ultraviolet, which opened in Shanghai in an undisclosed location in May 2012. His cuisine is often described as avant-garde (a few press reference links at the end of the article). Since October 2014 Ultraviolet became one of the restaurant members of Les Grandes Tables du Monde, the first restaurant in this organization from China. 3 in Asia's 50 Best Restaurants,[31] and No. Conceived by French chef Paul Pairet since 1996 and opened in 2012, the concept of Ultraviolet is avant-garde. He is the founder-partner and chef de cuisine of restaurants Mr & Mrs Bund, Ultraviolet, and cafe Polux, all located in Shanghai, China. Paul Pairet, more-than-a-show Here’s the French chef, though he doesn’t look like it, who’s creating much noise with Ultraviolet in Shanghai 06-06-2016. Be prepared for a unique multisensorial experience. 76 in the world's list. [7] In 2016: No. 8 in Asia's 50 Best Restaurants,[22] and No. A chef/instructor who demonstrated diffusion and biochemical reactions in cooking impressed him as a student, and he decided to become a chef. Could you define the Bocuse d’Or in a few words? ", "Shanghai Wins Three Spots & A Chef's Choice Award On Asia's 50 Best Restaurants List | SmartShanghai", "Arnaud Donckele en tête du classement «Les 100 Chefs» 2019", "100 Best Chefs in The World 2019 - See The Full List", "100 Best chefs in the world 2020 - see the full list", "Les Grandes Tables du Monde décernent leurs prix d'excellence", "Et le meilleur restaurateur du monde est...", "Les 50 Français les plus influents du monde en 2019", https://en.wikipedia.org/w/index.php?title=Paul_Pairet&oldid=986256152, Creative Commons Attribution-ShareAlike License, This page was last edited on 30 October 2020, at 18:56. 6 in Asia's 50 Best Restaurants,[27] and No. [26] In 2019: No. [36][37], Pairet appeared as a guest judge in the 5th episode of Top Chef France Season 10 which was released on March 6th 2019. TASTE. [28], On September 21, 2017, the second edition of Michelin Guide Shanghai released the result for 2018, and Ultraviolet received three Michelin stars, which still remain now. With the aid of multi-sensory technologies, each dish was enhanced with its own tasteful atmosphere, which included visual, aural and … In February 2010, Pairet presented his idea for a restaurant of one table that used technology to offer an immersive, multi-sensory dining experience in public for the first time, at the OFF5 Omnivore Food Festival in Deauville, France. Ultraviolet has received three Michelin stars[4] since the second edition of Michelin Guide Shanghai released in September 2017, after its two stars in the first edition. He believes that our perception of taste can be altered through engaging different senses and emotion triggers as we eat, and has been quoted as saying “Food is ultimately about emotion, and emotion goes beyond taste.”[13], Ultraviolet was ranked the 8th best restaurant in Asia by Asia’s 50 Best Restaurants list in both 2013 and 2014,[14][15] and the 60th best restaurant in the world in 2013,[16] and the 58th in 2014. Epiphany Week January 6h to 10th Feast to your heart and spirit’s c... ontent - the Bund’s power couple invites you to celebrate Epiphany with comfort wine-and-dine, and the limited Galette des Rois. Accept no imitations: In a world packed with novel and surprising restaurant experiences, Ultraviolet by Paul Pairet is the original and by far the most unique. PAUL PAIRET CHEF AND CREATOR OF ULTRAVIOLET "Paul Pairet, chef 3 étoiles : "On ne refuse pas d'être juré à Top Chef ! Ultraviolet by Paul Pairet, Shanghai: See 222 unbiased reviews of Ultraviolet by Paul Pairet, rated 5 of 5 on Tripadvisor and ranked #11 of 17,574 restaurants in Shanghai. Groundbreaking multisensory experience from a French culinary mastermind. MEET. [54], Mr & Mrs Bund - Modern Eatery by Paul Pairet, "Shanghai eatery pairs food, wine, light, sound", "The World's 50 Best Restaurants 2014: 51-100", "Omnivore Food Festival Deauville 2010 - Le Film", "Plats trompe-l'oeil chez Omnivore (24 February 2010)", "La jeune cuisine sur les planches (26 February 2010)", "1-50 The Worlds 50 Best Restaurants 2017", "Ultraviolet - Shanghai : a Michelin Guide restaurant", "Ultraviolet: The World's 100 Greatest Places of 2018", "Paul Pairet ouvre un nouveau restaurant à Shangai baptisé Polux", "Nouvelle table - Polux by Paul Pairet - La tradition culinaire française au coeur de Shanghai", "Paul Pairet: "Bring Emotion to the Dinner, "«Top Chef» : Paul Pairet remplace Jean-François Piège sur M6". The restaurant’s unique concept is based on Pairet’s theory of “psycho-taste” , or the psychology and emotions associated with food. Billed as the first multi-sensory restaurant in the world, Ultraviolet uses sight, sound and smell to enhance the food through a controlled and tailored atmosphere. French Paul Pairet is the chef at Ultraviolet in Shanghai: beloved by his colleagues, he offers a very original format combining food, images, sounds, emotions. [19] In 2016: No. Le patron du restaurant Ultraviolet à Shanghai ne communique pas sur sa possible vie de couple. Born and trained in France, Paul Pairet runs three restaurants of different natures in Shanghai: A popular French modern eatery Mr & Mrs Bund, an essential carvery The Chop Chop Club, an avant-garde and experimental Ultraviolet – which received 3 Michelin stars in September 2017 and has been ranked among The World’s 50 Best Restaurants since 2015. [29] Since October 2014 Ultraviolet has been one of the members of Les Grandes Tables du Monde. The name. Jan 22, 2013 - A couple of weeks ago I heard that Paul Pairet would open a new restaurant in Shanghai, a place that would offer a never-seen-before dining experience. 