Western food is taking up an increasing proportion of Shanghai's food sector, and many world-class Western chefs have opened their first restaurants in Chinese mainland in Shanghai, so that domestic food lovers can taste the classics of Western food masters without going abroad.

As the city with the highest standard of Western cuisine in Chinese mainland, Shanghai has many top Western restaurants comparable to international standards. Among them is Ultraviolet by Paul Pairet, which has been described as "the world's first sensory restaurant". This is currently the most expensive and mysterious restaurant in Shanghai, officially opened on May 18, 2012, referred to as UV, literally translated as "ultraviolet ray" in Chinese. Different from the classic and traditional Western restaurants, UV, which focuses on avant-garde style, combines food with the latest technology to bring diners a multi-sensory culinary experience. Its presence has brought a highly disruptive and leading impact on the Asian food and beverage industry.

As the second restaurant opened by star chef Paul Pire on the Bund, UV has garnered a lot of attention and glory since its inception. It is on the list of Asia's top 50 restaurants and the world's top 50 restaurants almost every year. In the 2018 Michelin Guide Shanghai, UV was awarded three Michelin stars, from two to three stars in 2017. This is the second three-Michelin three-star restaurant in Chinese mainland after Tang Ge, and the first three-Michelin star western restaurant in China. The strength of UV, which has been recognized by major international authoritative food indicators, is undoubtedly enough to make it the first western restaurant in Shanghai.

主厨Paul Pairet来自法国南部的佩皮尼昂，法国名厨Alain Ducasse是他的伯乐。1998 年 Ducasse先生发掘了当时在Café Mosaic工作的Paul Pairet，并将他带到伊斯坦堡丽思卡尔顿酒店的Cam西餐厅工作。Paul Pairet因Cam成为伊斯坦堡首屈一指的高级料理餐厅而声名大噪，他于2005年初登Shanghai，担任浦东香格里拉酒店Jade on 36餐厅的主厨。2009 年Paul Pairet在Shanghai开设的首家餐厅Mr&Mrs Bund 落户外滩，主打时尚法国菜的Mr&Mrs Bund成为中国大陆第一家被列入亚洲 50 大餐厅榜单的餐厅。2012年创办了第二家餐厅Ultraviolet by Paul Pairet，再到2017年最新创办时尚欧洲菜餐厅The Chop Chop Club，Paul Pairet一遍遍在Shanghai书写着他的西餐传奇。作为欧洲先锋派厨师的代表，Paul Pairet在对法餐的表现上有着自成一派的超前卫风格，大胆创新是他一贯秉承的理念，结合前卫分子料理和光影秀的“沉浸式用餐“被他在UV运用地炉火纯青。

The restaurant currently has four set menus: ABC and monthly special event UV8888, and only one of them is served every day, alternating between them, and no designated ones are accepted. Only the signature dish of the different set menus coincides with the truffle roasted soup bread. ABC also has a basic wine pairing package (4000 yuan per person) and an upgraded wine pairing package (6000 yuan per person). There are 20 dishes and 12 drinks in the set, which are divided into four different themes: sea, land, Asia, and desserts, and it lasts for more than four hours, including waiting and interspersed breaks. Each dish will be accompanied by unique utensils, images, music, smells and other elements, and the relevant dish name information will be projected from the screen.

Chef Paul Pairet's signature is the truffle roasted bread in soup, and the accompanying video projects the damp forest and the mud with dead leaves, as if truffles are slowly emerging. When you open the cigar-smoked glass cover, you will see a piece of toasted bread covered in truffles and dense foam, and the rich aroma will follow. When you take a bite, the bread is soft and textured, the overall taste is salty and fragrant, and the texture and shape of the ingredients are not inferior. This is a signature dish that has been passed down since Jade on 36. There is an interesting dish in the B set - the French Royco Instant Noodles Deluxe Edition, which needs to be prepared by diners after the dish is served. First, pour the truffle seasoning packet into the boiling water in a white bowl and mix well, and then use a syringe to inject the coconut flour inside into the soup base, and the injected coconut flour will automatically turn into a noodle shape, so that the noodles are ready. The texture is slightly jelly-like, and it has a unique flavor with truffle hot soup. Another "twin dish" that subverts the eyeballs and taste buds - double tomato mozzarella cheese, which looks like the same dessert, but after eating, it is found that one is salty and the other is sweet, and the taste is very different. It turned out that eight different ingredients were used in these two plates of highly similar food, which was visually similar and very novel. In keeping with the concept of "immersive experience", diners will be asked to identify the eight differences between the two paintings on the wall with a laser pointer, using different senses to achieve an all-encompassing experience.

UV的营业时间是每周二到周六晚上，每天只接待十位顾客，名额异常珍贵。建议提前三个月在官网预订，需预先支付套餐价格的50%作为定金。用餐当日食客需在下午6点于Mr&Mrs Bund餐厅集合，等候餐厅的商务车接待共同前往UV餐厅。10位客人的餐厅中，配置有超过30多位的服务人员，娴熟流程化的安排，让食客能沉浸于奇幻又轻松的用餐场景中。餐厅允许拍照但不准录像，不许使用闪光灯。用餐结束后主厨Paul Pairet会从后厨出来与食客们合照留念，最后再由商务接待车送回集合地点解散。