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By 7.30pm, the last guests have arrived. A last sip of sparkling, and it’s
time to go.
One van with tinted windows is waiting. The driver wears black.
We are heading to nowhere, a few lanes, left. Right. Left. The driver
must be lost.
The van stops in front of a crumbling local factory. We are trapped.
What am I doing here? Is this the Restaurant?
Doors open; nobody there, just a table, ascetic, immaculate, white…majestic.
And then, a gong rings out loudly; a countdown begins: « 6, 5, 4, 3, 2, 1...»
Apollo Mission to the Moon - a 1969 vintage.
CRRRRCHHHIIITTIIIIIIIIIIIIICRRRRCHHHIIITTIIIIIIIIIIIII……………CLAC!!
A power failure, a serious one…
Everything goes silent.
The room is dark, pitch dark, black black.
«Houston, we have a problem.»
The room turns cold, blustery.
The sound of a blizzard grows stronger, first from a distance and then
whistling in my ears.
The table glows, lights, pure white, snowy, windy...
First course: “Apple-Wasabi Ostie”
A short introduction from the Host... “Welcome Home!”
We can eat.
Fresh... Very fresh... Too fresh!
It is about freshness, exaggerated to coldness.
By now, I feel cold, but awakened...
1 - ONCE UPON A TIME
2 - INTRO : WWWW //ULTRAVIOLET…A STORY IN 20 COURSES
3 - CHEF, FOOD, TASTE AND PSYCHO-TASTE
4 - THE PLACE: ULTRA DINING
5 - PEOPLE: THE PROJECT TEAM - THE PARTNERS
6 - WHAT OTHERS SAID (PRESS AND GUESTS)
7 - FACTS
ULTRAVIOLET…A STORY IN 20 COURSES
WHAT, WHY, WHEN, WHERE
WHAT
A single table of ten seats only. A 20-course “Avant-Garde” set menu.
All the guests sit together. The experience begins. Food leads.
Dinner unfolds as a sensory play choreographed by chef Paul Pairet and the Ultraviolet Team.
No décor, no artifacts, no paintings, no views… Ultraviolet’s dining room is ascetic by nature.
Specifically equipped with multi sensorial high-end technology, the dining room is dressed-up
by lights, sounds, music, scents… a cool air blow, an immersive projection, images and imagination… and food. Each course is enhanced with its own taste-tailored atmosphere.
Ultraviolet is the first experimental restaurant of its kind.
WHY
To Influence, Entertain, Challenge, Interact, Celebrate, Boost, Immerse, or simply Support
the perception of taste through a tailored atmosphere. 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
WHEN - WHERE
Ultraviolet has opened on May 18th , 2012, somewhere in Shanghai.
HY
WWWW
Conceived by Paul Pairet for over 15 years and supported by VOL group, Ultraviolet is the first restaurant of
its kind attempting to unite food with multi-sensorial technologies in order to create a fully immersive dining
experience.
MORE…
WHAT’S REALLY NEW?
IS ULTRAVIOLET A DINNER-SHOW?
WHY 10 SEATS ONLY?
IS ULTRAVIOLET PRETENTIOUS?
ORIGIN OF ULTRAVIOLET
THE « A LA CARTE » CONSTRAINTS
photo credit : Scott Wright «www.limelightstudio.cn»
CHEF,FOOD,TASTE
AND PSYCHO-TASTE
PAUL PAIRET: CHEF AND CREATOR OF ULTRAVIOLET
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 a not-so-French
style all his own.
Pairet travelled the wide world -Paris, Hong Kong, Sydney, Jakarta, and Istanbul - before
landing in Shanghai in 2005 to open Jade on 36 of Shangri-La.
The smells, textures, aromas and flavours of his travels have inspired and rooted his very
distinctive style of cuisine, leaving behind a lasting impression, critics struggling for words
and diners for encore.
In three short years, Jade on 36 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 2008, Pairet left Jade on 36 to join the VOL Group at the heritage Bund 18 building.
