Das hat die Auswertung der aktuellen Ausgaben der wichtigsten Restaurantführer für China durch Restaurant-Ranglisten.de ergeben. CHEF PAUL PAIRET COOKS AVANT-GARDE CUISINE WITH FRENCH INFLUENCE - UNFORGETTABLE GOURMET DINING. EVELYN CHEN, THE INDEPENDENT (UK), NOV 09 Der Spitzenreiter des Vorjahres, das Robuchon au Dome in Macau liegt nun auf dem sechsten Platz. FOOD. ULTRAVIOLET IS RADICAL AND IT WAS VERY MUCH WORTH THE WAIT⦠THE FOOD IS CENTRAL TO THE NIGHT, NEVER JUST A PROP; EACH METICULOUSLY CRAFTED BITE IS SO DELECTABLE, WE'RE LEFT CRAVING MORE AFTER NEARLY EVERY COURSE. WWW.UVBYPP.CC PAUL PAIRET, THE CHEF, TRIUMPHS WITH THE MOST UNEXPECTED COMBINATIONS. ANYONE HEADING OUT TO SHANGHAI SHOULD NOT MISS A DINING EXPERIENCE AT MR & MRS BUND. Das fängt schon mit der Anreise zum abgefahrensten Restaurant der Welt an. In short, a single table of 10, a 20-course avant-garde set menu, 5 senses, and a fully immersive dining experience.Supported by the multi sensorial technologies, each course is enhanced with its own taste-tailored atmosphere, including visual, audio and olfactory compositions. 8 / 50 Best of Asia, No. stamped, and stubbornly perfectionist. AUBREY BUCKINGHAM, SHANGHAI DAILY, MAY 09
EVELYN CHEN, THE WORLDS50BEST.COM, AUG 10
PAUL PAIRET, MAGNIFICENTLY EXILED SINCE THEN IN SHANGHAI WHERE HE IS COOKING UP A STORM WITH JADE ON 36⦠SINCE THEN, INNOVATION FADES OUT IN PARIS. Das Ganze ist die wohl spektakulärste Dinner Show, die unser Planet derzeit zu bieten hat. 2017, Chefs. WHY A SET DEGUSTATION MENU? But only until Ultraviolet opened.
JANE LASKY, DAILY HERALD (US), JAN 07
41 / 50 Best 2017. Easy to classify.
FOR GALLIC GASTRONOMY THEREâS NOTHING GREATER IN SHANGHAI THAN THIS BUND HOT SPOT. GEOFF NG, CITYWEEKEND, MAY 12 wrote Alain Ducasse, perhaps is the best sum-up of what Ultraviolet is presenting.Like this experimental, avant-garde project, Pairet could be "turbulent, unpredictable, unconventional" for some even in the culinary world. Vom Mr. & Mrs. Bund geht es mit einen Shuttle an einen geheimnisvollen Ort.
A lemon tart appears as a whole edible lemon⦠Jade on 36 became not another hotel restaurant, but a beacon for sophisticated, avant-garde cuisine in Asia, and a destination for many. "A tinned sardine" is not a lesser sardine than a fresh one, but simply a different product. Pairet has never been two things: 1. 8 / 50 Best of Asia, No. ASTONISHING EXPERIENCES FROM FRENCH PAUL PAIRET AT JADE ON 36.
Hier stellt Pairet die Frage, welchen Einfluss Ambiente, Sound und visuelle Eindrücke auf den Geschmack haben. The sentiment that the restaurant's food was both exceptionally unique and essentially delicious echoed in media. Beeindruckend auch Pairets neues Konzept “The Chop Chop Club“. DOMINIQUE HOFFMANN, EDGAR (FRANCE), AUG 07 PAUL PAIRET CHEF AND CREATOR OF ULTRAVIOLET “Turbulent, unpredictable, unconventional” PLACE.
Born and trained in France, Chef Paul Pairet runs two restaurants of widely different natures in Shanghai. Im vergangenen Jahr belegte es den zweiten Platz. His cuisine is often described as avant-garde (a few press reference links at the end of the article). Pairet's rejection of rigid culinary convention won over gourmands and went to scoop numerous honors and awards, while his cuisine was profiled internationally. Cooking a cuisine designed, in part, to provoke and challenge, Pairet elicited ecstatic guest response from the moment Jade on 36 opened. ….
In fact, Pairet's cooking at Mosaic made Has this popular French eatery been a u-turn for the "Avant-Garde" chef? Critics talked of Mosaic and of Alain Ducasse's Spoon in equal terms.
Werden Trüffel serviert, sitzt der Gast bei klassischer Musik und Vogelgezwitscher mitten in einem Trüffelwald. In April 2009 Pairet brought to Shanghai âMr & Mrs Bund-Modern Eatery by Paul Pairetâ.This French Eatery perched on the historic Bund, more significantly, is a quite different expression of the chef's passion. It is Avant-Garde, yes, but figurative Avant-Garde, not abstract: with flesh and bone! JÃRGEN FRANKE, EAT MAGAZINE (GERMANY), DEC 09 YOU'LL OOH AND AHH AND FORGET ANY EFFORT TO CONTAIN YOUR EXCITEMENT. Paul Pairet (born 29 June 1964) is a French chef. Where he had formed the vocabulary â surprise, precision, wit, reduction â at Mosaic and Cam, the years at Jade on 36 saw him develop these into a fluent, singular cuisine that spoke on many levels. A stranger to simple, popular dishes, and 2.
FRANÃOIS SIMON, AIR FRANCE MAGAZINE (FRANCE), MAY 07
PAUL PAIRET IS THE MISSING LINK BETWEEN THE 90âS AND THE THIRD MILLENNIUM. Under his guidance and in three years only, he staked out an international reputation for his highly personal and completely original cuisine: often exaggerated, highly technical plays on texture, temperature, and preconceived expectations. Pairet calls this the "newborn eye": tasting something as if it was being tasted for the first time, and perceiving without discrimination. Pairet came to Shanghai in 2005 to open Jade on 36, the flagship restaurant of the Shangri-La group's flagship hotel, the Pudong Shangri-La. using sophisticated, avant-garde techniques to produce the simplest of French dishes, at Mr & Mrs Bund, Paul Pairet is a culinary egalitarian. such an impression on Ducasse that it was the master chef himself who subsequently plucked Pairet out and Total abgefahren.