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both critical and popular success. Cooking a cuisine designed, in part, to provoke and challenge, Pairet elicited ecstatic guest response from the moment Jade on 36 opened. PAUL PAIRET, THE CHEF, TRIUMPHS WITH THE MOST UNEXPECTED COMBINATIONS. Hier stellt Pairet die Frage, welchen Einfluss Ambiente, Sound und visuelle Eindrücke auf den Geschmack haben. Beeindruckend auch Pairets neues Konzept “The Chop Chop Club“. …. I KNOW THAT FOR MY LAST MEAL ON EARTH, NOTHING BUT JADE ON 36 WILL SUFFICE. Bei jedem Gang verändert sich der gesamte Raum. Die Kommandozentrale im UltraViolet ist in der Lage, das gesamte Ambiente auf den jeweiligen Gang abzustimmen. In einem Shanghai-Ambiente der 1930er Jahre serviert Pairet hier Gerichte wie beim “Kochen für Freunde zuhause“. FOOD. (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. 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, It has been described as a culinary destination just weeks after its official launch. Pairet’s food started conversations, inspired articles and collected awards. using sophisticated, avant-garde techniques to produce the simplest of French dishes, at Mr & Mrs Bund, Paul Pairet is a culinary egalitarian. It is Avant-Garde, yes, but figurative Avant-Garde, not abstract: with flesh and bone! Born and trained in France, Chef Paul Pairet runs two restaurants of widely different natures in Shanghai. The set menu is the foundation of the synchronization between food and ambiance, upon which Ultraviolet's concept is built. IS ULTRAVIOLET A 'MOLECULAR GASTRONOMY' RESTAURANT? Jade on 36 became not another hotel restaurant, but a beacon for sophisticated, avant-garde cuisine in Asia, and a destination for many. Since then, it has gone on collecting a slew of awards and international accolades, including the recent No. PAUL PAIRET IS THE MISSING LINK BETWEEN THE 90’S AND THE THIRD MILLENNIUM. OMNIVORE DEAUVILLE 2010 / OMNIVORE.FR, (FRANCE) FEB 10 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. ULTRAVIOLET – AN ODYSSEY INTO THE PSYCHE OF PAUL PAIRET… PAIRET IS AN OCD PERFECTIONIST WITH THE SOUL OF AN ARTIST. WHAT OTHERS SAID PAUL PAIRET Suchen Gäste nach der Adresse, finden sie lediglich den Hinweis “Somewhere in Shanghai”. Dann beginnt das, was Paul als Psycho Taste bezeichnet. Mehr haben in diesem wahrlich einzigartigen Restaurant nicht Platz. point, Hong Kong, Sydney, and Jakarta – began to crystallize into a French-but-not-French style all his own. Große Braten und Fische werden auf Screens im Gastraum angeboten und in der offenen Carvery zerlegt. ELIZABETH SORIANO, APPETITE (SINGAPORE), SEP 08. PART CLASSIC, PART AVANT-GARDE FRENCH CUISINE IS EXECUTED WITH FLAIR AND FINESSE. In his kitchen, technique is a tool used to craft a cuisine and a style, not the style on its own. No. WWW.UVBYPP.CC IS ULTRAVIOLET A 'MOLECULAR GASTRONOMY' RESTAURANT? MONICA LIAU, THAT'S SHANGHAI, JUN 12 THE MAXIMUM LEADER - PAUL PAIRET, THE MASTERMIND IN CULINARY, HAS REDEFINED FINE DINING IN SHANGHAI. Pairet calls this the "newborn eye": tasting something as if it was being tasted for the first time, and perceiving without discrimination. CHEF. Der Raum fensterlos, lediglich mit einer Tafel für zehn Gäste bestückt, umgeben von Projektionsflächen. 