In opening Mr & Mrs Bund, a very French “modern eatery”, Pairet has tailored a populist
concept based on sharing simple and well-executed dishes. It is French, in the way the
man is French: born, travelled, globally stamped, stubbornly perfectionist.
With the launch of the long-anticipated project Ultraviolet in May 2012, 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. Conceived by Pairet for over 15 years, this first experimental
restaurant of its kind is where Pairet’s cuisine performs at its best.
Pairet’s style has been set as avant-garde figurative, but above all, it tastes assertive, often
sending taste buds into raptures, and the mind travelling on a bite through countries or
found memories…
He approaches cooking, ingredients, techniques, texture and flavors with an equal lack of
prejudice and unbiased opinion, devoid of context, and reputation.
He tricks the eye, cracks jokes, challenges pre-conceived ideas and expectations, makes
you think for a second: Wonder how? Wonder why?
The former scientist student has a simple philosophy: “a dish is ready when there is nothing
left to add or take away”.
Avant-Garde, yes, but figurative: with flesh and bone.
THE FOOD FROM ULTRAVIOLET
After the populist and popular Mr & Mrs Bund, Ultraviolet stamps Paul Pairet’s return to the author’s cuisine
he became known for at the Pudong Shangri-La’s Jade on 36.
All guests receive the same 20-course set menu at the same time, which pushes the experience towards
the essence of what a meal is about: a communion.
Ultraviolet’s 20 courses (or so) menu will move in a series of dishes grouped by size and nature.
Dinner may begin with just one or two bite dishes, move to more substantial fare, before hitting uphill a
“pivotal moment,” where the meal might suspend its synchronization to introduce a choice.
The menu will then shift downhill for a series of digestives and sweets in diminishing sizes.
What dishes make up the series is entirely flexible. Pairet reserves the freedom to express his personal
“avant-garde figurative” cuisine (understand modern with flesh and bone) as much as his right to express
the essence of a product, simplicity and anti-theatrics.
The rhythm and size of a 20 courses meal lend to both experimentation and comfort, to Wwows and Haaas.
Pairet intends to blend both.
MORE…
CHEF & FOOD RELEASE
WWW.PAULPAIRET.COM WWW.UVBYPP.CC WWW.MMBUND.COM
WHY A SET DEGUSTATION MENU?
HOW ABOUT THE BEVERAGE PAIRING?
IS ULTRAVIOLET A ‘MOLECULAR GASTRONOMY’ RESTAURANT?
ISN’T FOOD JUST ABOUT TASTE?
Food is obviously the main reason to experience Ultraviolet, and taste is its primary focus. But to assume that food
is only about taste is naive.
Food is ultimately about emotion, and emotion goes beyond taste. Emotion is influenced by your mood, your memories, your surroundings, your expectations, the people sitting next to you, your chair, your subconscious…the
lighting, the memory of a music, the realism of a sound, a view, a particular scent …the so-called atmosphere…and
all external parameters building up your pre-conceived idea of what you are going to taste…your PSYCHO TASTE.
“We eat more myths than calories.” – Alain Senderens
“When I eat an alleged exquisite dish, its gastronomic reputation interposed in
between my feeling and my subconscious. I could think that I love its flavors,
whilst an extra dose of attention could prove me wrong.” - H L Bergson
“Imagination is a magnifier that transforms appetite into desire.” – Paul Pairet
MIND
ULTRAVIOLET
TEST
INFLUENCES
EXPERIENCE
PERCEPTION
ULTRAVIOLET
PSYCHO TASTE
MEMORY
SUBCONSCIOUS
EXPECTATION
MIND
WHAT IS THE «PSYCHO TASTE»?
The psycho taste is everything about the taste but the taste.
It is the expectation and the memory, the before and the after,
the mind over the palate.
It is all the factors that influence our perception of taste.