24 in The World's 50 Best Restaurants. Shanghai, China "2013 Lifetime Achievement Award - Asia - Paul Pairet", "Chefs' Choice Award 2018, sponsored by Estrella Damm", "Is this the world's most innovative restaurant? It is Avant-Garde, yes, but figurative Avant-Garde, not abstract: with flesh and bone! Paul Pairet (born 29 June 1964) is a French chef. Ultraviolet by Paul Pairet is a single-table restaurant in Shanghai, China, opened in May 2012 by French chef Paul Pairet and the VOL Group. [25], Ultraviolet was ranked the 8th best restaurant in William Reed Business Media's Asia's 50 Best Restaurants list in both 2013 and 2014,[26][27] the 60th world's best restaurants in 2013[28] (when Paul Pairet's other restaurant "Mr & Mrs Bund" was ranked the 43rd),[29] and the 58th in 2014 in The World's 50 Best Restaurants 51-100 list. Ultraviolet originally evolved from Pairet’s desire to reduce the technical constraints of the traditional restaurant, which is organized to provide “a la carte” service. He is the founder-partner and chef de cuisine of restaurants Mr & Mrs Bund, Ultraviolet, and cafe Polux, all located in Shanghai, China. 41 in The World's 50 Best Restaurants. "[23], The Telegraph reviewed the restaurant and released an article in June 2017, writing it as "the world's most innovative restaurant", "a culinary experience beyond compare".[24]. Just go. [34][35], Pairet was one of the chef juries for the S.Pellegrino Young Chef 2018. The music, the excitement, and the atmosphere, it’s so important for gastronomy! 11 in Asia's 50 Best Restaurants,[5] and No. In 2009, Pairet brought “Mr & Mrs Bund – Modern Eatery by Paul Pairet” to Shanghai. Hong Kong, China. "[17] In another of Johnston's write-ups in Voyeur, Virgin Airlines' in-flight magazine, he wrote, "There's no more outrageously original restaurant on the planet than the recently opened Ultraviolet..."[18], Claudio Grillenzoni reviewed the restaurant for Identita Golose in 2013, describing Ultraviolet as: "An incredible psycho-gustative odyssey lasting 4 hours and 22 dishes". This month’s guest chef is Paul Pairet. Ultraviolet by Paul Pairet is a single-table restaurant in Shanghai, China, opened in May 2012 by French chef Paul Pairet and the VOL Group. [8] Since 2016 it became one of the members of Collège Culinaire de France. 7 in Asia's 50 Best Restaurants,[20] and No. His cuisine is often described as avant-garde (a few press reference links at the end of the article). It is really the greatest of gastronomy shows. [38][39] He went on to become one of the jury members in Season 11..[40][41][42], Lifetime Achievement Award, 2013 Asia’s 50 Best Restaurants,[43][44] a list affiliated with the World’s 50 Best Restaurants; Chefs' Choice Award in 2016. The 54-year-old Frenchman, who has been in China since 2005, is a master storyteller well-versed in the art of self-deprecation, the foibles of human nature and spinning the countless episodes in his past into arguments for whatever point he wants to make. The restaurant has described its cuisine as “avant-garde figurative.”[11] Item no : BC-326(L) Erp code : LM1410-326X0000. A single table with 10 diners, an avant-garde menu of 20 dishes, 5 senses. Paul Pairet currently spearhead three inovative restaurants in Shanghai: Ultraviolet*** as well as Mr & Mrs Bund and Polux. [21] In 2017: No. Hand blend the liquid in a narrow container. In April 2009, he opened Mr & Mrs Bund in the Bund 18 building, where has been lauded for his witty takes on bistro classics. On the menu: the degustation of 20 creative and surprising dishes. He is the founder-partner and chef de cuisine of restaurants Mr & Mrs Bund, Ultraviolet, and cafe Polux, all located in Shanghai, China. The dining room of Ultraviolet is ascetic with no décor, no artifacts, no paintings, and no views. Size : Dia 32cm, W 18.5cm, H 3cm Paul was born and trained in France and runs three different types of restaurants in Shanghai: a popular French modern eatery ‘Mr & Mrs Bund’, a cafe 'Polux', and the avant-garde and experimental ‘Ultraviolet’ which received three Michelin stars in September 2017 and which has been ranked among ‘The World’s 50 Best Restaurants’ since 2015. 42 in The World's 50 Best Restaurants. Each course of the menu is accompanied by lights, sounds, music, and/or scents, and enhanced with its own tailored atmosphere to provide context for the dish's taste. Shanghai, China. « I am extremly proud and happy to join this emblematic Palace. "[16], Brian Johnston wrote for Sydney Morning Herald, "this is probably the most avant-garde restaurant in the world. Quite literally hidden behind a secret door in a taco joint, Hiden serves up a high-end omakase menu, meaning that diners get whatever the chef is cooking. Mr & Mrs Bund : Modern Eatery By Paul Pairet January 5 at 2:03 AM Epiphany Week January 6h to 10th Feast to your heart and spirit’s c ... ontent - the Bund’s power couple invites you to celebrate Epiphany with comfort wine-and-dine, and the limited Galette des Rois. 21 in Asia's 50 Best Restaurants. [12][13][14][15], Howie Kahn commented in The New York Times Style Magazine, "Ultraviolet, and its auteur, seem like the next steps in the chain of culinary evolution". [8] This control allows Ultraviolet to play on and direct the atmosphere for each dish through multi-sensory technology. Pairet was born in Perpignan and studied at a hotel school in Toulouse after a scientific study background. 8 in Asia's 50 Best Restaurants,[35] and No.

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