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? Total abgefahren. ECONOMIST.COM, MAY 07 Im vergangenen Jahr belegte es den zweiten Platz. JANE LASKY, DAILY HERALD (US), JAN 07 Ultraviolet project was first presented to the world in 2010's OFF5 French Omnivore Food Festival in Deauville. CRYSTYL MO, TIME OUT SHANGHAI, MAY 12 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. The theme this time is simplicity and popularity, a democratic flourish that embraces French favorites and classics. Und es war das erste Restaurant auf chinesischem Festland, das es in die World’s 50 Best Restaurants schaffte. COMPLETELY DETACHED FROM THE EBB AND FLOW OF FASHION AND SIMPLIFIED DOWN TO THE VERY ESSENCE OF PERFECTION. FRANÇOIS SIMON, FIGARO SCOPE (FRANCE), MAY 07 JOANNE HARRIS, THE TIMES (UK), OCT 06 DOMINIQUE HOFFMANN, EDGAR (FRANCE), AUG 07 PARISIAN CHEF PAUL PAIRET, AN ARTIST WHO RETAINS A SENSE OF HUMOUR ABOUT HIS SERIOUS CUISINE. KRISTIN BAIRD RATTINI, AMERICAN WAY (AMERICAN AIRLINE, US), SEP 10 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. FOR GALLIC GASTRONOMY THERE’S NOTHING GREATER IN SHANGHAI THAN THIS BUND HOT SPOT. Definitely. A MUST FOR ALL EPICUREANS IS JADE ON 36. Zehn Personen. "A tinned sardine" is not a lesser sardine than a fresh one, but simply a different product. Beim nächsten Gang hat man die Illusion, mit einem gläsernen Aufzug unter die Erde zu fahren. 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. Recent years have seen Pairet circle the earth to present his unique vision at gatherings of the world's culinary heavyweights. "In the end", says Pairet, "It is the feeling, emotion that evoked by the dish that counts". LE FIGARO (FRANCE), FEB 12 A dish could be: interesting, new, daring — perhaps shocking — beautiful, maybe comforting, even funny, but always good." 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. stamped, and stubbornly perfectionist. A popular French modern eatery "Mr & Mrs Bund", and an avant-garde, experimental restaurant "Ultraviolet". 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. 1 in China by "The Miele Guide 2011/2012". His cuisine is often described as avant-garde (a few press reference links at the end of the article). Paul Pairet. Der Spitzenreiter des Vorjahres, das Robuchon au Dome in Macau liegt nun auf dem sechsten Platz. GEOFF NG, CITYWEEKEND, MAY 12 arranged his next move: Istanbul. 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. A single noodle, presented in a concentric circle, made of fresh cuttlefish. CRYSTYL MO, CNNGO, SEP 09 bite through countries or found memories". MEET. LUCY WAVERMAN, THE GLOBE & MAIL (TORONTO), OCT 06 AUBREY BUCKINGHAM, SHANGHAI DAILY, MAY 09 HANS SCHLOEMER, WELT AMSONNTAG (MUNICH), DEC 06 EVELYN CHEN, THE INDEPENDENT (UK), NOV 09 CREATIVE, DELICIOUS AND EVER SO SUBTLY REFORMING PERCEPTIONS OF THE FOOD ON OUR PLATE. JÜRGEN FRANKE, EAT MAGAZINE (GERMANY), DEC 09 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. Psycho Taste – Somewhere in Shanghai. FRANÇOIS SIMON, AIR FRANCE MAGAZINE (FRANCE), MAY 07 Werden Trüffel serviert, sitzt der Gast bei klassischer Musik und Vogelgezwitscher mitten in einem Trüffelwald. Pairet first came of notice at Paris's Cafe Mosaic, where the influences of his wandering career – by that MR & MRS BUND. DISCOVER. 41 / 50 Best 2017. Pairet's rejection of rigid culinary convention won over gourmands and went to scoop numerous honors and awards, while his cuisine was profiled internationally. Das fängt schon mit der Anreise zum abgefahrensten Restaurant der Welt an. 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. Das Ganze ist die wohl spektakulärste Dinner Show, die unser Planet derzeit zu bieten hat. 