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PAUL PAIRET
CHEF AND CREATOR OF ULTRAVIOLET
“Turbulent, unpredictable, unconventional”

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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.

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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.

Launching the long-anticipated Ultraviolet in May 2012 after conceiving for over 15 years, Pairet returns to his author’s cuisine.  A 20-course meal lends to a blend of experimentation and comfort, of avant-garde and simplicity.

This first experimental restaurant of its kind is where Pairet’s cuisine performs at its best.

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He approaches cooking, ingredients, techniques, texture and flavors with an equal lack of prejudice and unbiased opinion, devoid of context, and reputation.

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Being recognized for his “talent, innovation and contribution to Asia’s restaurant industry”, Pairet received the first ever Lifetime Achievement Award by 2013 Asia’s 50 Best Restaurants.

He is also the recipient of the 2016 Chefs’ Choice Award.  Voted for by fellow chefs on Asia’s 50 Best Restaurants list, Pairet earned the respect of his peers with his two hugely successful and influential restaurants.  “Provocative and innovative, his creative flair, daring experimentation and inspired dishes continue to influence chefs around the world.”

CHEF AND FOOD RELEASE
WWW.UVBYPP.CC WWW.MMBUND.COM

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PAUL PAIRET
CHEF AND CREATOR OF ULTRAVIOLET
“Turbulent, unpredictable, unconventional”

[tl_middle] => [text_top_right] => [tr_middle] => [text_bottom_left] => [text_bottom_right] => [title] => CHEF [subtitle] => MEET [quotes] => Array ( ) [partners_board] => ) [1] => Array ( [background_image] => https://uvbypp.cc/wp-content/uploads/2016/07/PAGE-CHEF2.jpg [background_mobile] => https://uvbypp.cc/wp-content/uploads/2016/07/mPAGE-CHEF2.jpg [text_top_left] =>

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.

[tl_middle] => [text_top_right] => [tr_middle] => [text_bottom_left] => [text_bottom_right] => [title] => [subtitle] => [quotes] => Array ( ) [partners_board] => ) [2] => Array ( [background_image] => https://uvbypp.cc/wp-content/uploads/2016/07/PAGE-CHEF3.jpg [background_mobile] => https://uvbypp.cc/wp-content/uploads/2016/07/mPAGE-CHEF3.jpg [text_top_left] =>

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.

Launching the long-anticipated Ultraviolet in May 2012 after conceiving for over 15 years, Pairet returns to his author’s cuisine.  A 20-course meal lends to a blend of experimentation and comfort, of avant-garde and simplicity.

This first experimental restaurant of its kind is where Pairet’s cuisine performs at its best.

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He approaches cooking, ingredients, techniques, texture and flavors with an equal lack of prejudice and unbiased opinion, devoid of context, and reputation.

[tr_middle] => 1 [text_bottom_left] => [text_bottom_right] => [title] => [subtitle] => [quotes] => Array ( ) [partners_board] => ) [4] => Array ( [background_image] => https://uvbypp.cc/wp-content/uploads/2016/07/PAGE-CHEF5.jpg [background_mobile] => https://uvbypp.cc/wp-content/uploads/2016/07/mPAGE-CHEF5-1.jpg [text_top_left] =>

Being recognized for his “talent, innovation and contribution to Asia’s restaurant industry”, Pairet received the first ever Lifetime Achievement Award by 2013 Asia’s 50 Best Restaurants.

He is also the recipient of the 2016 Chefs’ Choice Award.  Voted for by fellow chefs on Asia’s 50 Best Restaurants list, Pairet earned the respect of his peers with his two hugely successful and influential restaurants.  “Provocative and innovative, his creative flair, daring experimentation and inspired dishes continue to influence chefs around the world.”

CHEF AND FOOD RELEASE
WWW.UVBYPP.CC WWW.MMBUND.COM

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