Ultraviolet by Paul Pairet

UV, the super mysterious Michelin three-star restaurant in Shanghai, is really a great experience. A group of 10 people went to the restaurant together by car, and then the meal was divided into the first and second half, and we could also rest and chat in between. Overall it was still very good!

UV Star Picking Journey Shanghai's only MI3🌟🌟🌟|||I finally checked out the famous Michelin Ultraviolet By Paul Pairet on 520. We booked today's meal in January. Such a hard-to-get restaurant has added to its mystery to me. The whole dining process took about 4 hours. We chose the uv8888 set meal. This was the first time I felt that I was not eating but enjoying an immersive musical experience~ The 20 dishes were divided into different themes. Each dish would be paired with a different scene, starting from the ocean civilization and gradually extending to the land civilization. During this period, you will feel different lighting, sound effects, aroma, temperature and various stage elements. Eating in such an environment is indeed unprecedented~ The service experience is also worth mentioning. 30 staff members served our 10 guests. They would serve the dishes to the rhythm of the music. Even the sound of introducing the dishes was started by 10 people at the same time and ended at the same time, which would not destroy the overall atmosphere at all. You can feel that they are serving customers with their heart~ This is my first time experiencing molecular cuisine. I can’t wait to book a reservation for the next time. Wine lovers should also come. The overall Wine Pairing is also quite good. I wish everyone a happy 520❤️

The ceiling of the Shanghai restaurant, the only Michelin three-star, multi-sensory restaurant. Immersive dining, a French meal lasting up to 5 hours. The restaurant was conceived by chef Paul Pairet for 15 years and took 3 years to prepare and establish. Every dish has been considered for several months or even years, and has been debugged countless times. What you can eat is the enjoyment of the top of the taste buds. Only 10 guests are received every day, and 35 members provide dining services. On the evening of the meal, gather at M& Mrs bund, No. 18, The Bund, Shanghai, and take a special business car to the restaurant. Direct access is not accepted, so you don’t know where the mysterious Ultraviolet is.

Ultraviolet by Paul Pairet, an unforgettable unique place for unique moments every year in Shanghai I am increasingly surprised a place you will never forget Awesome view ps. There is no phone number, you book and pay online! like a flight ticket! also per paypal!

The post noted that the non-alcoholic beverages are really amazing. Use sweet plum wine as a welcome wine and follow the lights. Finally, the Paloma cocktail is smoked. Fruits are accompanied by jumping sugar in the mouth. Fruit flavor Thai fruit yogurt fruit acid. Milk + coriander, etc. There is a total dark feeling of chocolate pie. Foie gras sauce is wrapped in chocolate. The chocolate pie is coated on the bread. The taste is like bread and I don’t want to match the bread with seasonal fruits: peach juice is fresh and the sea breeze blows. The taste of the sea is so fragrant. Sea salt ice cream + oysters + caviar The fresh sweetness brought by the fresh oysters is really too happy. It is a memorable wild tea cream crab. Suddenly the projection of crab tongs appeared on the table. The wild tea with whisky was a bit bitter and non-alcoholic beverage. Come to the alcohol-free Zhengshan small ice tea tea soup mellow crab meat slightly sweet compared to strong wine flavor with crispy and delicious raw fish steak chips sashimi + mustard ice cream thick chips + flavored sauce favorite drink tomato lavender juice is very special and delicious a piece of earth and green Grass's unique fragrance truffles Roasted soup bread Black truffle + full soup bread rich butter flavor and black truffle unique aroma This time the drink is licorice fennel juice is not as heavy as expected, very light, but still not the favorite taste Gruyer cheese egg Egg yolk mixed cheese and beef soup baked bread some suce to eat unfortunately some can't eat I originally wanted to eat a piece of bread French Loy can instant noodles luxury version homemade instant noodles to coconut mixed with mushroom soup sour sweet soup + coconut some Southeast Asian The first half of the style is over intermission Come to the watermelon stick ice clear mouth. By the way, look at the crystal chandelier that was hung in the bathroom and enter again. It is another scene. The picnic theme jelly black salmon. The taste of the salmon is almost the same as the salmon eaten in Iceland. It is placed in the lunch box. Chicken in the jar with vine smoked chicken and duck liver is delicious, still with tomato lavender juice called calf legs Middle Eastern calf legs + sesame sauce eggplant heavy taste small fresh cumin and fennel climax taste climax double tomato masurira cheese this The first one of the Taos was very depressing. Two of the same foods were chemically affected by tomato basil juice. One salty one sweet. The second sweetness returned to the bread. The same black truffle toast. This one was made of caramel. With the fruit champagne. I really like it. Brown. The last dessert on the snow peak bowl menu, almonds, orange water, iced small and fresh drinks, eating "snow peaks", it really seems to be in the iceberg, take champagne, rest, "breakfast", start a "omelet" + fruit tea + bread dessert combination appeared, and the last experience in the kitchen was also very good. Happy smoke-smoke desserts and birthday benefits for fellow travelers, ice cream puffs.

I have to experience once in a lifetime, and I only have to experience the restaurant once [Shanghai Michelin and Food Forest San] [Are you going?] My answer is yes. I must go once in a lifetime. As the world's first sensory restaurant, in the era of Renren.com, it has been a fire in the international student circle. After 5 or 6 years, the fire is still there. [Value?] My answer is also positive. Not worth it! Chef Paul was previously the chef of Shangri-La, and then came out and opened Mr & Ms Bund, and then opened UV. The taste is different from other restaurants in the early days. In the early days of opening, the chef's wife, an Indonesian, looked for customers everywhere, and now shelves were placed. There is no pursuit of excellence in food. The taste is quite satisfactory. Not difficult to eat, not amazing. In short, this taste is not worth paying RMB. [Dishes & 8888's selected menu] 1. Packed Wine Pairing. If you drink, you should like it. Including wines from top wineries such as opus one. You can refill your cup. If you are an alcoholic, you may really be able to drink back the difference. But I didn't love much wine and wine. The 8888 package was purely zero-hours. I quickly booked it when I found that there was room left. 2. The dish is said to be the essence of a few menus, but I can't think of any dish after eating. It's presentation Broken let me remember. [Presentation] The immersive presentation reminds me of the work of medialab. BTW, medialab also has its own restaurant in Tokyo. As a visual animal, I don't think how beautiful the plate is, but I am really shocked by the visual senses it projects. [Service] Overall it's okay. The memory is still fresh, and the last souvenir sheet sent to you is a similar certificate with your name and date of eating. Originally a very ritual thing, was destroyed by the waiter's ugly word... and the restaurant environment on the tall is completely inconsistent.