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. CHEF & FOOD RELEASE 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. ANNE-LAURE QUILLERIET, L’EXPRESS (FRANCE), NOV 07 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. No. DISHES AS ASTONISHING IN TASTE AS THEY WERE IN ARTFUL APPEARANCE. ‘IF THERE WERE NO ONE HERE,’ MY COMPANION WHISPERS, ‘I WOULD LICK THE PLATE CLEAN.’ CRYSTYL MO, CITY WEEKEND, APR 07 Das hat die Auswertung der aktuellen Ausgaben der wichtigsten Restaurantführer für China durch Restaurant-Ranglisten.de ergeben. He is the founder-partner and chef de cuisine of restaurants Mr & Mrs Bund, Ultraviolet, and cafe Polux, all located in Shanghai, China. 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. No. Die Kommandozentrale im UltraViolet ist in der Lage, das gesamte Ambiente auf den jeweiligen Gang abzustimmen. Wine is not the sole answer to beverage pairing, specifically when the meal spreads over 20 courses or so. He designs and wraps dishes in eye-catching, conversation-stopping, plain beautiful presentations. ASTONISHING EXPERIENCES FROM FRENCH PAUL PAIRET AT JADE ON 36. ROLAND TRETTL, ESSEN & TRINKEN (GERMANY), NOV 09 HOW ABOUT THE BEVERAGE PAIRING? FINE DINING IS RARELY THIS MUCH FUN. 41 / 50 Best 2017. The term "molecular gastronomy" is obviously restrictive. Ultraviolet will match wine with the courses, but as well tea, beer, soda, infusion, cocktails, waters, spirits,juices…Drinks. 95 in the World's Best Restaurants by Restaurant magazine UK in 2012, and No. Vom Mr. & Mrs. Bund geht es mit einen Shuttle an einen geheimnisvollen Ort. Essen mit allen Sinnen. 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. Die Rede ist vom UltraViolet in Shanghai, in dem die Gerichte von Spitzenkoch Paul Pairet von einer Multivisions-Show begleitet werden. "C'est magnifique et delicieux!" ABOVE THE FABULOUS DECOR AND THE SENSATION TO DINE IN THE STARS, IT’S THE PLATE THAT WILL LEAVE YOU BREATHLESS. 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. Paul Pairet uses modern techniques as well as old and primitive ones. CRYSTYL MO, FOOD & WINE (US), MAY 10 WOULD PROBABLY BE BY FAR THE LEADER OF THE CONTEMPORARY CUISINE JP GABRIEL, GENTLEMAN (BELGIUM), DEC 07 WWW.MMBUND.COM such an impression on Ducasse that it was the master chef himself who subsequently plucked Pairet out and 8 / 50 Best of Asia, No. THIS FRENCH CULINARY MASTER OF SURPRISE HAS REDEFINED SHANGHAI’S DINING SCENE WITH HIS WILDLY INVENTIVE, CUTTING-EDGE CUISINE. ANYONE HEADING OUT TO SHANGHAI SHOULD NOT MISS A DINING EXPERIENCE AT MR & MRS BUND. hotel outfit into the city's first cutting-edge restaurant. THE FOOD Die Position hatte das Restaurant von Paul Pairet zuletzt 2016 inne. WHY A SET DEGUSTATION MENU? The sentiment that the restaurant's food was both exceptionally unique and essentially delicious echoed in media. Critics talked of Mosaic and of Alain Ducasse's Spoon in equal terms. "Above all flavors should taste divine, assertive, sending taste buds into raptures, and the mind traveling on a CHEF PAUL PAIRET COOKS AVANT-GARDE CUISINE WITH FRENCH INFLUENCE - UNFORGETTABLE GOURMET DINING. Shanghai, China. Um an diesen exklusiven Ort zu gelangen, begibt man sich zunächst ins Mr. & Mrs. Bund, Pairets erstes Restaurant, das er in Shanghai eröffnete. Irgendwo in Shanghai. Pairet has never been two things: 1. Has this popular French eatery been a u-turn for the "Avant-Garde" chef? EVELYN CHEN, THE WORLDS50BEST.COM, AUG 10 Easy to classify. Pairet then took his talents to the Ritz-Carlton's Cam, where he turned the