HIGH CULINARY STYLE COURTESY OF AVANT-GARDE. A beef short rib, glistening on an over-sized bone. PARISIAN CHEF PAUL PAIRET, AN ARTIST WHO RETAINS A SENSE OF HUMOUR ABOUT HIS SERIOUS CUISINE. Und es war das erste Restaurant auf chinesischem Festland, das es in die World’s 50 Best Restaurants schaffte. It is Avant-Garde, yes, but figurative Avant-Garde, not abstract: with flesh and bone! Critics talked of Mosaic and of Alain Ducasse's Spoon in equal terms. His cuisine is often described as avant-garde (a few press reference links at the end of the article). DISHES AS ASTONISHING IN TASTE AS THEY WERE IN ARTFUL APPEARANCE. A popular French modern eatery "Mr & Mrs Bund", and an avant-garde, experimental restaurant "Ultraviolet". Des weiteren werden im nächsten Jahr noch mehr Luxus Restaurants an Shanghais bester Location, dem Bund eröffnet. Im vergangenen Jahr belegte es den zweiten Platz. Where he had formed the vocabulary – surprise, precision, wit, reduction – at Mosaic and Cam, the years at Jade on 36 saw him develop these into a fluent, singular cuisine that spoke on many levels. EVELYN CHEN, THE WORLDS50BEST.COM, AUG 10 But only until Ultraviolet opened. ‘IF THERE WERE NO ONE HERE,’ MY COMPANION WHISPERS, ‘I WOULD LICK THE PLATE CLEAN.’ CRYSTYL MO, CITY WEEKEND, APR 07 Hier stellt Pairet die Frage, welchen Einfluss Ambiente, Sound und visuelle Eindrücke auf den Geschmack haben. LUCY WAVERMAN, THE GLOBE & MAIL (TORONTO), OCT 06 It is also a guide for the guests to go with the flow, to experience the set balance of rhythm and experimentation. Paul Pairet uses modern techniques as well as old and primitive ones. IS ULTRAVIOLET A 'MOLECULAR GASTRONOMY' RESTAURANT? It has been described as a culinary destination just weeks after its official launch. HIS PRODUCTS ARE TOP-NOTCH. Die Kommandozentrale im UltraViolet ist in der Lage, das gesamte Ambiente auf den jeweiligen Gang abzustimmen. THE MAXIMUM LEADER - PAUL PAIRET, THE MASTERMIND IN CULINARY, HAS REDEFINED FINE DINING IN SHANGHAI. IT IS A HYPNOTIC SEESAW OF EXTREMES. Im Ultraviolet ist alles anders. There is no "better" or "worse" when it comes to flavor, there is simply a universe of flavors, a palette of differences to paint with liberal doses of imagination. Wine is not the sole answer to beverage pairing, specifically when the meal spreads over 20 courses or so. 2017, Chefs. After 3 years of making, it has opened in May 2012, somewhere in Shanghai. Pairet has never been two things: 1. Mehr haben in diesem wahrlich einzigartigen Restaurant nicht Platz. Der Raum fensterlos, lediglich mit einer Tafel für zehn Gäste bestückt, umgeben von Projektionsflächen. Um an diesen exklusiven Ort zu gelangen, begibt man sich zunächst ins Mr. & Mrs. Bund, Pairets erstes Restaurant, das er in Shanghai eröffnete. No. MONICA LIAU, THAT'S SHANGHAI, JUN 12 AUBREY BUCKINGHAM, SHANGHAI DAILY, MAY 09 Pairet’s food started conversations, inspired articles and collected awards. OMNIVORE DEAUVILLE 2010 / OMNIVORE.FR, (FRANCE) FEB 10 Easy to classify. CHEF. ECONOMIST.COM, MAY 07 Bei jedem Gang verändert sich der gesamte Raum. He was to repeat the task in Shanghai. Irgendwo in Shanghai. Psycho Taste – Somewhere in Shanghai. FINE DINING IS RARELY THIS MUCH FUN. Aside flavors, Pairet plays with texture and smell, he tricks the eye, cracks jokes in dishes, challenges preconceived ideas, and expectations, makes you think for a second: Wonder how? JÜRGEN FRANKE, EAT MAGAZINE (GERMANY), DEC 09 …. THE CHEF IS MASTERFUL, TURBULENT AND TOTALLY UNPREDICTABLE. Pairet then took his talents to the Ritz-Carlton's Cam, where he turned the HOW ABOUT THE BEVERAGE PAIRING? MEET. 