See a tomato, and your mind will call upon its memory to tell
you its taste. Smell bread baking, and you can taste the finished loaf. This subconscious outcome is at work all around
us. Salivation is a primary tangible effect of the psycho taste...
on you… on this lion too. We all psycho-taste before we taste.
Ultraviolet incorporates technology traditionally used in unrelated fields to drive and control the psycho taste and enhance the
perception of food.
MORE…
FOOD SHOULD SPEAK FOR ITSELF
HAVE CHEFS BEEN ABLE TO CONTROL THE PSYCHO TASTE BEFORE?
IS DISH DESIGN STILL RELEVANT? (Considering Ultraviolet’s other technologies)
INSPECTOR COLUMBO: THE REAL MAN BEHIND ULTRAVIOLET
“PSYCHO TASTE”
“TASTE MY WORDS”
“FOOD SPEAKS”
“JE NE SAIS QUOI”
THE PLACE
ULTRA DINING
With no business model, no reference or anything to compare-with
Ultraviolet is unclassifiable, really. This is probably the best definition of the project.
ULTRAVIOLET IN A FEW NUMBERS
29.5 tons of steel / 13,850 meters of cables & wires / 2,250 m electrical floor conduits / 150 m
of trunking / 1 new roof (by accidental miscommunication) / 900 sqm surface dedicated to the
project / 1,102 sqm of cements (walls and floors) / 1,750 sqm paint (ceiling & walls) / 503.55
sqm of epoxy / / 589 sqm gypsum board / 32 A/C machines / 454 m A/C piping / 95 sqm Aircon ducting / 465 m drainage pipes / 350 KW electric power coupled with an anti-explosion
4 cubic meter LPG gas room/ 8.5 m high ceilings/ 131 power sockets/ 27 smoke detectors
/ 8 heat detectors / 15 fire safety speakers / 45 doors (say again?) 45 doors (including 8
automatic) / 176.5 sqm glass (installed, dismantled, re-installed, dismantled, and re-re-installed) / 146 light bulbs excluding LED strips (mounted, dismounted, remounted) / 6 heavy
pulley motors / 10 computers screen / 56 speakers / 7 high resolution projectors / 4 dry smell
projectors / 12 CCTV cameras / 4,274 pieces of tableware / One of the highest technological
kitchens in Asia / Close to 15,000 emails (1,000 would have been enough, but we repeated
a lot of time the same thing) and a 30GB UV file /
Up to 50,000 cigarettes nervously vacuumed by a couple of guys (no names) and 8,000
double espressos (same guys) / 300 kg of double cheeseburgers out of commodity / A bowl
of tears, 10 bowls of rage, a few bowls of steel / A 300-year-old dead tree (says the tree) /
2.5 employees per guest / 2.5 M US investment / 3 years of work and counting / Over 1 year
delay
10 seats…
Let me rephrase it.
10 seats!
In other words, the equivalent of an Olympic football field for a classical 100 seats restaurant.
IS THIS A LUXURY RESTAURANT?
You won’t find much Luxury as such in Ultraviolet (only in the toilets ironically…).
It is quite a naked body stripped down to its core essential.
It is about cement, steel and glass actually…
But if you want to understand how could this restaurant claim to be one of the most of anything in truth, than you might measure
it within its exceptional context of 10 customers only…
Or you might want to visit the back office, the engine and its power.
LUXURY
What is luxury?...Gold?
For those who have gold, time is luxury.
What is luxury?...Time?
For those who have time, meaning is luxury.
Would luxury be what one does not have?
Luxury is at hand, but difficult to catch and impossible
to retain.
It passes, it moves, it lives, it is a feeling, an emotion:
An exclusive experience that shall imprint the memory.
Emotion is the quintessence of luxury.
THE DINING ROOM
THE PROJECT TEAM
A table, 10 chairs and white walls. No décor, no artifacts, no paintings, no views..
Ultraviolet’s dining room is ascetic by nature, dressed-up by lights,
sounds, smells, images, imagination, scenarios…and food. The entire difficulty of the project was to reconcile conflicting technologies, to
keep them invisible and to simply drive complexity.
