Extreme dining in Shanghai: French chef´s twist on haute cuisine

Shanghai: Van takes 10 guests to a secret location in Shanghai and enters a non-descriptive industrial building that fills the air with the Strauss theme of "2001: A Space Odyssey".
Inside is the avant-garde restaurant Ultraviolet, the city's newest three-star Michelin restaurant, where adventurous gourmets pay up to 6,000 yuan ($ 900) per head, and the waiting list for seats is three months.
This group eats with 22 courses. Each course was created with an atmosphere tailored to its cuisine, video and other images projected on the walls, pumped aromas and its own soundtrack.
The French chef Paul Pairet (53) says the goal is to "connect the dots" between the heart and the palate by causing "the right mood connected to the right dish." He thinks it helps to improve the flavor of each dish.
Mood music ranges from Claude Debussy to AC / DC: guests ride fish-and-chips to Beatles' "Ob-La-Di, Ob-La-Da" in London Rain Shower ", Lobster is served when the lobster hits the wall and smells of sea air.
“I'm feeling this experience using the ultraviolet sensation,” Shanghai's consultant Cheryl Chen eats at Ultraviolet.
"Having good food and a good environment is more multidimensional than other dimensions," he added.
With already two famous traditional restaurants in Shanghai, Pairet first became a chef, from Cafe Mosaic in Paris in the 1990s to Istanbul, Hong Kong, Sydney and Jakarta.
He explained that ultraviolet light has been produced for more than 20 years.
Michelin launched the first guide for the city in mainland China for the first time in 2016.
It also indicates an increase in disposable income and culinary curiosity for Shanghai citizens.
Pairet said consumer interest actually increased after raising the price of Ultraviolet to cover costs.
"When we raised the price of ultraviolet light-we had to maintain the whole project, there was no other way. After a certain price of 6000 RMB, Chinese customers increased." .

Source: https://www.thenews.com.pk/latest/242371-Extreme-dining-in-Shanghai-French-chefs-twist-on-haute-cuisine


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