What unconventional approaches does Pairet take with his 20-course menus?

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Pairet Utilises "Psycho Taste" and Theatrical Elements to Redefine Dining Experiences

Chef Paul Pairet's approach to his 20-course menus at Ultraviolet in Shanghai is highly unconventional, centred around the concept of "psycho taste." This philosophy extends beyond mere flavour, manipulating sensory elements like images, sounds, and scents to profoundly influence how diners perceive taste. Pairet orchestrates each dining event as a multi-dimensional experience, controlling the atmosphere and presenting dishes within carefully crafted scenarios to enhance their impact, aiming to serve food at its absolute peak flavour moment.
Disregarding Traditional Culinary Structures

Pairet's 20-course format liberates him from conventional gastronomic rules, such as the necessity of a distinct main course. This freedom allows for dishes that might be intentionally unbalanced in terms of sweetness or saltiness, with the assurance that subsequent courses will rebalance the palate. This structural departure enables a more fluid and experimental progression of flavours and textures throughout the meal.
Integrating Sensory Immersion and Theatricality

The dining experience at Ultraviolet is designed to be theatrical, beginning with dramatic elements intended to shock and engage. For instance, a Haka chant and a blaring foghorn might accompany the opening of the kitchen doors. Furthermore, specific dishes are presented within immersive environments; a mushroom course, for example, is served amidst a re-created forest scene, complete with appropriate visuals and scents, to evoke a "sense of belonging" and deepen the connection to the food.
Rigorous Development and Innovative Techniques

Pairet dedicates significant effort to perfecting each recipe, with some dishes undergoing numerous iterations. The iconic UV Gummies, for instance, required 20 attempts to achieve the desired result. The Beijing Cola Duck, a complex dish involving Peking-style duck lacquered with Coca-Cola, took 12 years to perfect. This involved developing a dry Coke syrup in powder form, substituting glucose with isomalt for enhanced crispiness and adding citric acid at the last moment to achieve the precise texture.

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What unconventional approaches does Pairet take with his 20-course menus?

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