Computerized RGB lights, LED floor strips, pin projectors, UV bulbs,
HD wall and table projectors, dry scent diffusers, tracking shape recognition, infrared cameras, multi-channel surround sound system, individual laser speakers, temperature air blown turbine… All the sensory
technology is concealed within the dining room’s ceiling and walls,
and controlled remotely from a separate “Techno-room”.
Cement and steel, black and white, mat and shiny… Ultraviolet’s kitchen stands out as a gem of technology wrapped in design and stamped with the finest brands on the market.
By all means oversized in regards to the small table of ten guests, the
kitchen has been conceived as a research and development studio.
MORE…
THE FIVE SENSES
THE TABLEWARE
KITCHEN APPARATUS
PEOPLE
THE KITCHEN
Originally, there was a small team under the banner of VOL group: Greg Robinson (Head of Research),
Fabien Verdier (Host and Director), myself… But then, the team grew… , Magma (designer), Artbeat Studio …
So many people have been involved directly or indirectly that our thank-you list does not even pay tribute to
all of them. It has been undoubtedly the least efficient restaurant project ever if not the most complex…but
really… Did we all underestimate the difficulty to shape complexity into apparent simplicity?
MORE…
THE TEAM THAT BUILT
ULTRAVIOLET
THE PARTNERS
How do you justify commercially a project such as Ultraviolet
that cannot in any case generate direct revenue?
From the start, we had to think differently about the way to
sustain viability, about investment and operational cost.
We quickly understood that like-minded companies sharing
similar core values, could be interested in supporting the genuine experimental edge of Ultraviolet, sharing the potential
return on communication without being obtrusive.
JC Chiang, the visionary man backing up VOL (Mr &
Mrs Bund / Bar Rouge / B5 / Artbeat Studio) was the first
to fully embrace the potential of development behind
Ultraviolet.
Further strategic partnerships with high-end selected companies came along the way, and have contributed to about a
third of the project’s investment, and above all, have set the
basis for future development as a Research & Development
project.
MORE…
HOW MUCH?
“VALUE FOR MONEY” THE MOST EXPENSIVE RESTAURANT PER
CUSTOMER IN THE WORLD
HOW CAN ULTRAVIOLET MAKE MONEY?
IS THE INDIRECT MARKETING ROLE OF ULTRAVIOLET A NEW IDEA?
JC CHIANG: VISIONARY CHAIRMAN
AVANT GARDE
HAUTE CUISINE
BY THE PRESS
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, LE FIGARO (FRANCE), FEB 12 ULTRAVIOLET – AN ODYSSEY INTO THE PSYCHE OF PAUL PAIRET…
AN OCD PERFECTIONIST WITH THE SOUL OF AN ARTIST. MONICA LIAU, THAT’S SHANGHAI, JUN 12 YOU’LL OOH AND AHH AND FORGET ANY EFFORT TO CONTAIN
YOUR EXCITEMENT. IT’S DINNER AS THEATER, IT’S FOOD AS YOU’VE NEVER EXPERIENCED IT BEFORE… IT’S TOTALLY, UTTERLY WORTH IT. GEOFF NG, CITYWEEKEND, MAY 12 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. CRYSTYL MO, TIME OUT SHANGHAI, MAY 12
MATCHING THE GREATEST STARS OF THE CULINARY WORLD. ... IF HE HAD STAYED IN FRANCE, PAUL PAIRET WOULD PROBABLY BE BY FAR THE LEADER OF THE
CONTEMPORARY CUISINE JP GABRIEL, GENTLEMAN (BELGIUM), DEC 07 PAUL PAIRET IS THE MISSING LINK BETWEEN THE 90’S AND THE THIRD MILLENNIUM.
