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Paul Pairet

Ultraviolet

Paul Pairet was born and trained in France, Paul Pairet first came of notice in 1998 at Paris’s Cafe Mosaic, where the influences of his wandering career began to crystallize into not-so-French style all his own.

Pairet travelled the wide world -Paris, Hong Kong, Sidney, Jakarta and Istanbul – before landing in Shanghai in 2005 to open the restaurant Jade on 36 of Shangri-La.

A Turbolent, unpredictable and unconventional chef

The smells, textures, aromas and flavours of his travels have inspired and tooted his very distinctive style of cuisine, leaving behind a lasting impression, critics struggling for words and diners for encore. In three short years, Jade stood out from the “Hotel restaurant” crowd to stake out an international reputation for sophisticated, Avant Garde Cuisine in Asia, and became a destination in itself.

In April 2009 Pairet brought to Shanghai “Mr & Mrs Bund”. This Modern French Eatery perched on the historic Bund, more significantly, is a quite different expression of the chef’s passion.

Ultraviolet project was first presented to the world in 2010 Omnivore Food Festival in Deauville. After 3 years of making, it opened in May 2012.

Ultraviolet, the “Psycho-Taste”, the first restaurant of its kind attempting to unite food with multi-sensorial technology, to create a fully immersive dining experience.

Conceived by Paul Pairet since 1996 and opened in 2012, Ultraviolet is the first restaurant of its kind uniting food with multi-sensorial technologies to create a fully immersive dining experience. A single table of ten seats. A dining room of high-end technology. A 20-course “Avant-Garde” set menu.

“It is Avant-Garde, yes, but figurative Avant-Grade, not abstract with flesh and bone!”

All guests sit together. The experience unfolds as a play. Food leads. Each course is enhanced with its own taste-tailored atmosphere: lights, sounds, music, scents, projection, images, imagination… and food. To influence, entertain, challenge, interact, celebrate, boost, immerse, or simply support the perception of taste. To induce the role of the elusive “Psycho-Taste”, and acknowledge the influence, on taste, of everything about taste… but the taste. To offer a bold and exclusive dining experience that engages all the senses to create the ultimate luxury: Emotion.