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An evening at the secret Shanghai restaurant, in the kitchen with chef Paul Pairet: a multi-sensory journey through the whole 20-course tasting menu.
The French cook gave an insight into Ultraviolet by Paul Pairet and the notion of psychotaste at #50BestTalks: Life Cycle, presented by Miele. We caught up with Pairet ahead of the S.Pellegrino Young Chef 2018 Grand Finale, which will take place in Milan in May, where he is one of the Seven Sages, the internationally . Shanghai’s newest three Michelin-starred restaurant, however, turns that conventional à la carte dining model on its head. Enter Ultraviolet, an avant-garde restaurant .
French-born chef and restauranteur Paul Pairet honed his unique approach to the art of cuisine through a global journey that began at Paris’s Café Mosaic, and took him to .Chef de Cuisine, Partner – Founder. Ultraviolet / Mr & Mrs Bund / Polux / Charbon. Born and trained in France, Paul Pairet runs three restaurants of different natures in Shanghai: Timeless . PAUL PAIRET, the French-born 49-year-old chef, visited 80 spaces throughout Shanghai before deciding to set Ultraviolet — the restaurant he calls “the project of my life” — .
Described as turbulent, unpredictable, and unconventional, Paul Pairet has garnered an international reputation for his sophisticated, forward-thinking cuisine for over a .Born in Perpignan France, Chef Paul Pairet runs four restaurants of different natures in Shanghai: Mr & Mrs Bund, Polux, Charbon, and Ultraviolet - 3 Michelin Stars and among the world’s best.We caught up with Pairet ahead of the S.Pellegrino Young Chef 2018 Grand Finale, which will take place in Milan in May, where he is one of the Seven Sages, the internationally renowned . An evening at the secret Shanghai restaurant, in the kitchen with chef Paul Pairet: a multi-sensory journey through the whole 20-course tasting menu.
The French cook gave an insight into Ultraviolet by Paul Pairet and the notion of psychotaste at #50BestTalks: Life Cycle, presented by Miele. We caught up with Pairet ahead of the S.Pellegrino Young Chef 2018 Grand Finale, which will take place in Milan in May, where he is one of the Seven Sages, the internationally renowned chef jury that will ultimately choose the next S.Pellegrino Young Chef. Shanghai’s newest three Michelin-starred restaurant, however, turns that conventional à la carte dining model on its head. Enter Ultraviolet, an avant-garde restaurant by Paul Pairet that offers a multi-sensory and interactive dining experience.
French-born chef and restauranteur Paul Pairet honed his unique approach to the art of cuisine through a global journey that began at Paris’s Café Mosaic, and took him to Istanbul, Hong Kong, Sydney, Jakarta, and other exotic places.
Chef de Cuisine, Partner – Founder. Ultraviolet / Mr & Mrs Bund / Polux / Charbon. Born and trained in France, Paul Pairet runs three restaurants of different natures in Shanghai: Timeless seafood and steak house “Mr & Mrs Bund”, French café “Polux”, casual eatery “Charbon”, and avant-garde and experimental “Ultraviolet .
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PAUL PAIRET, the French-born 49-year-old chef, visited 80 spaces throughout Shanghai before deciding to set Ultraviolet — the restaurant he calls “the project of my life” — in an old .
Described as turbulent, unpredictable, and unconventional, Paul Pairet has garnered an international reputation for his sophisticated, forward-thinking cuisine for over a decade. FOUR speaks to the chef and creator of three-Michelin-starred restaurant, Ultraviolet, in Shanghai to learn more about his unique blend of experimentation and substance.Born in Perpignan France, Chef Paul Pairet runs four restaurants of different natures in Shanghai: Mr & Mrs Bund, Polux, Charbon, and Ultraviolet - 3 Michelin Stars and among the world’s best.We caught up with Pairet ahead of the S.Pellegrino Young Chef 2018 Grand Finale, which will take place in Milan in May, where he is one of the Seven Sages, the internationally renowned chef jury that will ultimately choose the next S.Pellegrino Young Chef.
An evening at the secret Shanghai restaurant, in the kitchen with chef Paul Pairet: a multi-sensory journey through the whole 20-course tasting menu. The French cook gave an insight into Ultraviolet by Paul Pairet and the notion of psychotaste at #50BestTalks: Life Cycle, presented by Miele.
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We caught up with Pairet ahead of the S.Pellegrino Young Chef 2018 Grand Finale, which will take place in Milan in May, where he is one of the Seven Sages, the internationally renowned chef jury that will ultimately choose the next S.Pellegrino Young Chef.
Shanghai’s newest three Michelin-starred restaurant, however, turns that conventional à la carte dining model on its head. Enter Ultraviolet, an avant-garde restaurant by Paul Pairet that offers a multi-sensory and interactive dining experience. French-born chef and restauranteur Paul Pairet honed his unique approach to the art of cuisine through a global journey that began at Paris’s Café Mosaic, and took him to Istanbul, Hong Kong, Sydney, Jakarta, and other exotic places.
Chef de Cuisine, Partner – Founder. Ultraviolet / Mr & Mrs Bund / Polux / Charbon. Born and trained in France, Paul Pairet runs three restaurants of different natures in Shanghai: Timeless seafood and steak house “Mr & Mrs Bund”, French café “Polux”, casual eatery “Charbon”, and avant-garde and experimental “Ultraviolet .
PAUL PAIRET, the French-born 49-year-old chef, visited 80 spaces throughout Shanghai before deciding to set Ultraviolet — the restaurant he calls “the project of my life” — in an old . Described as turbulent, unpredictable, and unconventional, Paul Pairet has garnered an international reputation for his sophisticated, forward-thinking cuisine for over a decade. FOUR speaks to the chef and creator of three-Michelin-starred restaurant, Ultraviolet, in Shanghai to learn more about his unique blend of experimentation and substance.Born in Perpignan France, Chef Paul Pairet runs four restaurants of different natures in Shanghai: Mr & Mrs Bund, Polux, Charbon, and Ultraviolet - 3 Michelin Stars and among the world’s best.
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