Des weiteren werden im nächsten Jahr noch mehr Luxus Restaurants an Shanghais bester Location, dem Bund eröffnet. Since October 2014 Ultraviolet became one of the restaurant members of Les Grandes Tables du Monde, the first restaurant in this organization from China. CATHERINE ROIG, ELLE (FRANCE), APR 10 Within four months of opening, That's Shanghai declared Mr & Mrs Bund the "Best French" restaurant in the city. Die Rede ist vom UltraViolet in Shanghai, in dem die Gerichte von Spitzenkoch Paul Pairet von einer Multivisions-Show begleitet werden. Almost instantly, Ultraviolet wows Shanghai, and has been blessed with passionate reviews from the diners, trade and critics. TASTE. 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. With Mr & Mrs Bund, Pairet has tailored a populist concept of sharing simple & well-executed dishes to Später sitzt der Gast inmitten einer Brandung, reist ins Zentrum des Universums oder macht ein Picknick auf einer Sommerwiese. “MAD GENIUS” TONES DOWN TO HONE KITCHEN ARTS... JADE ON 36 PUT THE CITY ON ASIA’S CULINARY MAP. YOU'LL OOH AND AHH AND FORGET ANY EFFORT TO CONTAIN YOUR EXCITEMENT. Paul Pairet Home > Chefs > Paul Pairet. 2017, Chefs. 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. HIS PRODUCTS ARE TOP-NOTCH. by Stefan Ehresmann Februar 4, 2020. Lesen Sie den gesamten Artikel in … IT'S DINNER AS THEATER, IT'S FOOD AS YOU'VE NEVER EXPERIENCED IT BEFORE… IT'S TOTALLY, UTTERLY WORTH IT. Conceived by Paul Pairet, the first restaurant of its kind uniting food with multi-sensory technology to create an immersive dining experience. After 3 years of making, it has opened in May 2012, somewhere in Shanghai. 8 / 50 Best of Asia, No. A beef short rib, glistening on an over-sized bone. PAUL PAIRET COOKS LIKE A DREAM... PERHAPS THE BEST MEAL OF MY LIFE. 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. SHANGHAI’S TOP 20 – THE PLACE TO EAT IN SHANGHAI? A lemon tart appears as a whole edible lemon… THAT’S SHANGHAI, SEP 10 A stranger to simple, popular dishes, and 2. Im Ultraviolet ist alles anders. The former scientist student has a simple philosophy: "a dish is ready when there is nothing left to add or take away. IT IS A HYPNOTIC SEESAW OF EXTREMES. Mehr haben in diesem wahrlich einzigartigen Restaurant nicht Platz. Das fängt schon mit der Anreise zum abgefahrensten Restaurant der Welt an. www.paulpairet.com. Mr & Mrs Bund-Modern Eatery by Paul Pairet. Zehn Personen. 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. It is Avant-Garde, yes, but figurative Avant-Garde, not abstract: with flesh and bone! In fact, Pairet's cooking at Mosaic made It is French, in the way Pairet himself is --born, traveled, globally PAUL PAIRET CHEF AND CREATOR OF ULTRAVIOLET “Turbulent, unpredictable, unconventional” PLACE. THE CHEF IS MASTERFUL, TURBULENT AND TOTALLY UNPREDICTABLE. Ultraviolet. But only until Ultraviolet opened. 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 Whether using tinned sardines to produce sophisticated, avant-garde fine dining as he did at Jade on 36, or It is also a guide for the guests to go with the flow, to experience the set balance of rhythm and experimentation. He was to repeat the task in Shanghai. 7 in Asia, No. SIM EE WAUN, FLAVOURS (MALAYSIA), JUL 08 Paul Pairet (born 29 June 1964) is a French chef. Im Ultraviolet ist alles anders. WWW.PAULPAIRET.COM MR & MRS BUND – 100 BEST NEW FOOD EXPERIENCE IN THE WORLD. HIGH CULINARY STYLE COURTESY OF AVANT-GARDE.

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