OMNIVORE DEAUVILLE 2010 / OMNIVORE.FR, (FRANCE) FEB 10 COMPLETELY DETACHED FROM THE EBB AND FLOW OF FASHION AND SIMPLIFIED DOWN TO
THE VERY ESSENCE OF PERFECTION. ROLAND TRETTL, ESSEN & TRINKEN (GERMANY), NOV 09 THE CHEF IS MASTERFUL, TURBULENT AND TOTALLY UNPREDICTABLE. HIS PRODUCTS ARE TOP-NOTCH. FRANÇOIS SIMON, AIR FRANCE MAGAZINE (FRANCE), MAY 07 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. FRANÇOIS SIMON, FIGARO SCOPE
(FRANCE), MAY 07 I KNOW THAT FOR MY LAST MEAL ON EARTH, NOTHING BUT JADE ON 36 WILL SUFFICE. JOANNE HARRIS, THE TIMES (UK), OCT 06 HIGH
CULINARY STYLE COURTESY OF AVANT-GARDE. PARISIAN CHEF PAUL PAIRET, AN ARTIST WHO RETAINS A SENSE OF HUMOUR ABOUT HIS SERIOUS CUISINE.
JANE LASKY, DAILY HERALD (US), JAN 07 PAUL PAIRET COOKS LIKE A DREAM... PERHAPS THE BEST MEAL OF MY LIFE. LUCY WAVERMAN, THE GLOBE & MAIL
(TORONTO), OCT 06 THE MAXIMUM LEADER - PAUL PAIRET, THE MASTERMIND IN CULINARY, HAS REDEFINED FINE DINING IN SHANGHAI. JÜRGEN FRANKE, EAT
MAGAZINE (GERMANY), DEC 09 IT IS A HYPNOTIC SEESAW OF EXTREMES.‘IF THERE WERE NO ONE HERE,’ MY COMPANION WHISPERS, ‘I WOULD LICK THE PLATE
CLEAN.’ CRYSTYL MO, CITY WEEKEND, APR 07 PAUL PAIRET, THE CHEF, TRIUMPHS WITH THE MOST UNEXPECTED COMBINATIONS. FINE DINING IS RARELY THIS
MUCH FUN. ECONOMIST.COM, MAY 07 A MUST FOR ALL EPICUREANS IS JADE ON 36. AMY VAN, MILLIONAIRE ASIA (SINGAPORE), SEP 07 THE BEST WESTERN
CUISINE IN SHANGHAI IS AT JADE ON 36 ... CHEF PAUL PAIRET COOKS AVANT-GARDE CUISINE WITH FRENCH INFLUENCE - UNFORGETTABLE GOURMET DINING.
HANS SCHLOEMER, WELT AMSONNTAG (MUNICH), DEC 06 ASTONISHING EXPERIENCES FROM FRENCH PAUL PAIRET AT JADE ON 36. ANNE-LAURE QUILLERIET,
L’EXPRESS (FRANCE), NOV 07 ABOVE THE FABULOUS DECOR AND THE SENSATION TO DINE IN THE STARS, IT’S THE PLATE THAT WILL LEAVE YOU BREATHLESS.
DOMINIQUE HOFFMANN, EDGAR (FRANCE), AUG 07 DISHES AS ASTONISHING IN TASTE AS THEY WERE IN ARTFUL APPEARANCE. CRYSTYL MO, CNNGO, SEP 09
THIS FRENCH CULINARY MASTER OF SURPRISE HAS REDEFINED SHANGHAI’S DINING SCENE WITH HIS WILDLY INVENTIVE, CUTTING-EDGE CUISINE. KRISTIN
BAIRD RATTINI, AMERICAN WAY (AMERICAN AIRLINE, US), SEP 10 “MAD GENIUS” TONES DOWN TO HONE KITCHEN ARTS... JADE ON 36 PUT THE CITY ON ASIA’S
CULINARY MAP. AUBREY BUCKINGHAM, SHANGHAI DAILY, MAY 09 PART CLASSIC, PART AVANT-GARDE FRENCH CUISINE IS EXECUTED WITH FLAIR AND FINESSE.
