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It is Avant-Garde, yes,
but figurative Avant-Garde, not abstract:
with flesh and bone!

[tr_middle] => [text_bottom_left] => [text_bottom_right] => [title] => FOOD [subtitle] => TASTE [quotes] => Array ( ) [partners_board] => ) [1] => Array ( [background_image] => https://uvbypp.cc/wp-content/uploads/2016/08/PAGE-FOOD1.jpg [background_mobile] => https://uvbypp.cc/wp-content/uploads/2016/08/PAGE-FOOD1-1.jpg [text_top_left] => [tl_middle] => [text_top_right] => [tr_middle] => [text_bottom_left] =>

Ultraviolet
where Paul Pairet’s cuisine performs at its best

[text_bottom_right] => [title] => [subtitle] => [quotes] => Array ( ) [partners_board] => ) [2] => Array ( [background_image] => https://uvbypp.cc/wp-content/uploads/2016/08/PAGE-FOOD2.jpg [background_mobile] => https://uvbypp.cc/wp-content/uploads/2016/08/PAGE-FOOD2-1.jpg [text_top_left] =>

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 RELEASE
THE MENU
IS ULTRAVIOLET A MOLECULAR GASTRONOMY RESTAURANT ?

[tl_middle] => 1 [text_top_right] => [tr_middle] => [text_bottom_left] => [text_bottom_right] => [title] => [subtitle] => [quotes] => Array ( ) [partners_board] => ) [3] => Array ( [background_image] => https://uvbypp.cc/wp-content/uploads/2016/08/PAGE-FOOD.jpg [background_mobile] => https://uvbypp.cc/wp-content/uploads/2016/08/PAGE-FOOD-1.jpg [text_top_left] =>

ISN’T FOOD JUST ABOUT TASTE?

[tl_middle] => 1 [text_top_right] => [tr_middle] => [text_bottom_left] => [text_bottom_right] => [title] => [subtitle] => [quotes] => Array ( ) [partners_board] => ) [4] => Array ( [background_image] => https://uvbypp.cc/wp-content/uploads/2016/08/PAGE-FOOD4.jpg [background_mobile] => https://uvbypp.cc/wp-content/uploads/2016/08/PAGE-FOOD4-1.jpg [text_top_left] =>

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.

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)

[tl_middle] => [text_top_right] => [tr_middle] => [text_bottom_left] => [text_bottom_right] => [title] => [subtitle] => [quotes] => Array ( ) [partners_board] => ) [5] => Array ( [background_image] => https://uvbypp.cc/wp-content/uploads/2016/07/noisebg2.png [background_mobile] => https://uvbypp.cc/wp-content/uploads/2016/07/noisebg2.png [text_top_left] => [tl_middle] => [text_top_right] => [tr_middle] => [text_bottom_left] => [text_bottom_right] => [title] => [subtitle] => [quotes] => Array ( [0] => Array ( [quote] => We eat more myths than calories [author] => Alain Senderens ) [1] => Array ( [quote] => 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. [author] => H L Bergson ) [2] => Array ( [quote] => Imagination is a magnifier that transforms appetite into desire. [author] => Paul Pairet ) ) [partners_board] => ) [6] => Array ( [background_image] => https://uvbypp.cc/wp-content/uploads/2016/08/5.jpg [background_mobile] => https://uvbypp.cc/wp-content/uploads/2016/08/PAGE-FOOD5-1.jpg [text_top_left] => [tl_middle] => [text_top_right] => [tr_middle] => [text_bottom_left] =>

WHAT IS
THE “PSYCHO TASTE”?

[text_bottom_right] => [title] => [subtitle] => [quotes] => Array ( ) [partners_board] => ) [7] => Array ( [background_image] => https://uvbypp.cc/wp-content/uploads/2016/08/PAGE-FOOD6.jpg [background_mobile] => https://uvbypp.cc/wp-content/uploads/2016/08/PAGE-FOOD6-1.jpg [text_top_left] =>

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.

INSPECTOR COLUMBO: THE REAL MAN BEHIND ULTRAVIOLET “PSYCHO TASTE”
“TASTE MY WORDS”
“FOOD SPEAKS”
“JE NE SAIS QUOI”

[tl_middle] => 1 [text_top_right] => [tr_middle] => [text_bottom_left] => [text_bottom_right] => [title] => [subtitle] => [quotes] => Array ( ) [partners_board] => ) ) ) sdsd
Array ( [0] => Array ( [background_image] => https://uvbypp.cc/wp-content/uploads/2016/08/bg2.jpg [background_mobile] => https://uvbypp.cc/wp-content/uploads/2016/08/mfood.jpg [text_top_left] => [tl_middle] => [text_top_right] =>

It is Avant-Garde, yes,
but figurative Avant-Garde, not abstract:
with flesh and bone!

