Chef Paul Pairet was awarded the Lifetime AchievementAwardat Asia's 50 Best Restaurants in 2013 for his work in the Shangri-La Hotel, his Mr and Mrs Bund restaurant and most recently his multi sensory dining restaurant Ultravioletin Shanghai.
Ultraviolet features a range of interesting technology from lighting to projections on the walls and even the tables. The venue, which is kept secret from the diners lucky enough to get a seat, even has technology fitted to disperse scent at certain points throughout the meal increasing diners perception of smell.
It's a dining playground and falls well within the realm of Ferran Adria's favorite new phrase of 'Techno Emotional' cuisine - food that aims to combine with the senses and heighten the emotion of those who experience it - a 22 course feast with dishes, surroundings, staff and visuals all working in harmony.
Until now, we've been kept a little in the dark about what a meal actually looks like at the Ultra Violet restaurant, however, in a new video by The New York Times we can now look behind the scenes at the restaurant, hearing from the chef and discovering just how a dinner at this futuristic restaurant plays out.
S.Pellegrino and Food for Soul, the non-profit organisation founded by Lara Gilmore and chef Massimo Bottura, form a new global partnership to drive social and environmental change and promote a sustainable food culture.