EVELYN CHEN, THE INDEPENDENT (UK), NOV 09 SHANGHAI’S TOP 20 – THE PLACE TO EAT IN SHANGHAI? MR & MRS BUND. CATHERINE ROIG, ELLE (FRANCE),
APR 10 MR & MRS BUND – 100 BEST NEW FOOD EXPERIENCE IN THE WORLD. CRYSTYL MO, FOOD & WINE (US), MAY 10 ANYONE HEADING OUT TO SHANGHAI SHOULD NOT MISS A DINING EXPERIENCE AT MR & MRS BUND. EVELYN CHEN, THE WORLDS50BEST.COM, AUG 10 FOR GALLIC GASTRONOMY THERE’S
NOTHING GREATER IN SHANGHAI THAN THIS BUND HOT SPOT. THAT’S SHANGHAI, SEP 10 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. SIM EE WAUN, FLAVOURS (MALAYSIA), JUL 08
CREATIVE, DELICIOUS AND EVER SO SUBTLY REFORMING PERCEPTIONS OF THE FOOD ON OUR PLATE. ELIZABETH SORIANO, APPETITE (SINGAPORE), SEP 08.
ULTRAVIOLET BEST DINING EXPERIENCE OF MY LIFE! IF THERE IS SUCH A THING AS DINING PERFECTION THIS IS IT. I STILL FEEL OVERWHELMED ABOUT THE EXPERIENCE I
HAD. I DON’T THINK ANYTHING WILL EVER BE ABLE TO TOP IT. I LOVE FOOD BUT I NEVER THOUGHT I COULD FEEL SO IN AWE ABOUT A DINNER. THIS IS PROBABLY THE MOST
AMAZING RESTAURANT IN THE WORLD. MAGNIFIQUE! A 22 COURSE CULINARY EXPERIENCE THAT CAN’T BE COMPARED TO ANYTHING ELSE I HAVE EVER SEEN. EVERY ELEMENT TANTALIZED MY SENSES AND DIDN’T JUST FILL MY STOMACH BUT MY SOUL TOO. TODAY, PAUL PAIRET HAS REINVENTED THE CUISINE ... USABILITY, CREATIVITY AND PERFECTION. IMMENSE TALENT IN THE SERVICE OF A UNIQUE ATMOSPHERE. THE LOVE OF THE CUISINE BY A GENIUS OF HIS TIME. WE HAVE NEVER HAD SUCH AN EXPERIENCE
BEFORE. IT’S INCREDIBLE, AMAZING, MARVELOUS – IMPOSSIBLE TO DESCRIBE WITH WORDS! SOMEONE SHOULD INVENT THE 4TH STAR FOR PAUL PAIRET AND HIS TEAM
THE MOST VISIONARY, SURPRISING, IMAGINATIVE – AND SIMPLY WONDERFUL DINING EXPERIENCE I HAVE EVER HAD! WAY ABOVE ANYTHING IN THE WORLD! MY BEST DINING
EXPERIENCE TO DATE. A DEFINITIVE NEW STANDARD IN THE CULINARY WORLD THE CAPRICE OF THE GODS… I’VE FINALLY FOUND. THANK YOU LITTLE JESUS AND PAUL. TO
PAUL: YOU ARE THE BEST CHEF IN THE WORLD! AMAZING JOURNEY, MEMORABLE FOR LIFE. ULTRAVIOLET ROCKS MY WORLD LIKE AC/DC ROCKN’ROLL DAMNATION AT THE
TOP OF THE EMPIRE STATE BUILDING ON THE 4TH OF JULY!
