Ultraviolet by Paul Pairet (Shanghai, China)

Born and raised in France, chef Paul Pairet runs three different style restaurants in Shanghai: a popular modern French restaurant, Mr & Mrs Bund; the avant-garde and experimental Ultraviolet; and a grill house, The Chop Chop Club.

Pairet made his name at Café Mosaic in Paris, where the influences of his career in many countries (Hong Kong, Sydney and Jakarta) began to crystallise into his own French-but-not-French style.

Critics talked about Mosaic and Alain Ducasse’s Spoon as equals. In fact, Pairet’s cooking at the Mosaic made such an impression on Ducasse that he later catapulted Pairet to his next destination: Istanbul. Pairet then took his cuisine to the Cam at the Ritz-Carlton and, with the hotel’s team, he turned it into the first avant-garde restaurant in the city. He would later repeat this task in Shanghai.

Pairet arrived in Shanghai in 2005 to open Jade on 36, the flagship restaurant of the Pudong Shangri-La Hotel.

In 2009, Pairet brought “Mr & Mrs Bund – Modern Eatery by Paul Pairet” to Shanghai.

A single table with 10 diners, an avant-garde menu of 20 dishes, 5 senses. With the aid of multi-sensory technologies, each dish was enhanced with its own tasteful atmosphere, which included visual, aural and olfactory compositions.

The Ultraviolet project was first presented in 2010 at the Omnivore Food Festival in Deauville. After three years of implementation, the project opened in 2012 in Shanghai.

Since its opening, Ultraviolet has caused a great stir in the gastronomic world. It has been in the ranking of Asia’s 50 Best Restaurants since 2013 and The World’s 50 Best Restaurants since 2015.  It became the second restaurant in mainland China, just after Mr & Mrs Bund’s, to be included in the list in 2013.

Ultraviolet received three Michelin stars in 2017.

In 2017, Pairet launched The Chop Chop Club, his grill house for UNÏCO Shanghai.