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[text_bottom_left] => ULTRAVIOLET
A STORY IN 20 COURSES
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[text_top_right] => “Cocotte Iodine,
Lobster Essential &
Seawater-Lime Fizz”
Ocean Waves – Seagulls – Whales in Love
Scent of Seaweed – Pacific Breeze
Vaporized Iodine Water – Blue Lights
BON APPETIT!
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[text_bottom_left] => The first of its kind
Conceived by Paul Pairet since 1996 and opened in 2012, Ultraviolet unites food with multi-sensory technology to create a fully immersive dining experience.
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[text_bottom_left] => 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.
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[text_bottom_left] => 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
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[text_bottom_left] => WHEN – WHERE
Ultraviolet opened on May 18, 2012.
Somewhere in Shanghai
WHAT’S REALLY NEW?
IS ULTRAVIOLET A DINNER-SHOW?
IS ULTRAVIOLET PRETENTIOUS?
ORIGIN OF ULTRAVIOLET
THE “A LA CARTE” CONSTRAINTS
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A STORY IN 20 COURSES
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Lobster Essential &
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Ocean Waves – Seagulls – Whales in Love
Scent of Seaweed – Pacific Breeze
Vaporized Iodine Water – Blue Lights
BON APPETIT!
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[tl_middle] =>
[text_top_right] =>
[tr_middle] =>
[text_bottom_left] => 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.
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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
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Ultraviolet opened on May 18, 2012.
Somewhere in Shanghai
WHAT’S REALLY NEW?
IS ULTRAVIOLET A DINNER-SHOW?
IS ULTRAVIOLET PRETENTIOUS?
ORIGIN OF ULTRAVIOLET
THE “A LA CARTE” CONSTRAINTS
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