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THE FOOD www.paulpairet.com. Suchen Gäste nach der Adresse, finden sie lediglich den Hinweis “Somewhere in Shanghai”.
Vom Mr. & Mrs. Bund geht es mit einen Shuttle an einen geheimnisvollen Ort. Easy to classify. Almost instantly, Ultraviolet wows Shanghai, and has been blessed with passionate reviews from the diners, trade and critics. "C'est magnifique et delicieux!" 41 / 50 Best 2017. ECONOMIST.COM, MAY 07 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? WWW.PAULPAIRET.COM "A tinned sardine" is not a lesser sardine than a fresh one, but simply a different product. FOR GALLIC GASTRONOMY THERE’S NOTHING GREATER IN SHANGHAI THAN THIS BUND HOT SPOT. PAUL PAIRET IS THE MISSING LINK BETWEEN THE 90’S AND THE THIRD MILLENNIUM. 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. 2017, Chefs. using sophisticated, avant-garde techniques to produce the simplest of French dishes, at Mr & Mrs Bund, Paul Pairet is a culinary egalitarian. 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. PAUL PAIRET, THE CHEF, TRIUMPHS WITH THE MOST UNEXPECTED COMBINATIONS. ABOVE THE FABULOUS DECOR AND THE SENSATION TO DINE IN THE STARS, IT’S THE PLATE THAT WILL LEAVE YOU BREATHLESS.

Der Spitzenreiter des Vorjahres, das Robuchon au Dome in Macau liegt nun auf dem sechsten Platz. EVELYN CHEN, THE WORLDS50BEST.COM, AUG 10 CATHERINE ROIG, ELLE (FRANCE), APR 10 CHEF. A stranger to simple, popular dishes, and 2. No.
But only until Ultraviolet opened. 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. LE FIGARO (FRANCE), FEB 12 Werden Trüffel serviert, sitzt der Gast bei klassischer Musik und Vogelgezwitscher mitten in einem Trüffelwald. ANNE-LAURE QUILLERIET, L’EXPRESS (FRANCE), NOV 07 With Mr & Mrs Bund, Pairet has tailored a populist concept of sharing simple & well-executed dishes to Die Kommandozentrale im UltraViolet ist in der Lage, das gesamte Ambiente auf den jeweiligen Gang abzustimmen. Pairet’s food started conversations, inspired articles and collected awards. CHEF & FOOD RELEASE DISCOVER. It is also a guide for the guests to go with the flow, to experience the set balance of rhythm and experimentation. FRANÇOIS SIMON, AIR FRANCE MAGAZINE (FRANCE), MAY 07 THE CHEF IS MASTERFUL, TURBULENT AND TOTALLY UNPREDICTABLE. Cooking a cuisine designed, in part, to provoke and challenge, Pairet elicited ecstatic guest response from the moment Jade on 36 opened. HIS PRODUCTS ARE TOP-NOTCH. Beeindruckend auch Pairets neues Konzept “The Chop Chop Club“.

PAUL PAIRET CHEF AND CREATOR OF ULTRAVIOLET “Turbulent, unpredictable, unconventional” PLACE. THE MAXIMUM LEADER - PAUL PAIRET, THE MASTERMIND IN CULINARY, HAS REDEFINED FINE DINING IN SHANGHAI. JOANNE HARRIS, THE TIMES (UK), OCT 06 WOULD PROBABLY BE BY FAR THE LEADER OF THE CONTEMPORARY CUISINE JP GABRIEL, GENTLEMAN (BELGIUM), DEC 07 Der Raum fensterlos, lediglich mit einer Tafel für zehn Gäste bestückt, umgeben von Projektionsflächen. Pairet has never been two things: 1. FINE DINING IS RARELY THIS MUCH FUN. Total abgefahren. 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.

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