MR & MRS BUND CHEF PAUL PAIRET IS A TRUE POET AND VERY TALENTED. THEN THE FOOD ARRIVED. WOW. ALL CONVERSATION STOPPED AND PLEASANT GROANS FOLLOWED. SIMPLY THE BEST FOOD IN TOWN. CREATIVITY AND QUALITY COMES GREATLY TOGETHER. WORDS CAN’T DESCRIBE HOW MUCH I ENJOYED IT; YOU WOULD HAVE
TO TRY IT YOURSELF. ENJOYED ONE OF THE BEST MEALS I’VE EVER HAD IN CHINA. HANDS DOWN, BEST RESTAURANT IN THE CITY! THE FOOD HERE WAS INCREDIBLE AND IT
REALLY LIVED UP TO THE HYPE. EACH DISH TRULY WAS A FLAVOR EXPLOSION!
JADE ON 36 WONDERFUL EXPERIENCE. BEST RESTAURANT IN THE WORLD. REALLY GREAT EXPERIENCE FOR US. ONE OF THE TOP RESTAURANTS IN THE WORLD. FANTASTIC. THE BEST MEAL WE HAVE EVER EATEN. THE PRESENTATION WAS BEAUTIFUL WITHOUT COMPROMISING THE FLAVORS. OUTSTANDING. FUNKY, WITTY. EVERY COURSE
IS A SURPRISE OF FLAVORS. VISUALLY IMPRESSIVE. FANTASTIC DINING EXPERIENCE. TRAVELED 100 COUNTRIES, 1000 RESTAURANTS, ONLY ONE OR TWO COME CLOSE TO
JADE. AN ASSAULT TO THE SENSES, A TRIUMPH OF TASTE. WONDERFUL PRESENTATION. A PERFECT MATCH. YOU ARE ONE OF THE MOST TALENTED & MOST EXCEPTIONAL
CHEFS I HAVE EVER MET. BEST FOOD EVER! THE BEST FOOD AFTER 15 YEARS OF TRAVELING AROUND THE GLOBE! THE MOST AMAZING MEAL WE HAVE ENCOUNTERED IN
10 YEARS. IMAGINATIVE AND CREATIVE. CLOSE TO THE BUND, A JEWEL OF FRENCH GASTRONOMY, A THREE MICHELIN STAR IN SHANGHAI! TO PAUL: WE COULD TASTE YOUR
CREATIVITY IN EVERY SINGLE BITE! TASTE LIKE A NEVER-ENDING PAINTING! FOOD QUALITY IS AT IT’S TOPS AN EXCEPTIONAL COMBINATION OF CREATIVITY. THE BEST RESTAURANT IN SHANGHAI AND PARIS. A FANTASTIC GASTRONOMIC EXPERIENCE THAT PLAYS WITH ALL YOUR SENSES. FABULOUS EXPERIENCE. PROBABLY ONE OF MY BEST.
GREAT GREAT SERVICE, AMAZING FOOD, COULDN’T HAVE HAD IT ANY BETTER. FABULOUS. EXCEPTIONAL EXPERIENCE, SURPRISING, TASTEFUL, DELICATE, EXHILARATING.
WONDERFUL, ANOTHER GALAXY AND FOR ME, IT WAS UNBELIEVABLE AND A GREAT EXPERIENCE. THIS IS THE BEST DINNER EXPERIENCE I EVER HAD IN MY LIFE. FUN &
FABULOUS. DEFINITELY THE BEST DEGUSTATION WE’VE HAD. EACH DISH HAD ITS OWN SURPRISE- SIMPLY MAGNIFICENT! MOST WONDERFUL CULINARY EXPERIENCE EVER!
PAIRET: STIMULATING, EXPLODING! SUPERB PRESENTATION & EXECUTION OF CULINARY GENIUS. THE MASTERMIND OF GOURMET BORDER-CROSSING TOOK US ON AN
UNFORGETTABLE JOURNEY. EXQUISITE!! THE BEST MEAL EVER – “AN ART EXHIBIT OF FOOD”. THE BEST FOOD OUTSIDE EUROPE – “FAT DUCK” WATCH OUT!
AVANT GARDE
HAUTE CUISINE
BYCUSTOMERS
FACTS
Opening: Opened from Tuesday through Saturday for Dinner only. A meeting point will be disclosed for confirmed guests. Guests will be led to Ultraviolet altogether.
