How do images, sounds, and scents shape the 20-course flow?

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Ultraviolet's 20-Course Menu Utilised Sensory Elements to Create "Psycho Taste"

Ultraviolet, the avant-garde Shanghai restaurant by French chef Paul Pairet, orchestrated a 20-course dining experience by integrating images, sounds, and scents to create what he termed "psycho taste." This approach involved controlling the atmosphere and individual dishes with specific scenarios designed to heighten the perception of flavour, moving beyond the taste itself to encompass the sensory context surrounding it. While the reference details several instances of this multi-sensory integration, it does not provide a comprehensive breakdown of the specific sensory elements for all 20 courses or how they are designed to transition seamlessly throughout the entire meal.
The "Psycho Taste" Concept

Chef Paul Pairet conceptualised "psycho taste" as a method to enhance the dining experience by manipulating the environment. By controlling both the timing of the food and the surrounding atmosphere, Pairet aimed to create scenarios that would amplify the diner's perception of each dish. This was exemplified by the initial dish, "Big Nonos á Moelle," which was presented amidst a dramatic scene featuring a blazing fire, setting a tone of shock and sensory engagement from the outset.
Immersive Environments for Specific Courses

The restaurant employed distinct atmospheric elements to complement particular dishes. For a mushroom course, an immersive forest environment was recreated, complete with visuals of the forest floor and the distinct scent of wet leaves and soil, aiming to evoke a sense of belonging and enhance the earthy flavours. Similarly, an autumn woodland scene was used to enrich the atmosphere for another course, further demonstrating the deliberate pairing of visual and olfactory stimuli with the food.
Playful Sensory Narratives and Musical Pairings

The integration of sound and visual elements extended to more playful presentations, particularly with dessert courses. The "Race of Gummies" involved diners watching gummy bears race on a screen, accompanied by the music from Super Mario Brothers, with service staff sometimes participating in the action. Another dessert, "Bye-Bye Gummies," saw the gummy bears melting in a hot consommé while the Bee Gees' song "Staying Alive" played, creating a memorable and thematic conclusion to the meal through a combination of narrative, visual, and auditory cues.

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How do images, sounds, and scents shape the 20-course flow?

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