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. 8 / 50 Best of Asia, No. LE FIGARO (FRANCE), FEB 12 Suchen Gäste nach der Adresse, finden sie lediglich den Hinweis “Somewhere in Shanghai”. A single noodle, presented in a concentric circle, made of fresh cuttlefish. Almost instantly, Ultraviolet wows Shanghai, and has been blessed with passionate reviews from the diners, trade and critics. wrote Alain Ducasse, perhaps is the best sum-up of what Ultraviolet is presenting.Like this experimental, avant-garde project, Pairet could be "turbulent, unpredictable, unconventional" for some even in the culinary world. both critical and popular success. Recent years have seen Pairet circle the earth to present his unique vision at gatherings of the world's culinary heavyweights. HANS SCHLOEMER, WELT AMSONNTAG (MUNICH), DEC 06 CRYSTYL MO, TIME OUT SHANGHAI, MAY 12 GEOFF NG, CITYWEEKEND, MAY 12 No. WHY A SET DEGUSTATION MENU? MR & MRS BUND. The set menu is the foundation of the synchronization between food and ambiance, upon which Ultraviolet's concept is built. Beeindruckend auch Pairets neues Konzept “The Chop Chop Club“. 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 BREAKS THE RULES, HAS FUN IN REINVENTING THE MEAL, UPDATE THE SOCIAL CONCEPT OF FOOD, AND KEEPS ON CLIMBING TO THE TOP OF THE MOST INCREDIBLE CHEFS OF HIS TIME.ALICE BÉGUET, Ultraviolet will match wine with the courses, but as well tea, beer, soda, infusion, cocktails, waters, spirits,juices…Drinks. A stranger to simple, popular dishes, and 2. PAUL PAIRET IS THE MISSING LINK BETWEEN THE 90’S AND THE THIRD MILLENNIUM. arranged his next move: Istanbul. No. stamped, and stubbornly perfectionist. Pairet's rejection of rigid culinary convention won over gourmands and went to scoop numerous honors and awards, while his cuisine was profiled internationally. COMPLETELY DETACHED FROM THE EBB AND FLOW OF FASHION AND SIMPLIFIED DOWN TO THE VERY ESSENCE OF PERFECTION. Vom Mr. & Mrs. Bund geht es mit einen Shuttle an einen geheimnisvollen Ort. ULTRAVIOLET – AN ODYSSEY INTO THE PSYCHE OF PAUL PAIRET… PAIRET IS AN OCD PERFECTIONIST WITH THE SOUL OF AN ARTIST. IS ULTRAVIOLET A 'MOLECULAR GASTRONOMY' RESTAURANT? He designs and wraps dishes in eye-catching, conversation-stopping, plain beautiful presentations. Essen mit allen Sinnen. WWW.MMBUND.COM Dann beginnt das, was Paul als Psycho Taste bezeichnet. PART CLASSIC, PART AVANT-GARDE FRENCH CUISINE IS EXECUTED WITH FLAIR AND FINESSE. View the embedded image gallery online at: Scott Wright of Limelight Studio (alle Fotos), http://www.worldsoffood.de/gastro-und-gourmet/item/2798-ultraviolet-mit-allen-sinnen-geniessen.html#sigProId4086e45ac5, Mun Kim bringt wahres Omakase nach München, Gourmet-Gala mit Harald Wohlfahrt im Schloss Heidelberg, 50 Best Recovery Summit – Wege aus der Krise by Stefan Ehresmann Februar 4, 2020. Große Braten und Fische werden auf Screens im Gastraum angeboten und in der offenen Carvery zerlegt. Mr & Mrs Bund-Modern Eatery by Paul Pairet. WHAT OTHERS SAID Das fängt schon mit der Anreise zum abgefahrensten Restaurant der Welt an. WWW.UVBYPP.CC CHEF PAUL PAIRET COOKS AVANT-GARDE CUISINE WITH FRENCH INFLUENCE - UNFORGETTABLE