[tr_middle] => [text_bottom_left] => [text_bottom_right] => [title] => FOOD [subtitle] => TASTE [quotes] => Array ( ) [partners_board] => ) [1] => Array ( [background_image] => https://uvbypp.cc/wp-content/uploads/2016/08/PAGE-FOOD1.jpg [background_mobile] => https://uvbypp.cc/wp-content/uploads/2016/08/PAGE-FOOD1-1.jpg [text_top_left] => [tl_middle] => [text_top_right] => [tr_middle] => [text_bottom_left] =>

Ultraviolet
where Paul Pairet’s cuisine performs at its best

[text_bottom_right] => [title] => [subtitle] => [quotes] => Array ( ) [partners_board] => ) [2] => Array ( [background_image] => https://uvbypp.cc/wp-content/uploads/2016/08/PAGE-FOOD2.jpg [background_mobile] => https://uvbypp.cc/wp-content/uploads/2016/08/PAGE-FOOD2-1.jpg [text_top_left] =>

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 RELEASE
THE MENU
IS ULTRAVIOLET A MOLECULAR GASTRONOMY RESTAURANT ?

[tl_middle] => 1 [text_top_right] => [tr_middle] => [text_bottom_left] => [text_bottom_right] => [title] => [subtitle] => [quotes] => Array ( ) [partners_board] => ) [3] => Array ( [background_image] => https://uvbypp.cc/wp-content/uploads/2016/08/PAGE-FOOD.jpg [background_mobile] => https://uvbypp.cc/wp-content/uploads/2016/08/PAGE-FOOD-1.jpg [text_top_left] =>

ISN’T FOOD JUST ABOUT TASTE?

[tl_middle] => 1 [text_top_right] => [tr_middle] => [text_bottom_left] => [text_bottom_right] => [title] => [subtitle] => [quotes] => Array ( ) [partners_board] => ) [4] => Array ( [background_image] => https://uvbypp.cc/wp-content/uploads/2016/08/PAGE-FOOD4.jpg [background_mobile] => https://uvbypp.cc/wp-content/uploads/2016/08/PAGE-FOOD4-1.jpg [text_top_left] =>

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.

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)

[tl_middle] => [text_top_right] => [tr_middle] => [text_bottom_left] => [text_bottom_right] => [title] => [subtitle] => [quotes] => Array ( ) [partners_board] => ) [5] => Array ( [background_image] => https://uvbypp.cc/wp-content/uploads/2016/07/noisebg2.png [background_mobile] => https://uvbypp.cc/wp-content/uploads/2016/07/noisebg2.png [text_top_left] => [tl_middle] => [text_top_right] => [tr_middle] => [text_bottom_left] => [text_bottom_right] => [title] => [subtitle] => [quotes] => Array ( [0] => Array ( [quote] => We eat more myths than calories [author] => Alain Senderens ) [1] => Array ( [quote] => 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. [author] => H L Bergson ) [2] => Array ( [quote] => Imagination is a magnifier that transforms appetite into desire. [author] => Paul Pairet ) ) [partners_board] => ) [6] => Array ( [background_image] => https://uvbypp.cc/wp-content/uploads/2016/08/5.jpg [background_mobile] => https://uvbypp.cc/wp-content/uploads/2016/08/PAGE-FOOD5-1.jpg [text_top_left] => [tl_middle] => [text_top_right] => [tr_middle] => [text_bottom_left] =>

WHAT IS
THE “PSYCHO TASTE”?

[text_bottom_right] => [title] => [subtitle] => [quotes] => Array ( ) [partners_board] => ) [7] => Array ( [background_image] => https://uvbypp.cc/wp-content/uploads/2016/08/PAGE-FOOD6.jpg [background_mobile] => https://uvbypp.cc/wp-content/uploads/2016/08/PAGE-FOOD6-1.jpg [text_top_left] =>

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.

INSPECTOR COLUMBO: THE REAL MAN BEHIND ULTRAVIOLET “PSYCHO TASTE”
“TASTE MY WORDS”
“FOOD SPEAKS”
“JE NE SAIS QUOI”

[tl_middle] => 1 [text_top_right] => [tr_middle] => [text_bottom_left] => [text_bottom_right] => [title] => [subtitle] => [quotes] => Array ( ) [partners_board] => ) )