Meeting time is set at 18h30.
Seats: 10 seats are available from a single table each evening. ULTRAVIOLET welcomes everyone to the table including single diners.
Ultraviolet is not a private restaurant.
Yet, you can privatize the evening and the entire table for your own party.
Menus: A 20-course set menu including beverage pairing.
Set menu price starts from RMB 3,000 per person.
All guests are served the same menu at the same time.
Bookings: Bookings through our website (www.uvbypp.cc). Dress code: Be you
Smoking: Ultraviolet table is non-smoking - Smoking is permitted in designated
areas.
Inquiry: info@uvbypp.cc
SPECIAL THANKS TO =
PARTNER: BACCARAT: FRANCOIS MAINETTI CARL MERTENS: CURT MERTENS,
JEROME PETIN CLARINS: KARINE ENG LY-SEUR ELECTROLUX/ MOLTENI: GEOFF
MANNERING ENOMATIC: CAROL LEE ERCUIS & RAYNAUD: ISABELLE FERRER
EUROCHEF-MATFER BOURGEAT: CHRIS WILLIAMS, JAMIE LOK EVIAN / DANONE: MICHEL RASCAO FISSLER: LOO TUN SENG, CHRIS HU FONTENILLE PATAUD: GILLES STEINBERG FURSTENBERG: CHRISTIAN SIEGER, CHRISTIAN
PFEIFFER, KALLOS WU GWEN DESIGN: GWEN LEFEBVRE HOMEBASE: CHANG,
TEREZA WANG HOTELIER CHINA: JEROME PETIN
ISI: SHINY SHUNG
KOHLER : SIDNEY CHEUNG, SUSAN WANG, VIVIAN HU, LIUHUA XU, LUCY CHEN
LAVAZZA: TOMMASO FONTANA RIVA, SARA PEIRONE, ATTILIO CAPUANO,
FEDERICO PATERNO, GIUSEPPE LAVAZZA, XIN JIN LIMELIGHT STUDIO: SCOTT
WRIGHT, JUSTIN CHIU MAGMA DESIGN: TONI CLARIANA, TONI LLEONART
MANITOWOC: ERIC XU MANE : DENIS RAFFAUD MIELE:PHILIPP MARKMANN,
MARCO STUETTEM MUSHI: CAROLINE DELEENS RENHE: YONG LI, VINCENT HE
SCENTYS: CLEMENT JEAN JEAN, FREDERIC WETS, DAVID SUISSA SSCHOTTZWIESEL: CHRISTOPHE OUDIN SENNHEISER / K-ARRAY: MARC VINCENT, DANIEL
SENNHEISER, ALEX TATINI, MISSIMO FERRATI STUDIO WILLIAM: WILLIAM WELCH
WILKHAHN: SAM SCOTT ZHONG XING: JIN JUN SAN CHIEF, WILLIAM JIN, LIN JI JUN
ZWIESEL KRISTALLGLAS: CHRISTOPHE OUDIN
OPERATION: ELLIOT ZHOU, ALEX SHEN, COLLIN CAO ARTBEAT STUDIO: AGATHE
SERRA, KRZYSZTOF KRAWIEC, CLEMENT BEURAIS, ANGELO LU VOL: ERIC TOUATI,
MONICA LUO, GRACE SUEN, ELYN HUANG, AUGUST LEE, MATHIEU BRAUER
TRADE AND COMM: PETER KNIPP, FREDERICK GRASSER HERME, ANDREA
PETRINI, JEAN-PIERRE GABRIEL, HANS MARHS, CLAUDIO GRILLENZONI,
GABRIELE ZANATTA, BRUNO PAILLET
BEVERAGE: JACKY GOERGLER, ARNAUD DUPUIS
PHOTO: LIMELIGHT STUDIO: SCOTT WRIGHT, SOB: BALL CHEN
CHAIRMAN: JC CHIANG