GOURMET DINING. WOULD PROBABLY BE BY FAR THE LEADER OF THE CONTEMPORARY CUISINE JP GABRIEL, GENTLEMAN (BELGIUM), DEC 07 EVELYN CHEN, THE INDEPENDENT (UK), NOV 09 Pairet came to Shanghai in 2005 to open Jade on 36, the flagship restaurant of the Shangri-La group's flagship hotel, the Pudong Shangri-La. It is French, in the way Pairet himself is --born, traveled, globally SIM EE WAUN, FLAVOURS (MALAYSIA), JUL 08 Paul Pairet. Werden Trüffel serviert, sitzt der Gast bei klassischer Musik und Vogelgezwitscher mitten in einem Trüffelwald. I KNOW THAT FOR MY LAST MEAL ON EARTH, NOTHING BUT JADE ON 36 WILL SUFFICE. PAUL PAIRET COOKS LIKE A DREAM... PERHAPS THE BEST MEAL OF MY LIFE. Since October 2014 Ultraviolet became one of the restaurant members of Les Grandes Tables du Monde, the first restaurant in this organization from China. FOR GALLIC GASTRONOMY THERE’S NOTHING GREATER IN SHANGHAI THAN THIS BUND HOT SPOT. ABOVE THE FABULOUS DECOR AND THE SENSATION TO DINE IN THE STARS, IT’S THE PLATE THAT WILL LEAVE YOU BREATHLESS. 41 / 50 Best 2017. Das fängt schon mit der Anreise zum abgefahrensten Restaurant der Welt an. Since then, it has gone on collecting a slew of awards and international accolades, including the recent No. Beim nächsten Gang hat man die Illusion, mit einem gläsernen Aufzug unter die Erde zu fahren. The sentiment that the restaurant's food was both exceptionally unique and essentially delicious echoed in media. IT'S DINNER AS THEATER, IT'S FOOD AS YOU'VE NEVER EXPERIENCED IT BEFORE… IT'S TOTALLY, UTTERLY WORTH IT. CRYSTYL MO, CNNGO, SEP 09 JOANNE HARRIS, THE TIMES (UK), OCT 06 In einem Shanghai-Ambiente der 1930er Jahre serviert Pairet hier Gerichte wie beim “Kochen für Freunde zuhause“. 8 / 50 Best of Asia, No. Später sitzt der Gast inmitten einer Brandung, reist ins Zentrum des Universums oder macht ein Picknick auf einer Sommerwiese. Die Rede ist vom UltraViolet in Shanghai, in dem die Gerichte von Spitzenkoch Paul Pairet von einer Multivisions-Show begleitet werden. PAUL PAIRET, THE CHEF, TRIUMPHS WITH THE MOST UNEXPECTED COMBINATIONS. ANNE-LAURE QUILLERIET, L’EXPRESS (FRANCE), NOV 07 JANE LASKY, DAILY HERALD (US), JAN 07 (Redirected from Ultraviolet (Restaurant)) 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. In his kitchen, technique is a tool used to craft a cuisine and a style, not the style on its own. Die Kommandozentrale im UltraViolet ist in der Lage, das gesamte Ambiente auf den jeweiligen Gang abzustimmen. A lemon tart appears as a whole edible lemon… "C'est magnifique et delicieux!" Whether using tinned sardines to produce sophisticated, avant-garde fine dining as he did at Jade on 36, or Das Ganze ist die wohl spektakulärste Dinner Show, die unser Planet derzeit zu bieten hat. The term "molecular gastronomy" is obviously restrictive. UNSUNG PICASSO – THE MAN IS AS FAR FROM A DIVO AS POSSIBLE, BUT PAUL PAIRET’S CULINARY CREATIONS BELIE TRUE ARTISTIC VISION AND STRONG CULINARY KNOW-HOW. Zehn Personen. Definitely. CATHERINE ROIG, ELLE (FRANCE), APR 10 Zehn Personen. WWW.PAULPAIRET.COM Conceived by Paul Pairet, the first restaurant of its kind uniting food with multi-sensory technology to create an immersive dining experience. www.paulpairet.com. THAT’S SHANGHAI, SEP 10 “MAD GENIUS” TONES DOWN TO HONE KITCHEN ARTS... JADE ON 36 PUT THE CITY ON ASIA’S CULINARY MAP. A MUST FOR ALL EPICUREANS IS JADE ON 36. KRISTIN BAIRD RATTINI, AMERICAN WAY (AMERICAN AIRLINE, US), SEP 10 THE FOOD ELIZABETH SORIANO, APPETITE (SINGAPORE), SEP 08. PAUL PAIRET, MAGNIFICENTLY EXILED SINCE THEN IN SHANGHAI WHERE HE IS COOKING UP A STORM WITH JADE ON 36… SINCE THEN, INNOVATION FADES OUT IN PARIS. The theme this time is simplicity and popularity, a democratic flourish that embraces French favorites and classics. PAUL PAIRET CHEF AND CREATOR OF ULTRAVIOLET “Turbulent, unpredictable, unconventional” PLACE. Pairet calls this the "newborn eye": tasting something as if it was being tasted for the first time, and perceiving without discrimination. Born and trained in France, Chef Paul Pairet runs two restaurants of widely different natures in Shanghai. Mehr haben in diesem wahrlich einzigartigen Restaurant nicht Platz. In short, a single table of 10, a 20-course avant-garde set menu, 5 senses, and a fully immersive dining experience.Supported by the multi sensorial technologies, each course is enhanced with its own taste-tailored atmosphere, including visual, audio and olfactory compositions. Wonder why? paul pairet breaks the rules, has fun in reinventing the meal, update the social concept of food, and keeps on climbing to the top of the most incredible chefs of his time. It is Avant-Garde, yes, but figurative Avant-Garde, not abstract: with flesh and bone! 95 in the World's Best Restaurants by Restaurant magazine UK in 2012, and No. A dish could be: interesting, new, daring — perhaps shocking — beautiful, maybe comforting, even funny, but always good." THIS FRENCH CULINARY MASTER OF SURPRISE HAS REDEFINED SHANGHAI’S DINING SCENE WITH HIS WILDLY INVENTIVE, CUTTING-EDGE CUISINE. Die Position hatte das Restaurant von Paul Pairet zuletzt 2016 inne. YOU'LL OOH AND AHH AND FORGET ANY EFFORT TO CONTAIN YOUR EXCITEMENT. Paul Pairet (born 29 June 1964) is a French chef. 1 in China by "The Miele Guide 2011/2012". Ultraviolet. In April 2009 Pairet brought to Shanghai “Mr & Mrs Bund-Modern Eatery by Paul Pairet”.This French Eatery perched on the historic Bund, more significantly, is a quite different expression of the chef's passion. ROLAND TRETTL, ESSEN & TRINKEN (GERMANY), NOV 09 7 in Asia, No. With Mr & Mrs Bund, Pairet has tailored a populist concept of sharing simple & well-executed dishes to Im Ultraviolet ist alles anders. He insists, that foie gras is not intrinsically more suited to fine dining than a piece of bread, or a truffle more interesting than the Coca Cola. "A tinned sardine" is not a lesser sardine than a fresh one, but simply a different product. Im Shangri-la Hotel gibt es das neue „Jade on 36“ bei dem der Franzose Paul Pairet der neue Super-Chef in Shanghai werden soll. Pairet first came of notice at Paris's Cafe Mosaic, where the influences of his wandering career – by that FRANÇOIS SIMON, AIR FRANCE MAGAZINE (FRANCE), MAY 07 Total abgefahren. FRANÇOIS SIMON, FIGARO SCOPE (FRANCE), MAY 07 From San Sebastian's Lo Mejor de la Gastronomia (The Best of Gastronomy) in 2007, Madrid Fusion in 2008 – where, at both, Pairet was the sole Asia-based chef invited to speak – the World Gourmet Summit 2008 in Singapore, which saw him present a culinary master class, to the participation in December 2009 in the most acknowledged and cosmopolitan "Guest Chef Concept" by Ikarus of Hanger-7, Salzburg, and the latest OFF World Tour - Shanghai 2012, Pairet continues to share with no reservations his belief and study in food. Jade on 36 became