Offering something new is one thing: a new décor, a new chef, a new style of cuisine. . .
Offering something innovative is something else: innovation supposes no existing alternative.
Somehow, it is quite easy to be innovative – being the smallest, the biggest, the most expensive, the cheapest. . .
Being extreme is enough.
Yet, we all agree, innovation is not a goal, certainly a risk, and is controversial by nature.
Innovation for its own sake is meaningless. To be relevant, innovation shall be rooted in need or create a new one.
Ultraviolet doesn’t claim to be the world’s smallest restaurant, the first secretive venue, the most luxurious. . .
Yet, it is certainly one of the most experimental, one of the funniest, one of the most daring, the most everything per guest.
But, that is not where innovation lies.
Above all its features, Ultraviolet’s main characteristic is to be the first restaurant to attempt uniting food with multi-sensorial technologies to create a fully immersive dining experience.
Light, projections, sound, music, scent, air flow, temperature are core ingredients of the menu.
Ultraviolet’s concept is rooted in the need to control the relevance of the random ambiance factor in order to further enhance the dining experience.
And yes you can read it twice.