Paul Pairet was invited to demonstrate in a masterclass at Identità Golose Milan Congress, March 2017.
Three recipes from UVB menu were on the stage.

BLACK COD “TUPPERWARE”  Rice – Fennel – Mayo
[OYSTER]²  Caviar – Pepper – Lemon – Sea
TOMATO MOZZA AND AGAIN  8 Differences

Photos below by Brambilla-Serrani