not another hotel restaurant, but a beacon for sophisticated, avant-garde cuisine in Asia, and a destination for many. using sophisticated, avant-garde techniques to produce the simplest of French dishes, at Mr & Mrs Bund, Paul Pairet is a culinary egalitarian. bite through countries or found memories". CREATIVE, DELICIOUS AND EVER SO SUBTLY REFORMING PERCEPTIONS OF THE FOOD ON OUR PLATE. Has this popular French eatery been a u-turn for the "Avant-Garde" chef? Ultraviolet project was first presented to the world in 2010's OFF5 French Omnivore Food Festival in Deauville. Under his guidance and in three years only, he staked out an international reputation for his highly personal and completely original cuisine: often exaggerated, highly technical plays on texture, temperature, and preconceived expectations. "Above all flavors should taste divine, assertive, sending taste buds into raptures, and the mind traveling on a Die Rede ist vom UltraViolet in Shanghai, in dem die Gerichte von Spitzenkoch Paul Pairet von einer Multivisions-Show begleitet werden. hotel outfit into the city's first cutting-edge restaurant. ASTONISHING EXPERIENCES FROM FRENCH PAUL PAIRET AT JADE ON 36. Das hat die Auswertung der aktuellen Ausgaben der wichtigsten Restaurantführer für China durch Restaurant-Ranglisten.de ergeben. such an impression on Ducasse that it was the master chef himself who subsequently plucked Pairet out and alice bÉguet, le figaro (france), feb 12 ultraviolet – an odyssey into the psyche of paul pairet… pairet is an ocd perfectionist with the soul of an artist. TASTE. In fact, Pairet's cooking at Mosaic made Shanghai, China. With revealing Ultraviolet, Pairet returns to his author's cuisine, yet, a 20-course meal lends to a blend of experimentation and comfort, of avant-garde and simplicity. Der Spitzenreiter des Vorjahres, das Robuchon au Dome in Macau liegt nun auf dem sechsten Platz. CRYSTYL MO, FOOD & WINE (US), MAY 10 DOMINIQUE HOFFMANN, EDGAR (FRANCE), AUG 07 Lesen Sie den gesamten Artikel in … 41 / 50 Best 2017. SHANGHAI’S TOP 20 – THE PLACE TO EAT IN SHANGHAI? point, Hong Kong, Sydney, and Jakarta – began to crystallize into a French-but-not-French style all his own. FOOD. ANYONE HEADING OUT TO SHANGHAI SHOULD NOT MISS A DINING EXPERIENCE AT MR & MRS BUND. Within four months of opening, That's Shanghai declared Mr & Mrs Bund the "Best French" restaurant in the city. Paul Pairet Home > Chefs > Paul Pairet. MR & MRS BUND – 100 BEST NEW FOOD EXPERIENCE IN THE WORLD. 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. Cooking a cuisine designed, in part, to provoke and challenge, Pairet elicited ecstatic guest response from the moment Jade on 36 opened. The former scientist student has a simple philosophy: "a dish is ready when there is nothing left to add or take away. PAUL PAIRET Conceived by Pairet for 15 years and supported by his long-time back-up VOL group, "Ultraviolet by Paul Pairet" is the first restaurant of its kind attempting to unite food with multi-sensorial technologies, in order to create a fully immersive dining experience. CHEF & FOOD RELEASE DISCOVER. "In the end", says Pairet, "It is the feeling, emotion that evoked by the dish that counts". He approaches cooking, ingredients, techniques, textures and flavors with an equal lack of prejudice and unbiased opinion without regard for national boundaries or 'class' devoid of context, and reputation.