Culinary Highflyers / The Hangar-7 Cookbook 2010 Roland Trettl

2010

The first word that comes to my mind when I think of Paul is "intelligent".

Appetite Joyceline Tully

September 2008

stunning meal, creative, delicious and ever so subtly reforming our perception of the food on our plate

Flavours Sim Ee Waun

July/August, 2008

Unsung Picasso - The man is as far as a divo as possible, but Paul Pairet's culinary creations belie true artistic vision and strong culinary know how.

L’Officiel Voyage Andrea Petrini

June/July 2008

Comer y Beber Jean-Pierre Gabriel

2008

The chef, Paul Pairet, interprets a leading contemporary cuisine, at the height of the stars of the gastronomic universe that ultimately form a bright constellation highlighted in all corners of the planet.

Cuisine & Wine (Asia) Christine Yee

2008

(...) the story of 4 chefs whose cuisine compel diners to confront the cutting edge of cuisine, and that super fine line between culinary genius and gimmickry

Gentlemen (BE) Jean-Pierre Gabriel

December 2007

In Shanghai, Jade on 36 offers a vertiginous view on the Bund lit at night. Its Chef, Paul Pairet, interprets avant-garde contemporary cuisine matching the greatest stars of the culinary world

Edgar (FR) Dominique Hoffmann

September, 2007

The most extraordinary restaurant (…) is obviously Jade on 36. This flavour inventor is a talented alchemist (…) perfect balance between complexity and simplicity.

AIR FRANCE MAGAZINE Francois Simon

May 2007

No one is going to complain about having the talent of such a highly unusual chef as Paul Pairet on hand. Jade on 36 serves up bold and fun-filled dishes. “coup de coeur Paul Pairet“ The chef is masterful, turbulent and totally unpredictable; his products are top-notch. It’s fun and intense; be sure to go with an open mind.”

Le Figaro (France) François Simon

April, May, 2007

Paul Pairet, magnificently exiled since then in Shanghai where he is cooking up storm with Jade on 36, the first restaurant of the city. Since then, innovation fades out in Paris. / In Shanghai, chefs as Paul Pairet delivers dishes worthy (of) the very best.

Der Feinschmecker (DE) Horst-Dieter Ebert

December 2006

Wonder boy Paul Pairet (…) could easily be a star in Europe

Cuisine & Wine (SG) Francis K. Poulous

March/April 2006

Jade on 36 is all about taste, purity and simplicity. Great ambience combined with the haute cuisine (…) Jade on 36 to the pinnacle of the gastronomic experience that one would not easily forget.

Marie Claire Maison

May, 2002

Cam is a special corner for those who believes that food is an art.

Libération Vincent Noce

2000, 1999

"Save Paul Pairet -'best chef of the avant-garde'... a sense of balance and sour a rare irony and above the rest a communicative passion. He should be leading the French world food trend, let’s hope he won’t leave for Sydney or San Francisco" "Alain Ducasse and Paul Pairet are the two amazing chefs of this new year"

Falstaff Christoph Schulte

December 5, 2011

Signature Dish - Lemon & Lemon Tart by Paul Pairet - "Absolute essentials in a perfect combination"

Food & Wine US Crystyl Mo

May 2010

GO LIST - 100 BEST NEW FOOD & WINE EXPERIENCE IN THE WORLD 78. Shanghai’s French star: Mr and Mrs Bund serves Château Pétrus by the glass to pair with chef Paul Pairet’s beef bourguignon.

ELLE France Catherine Roig

April 2010

LE TOP 20 DE SHANGHAI - 16. LE RESTO HYPE THE place to eat à Shanghai? Mr & Mrs Bund, le resto du chef français Paul Pairet, belle gueule et énorme talent (TOP 20 OF SHANGHAI - 16. RESTAURANTS AND THE HYPE THE place to eat in Shanghai? Mr & Mrs Bund, the restaurant of French chef Paul Pairet, handsome and with enormous talent.)

Eat Magazine Germany Jürgen Franke

Dec 2009

The Maximum Leader- Paul Pairet: the Mastermind in cooking has redefined fine dining in Shanghai. Unforgettable experience pleasure, which was given by the Frenchman from Montpellier.

Le Figaro Alice Béguet

February 18, 2012

Paul Pairet, Coqueluche de Shanghai / Paul Pairet, the Darling of Shanghai Ultraviolet, new food-sounds-image-smell concept, states the ambitions of this gastronomy genius’s, for too long overlooked. (…) An extra-ordinary Chef (…) Unafraid to ruffle the hair of the great defenders of haute cuisine, Paul Pairet breaks the rules, has fun in reinventing the meal, update the social concept of food, and keeps on climbing to the top of the most incredible chefs of his time.

Magazine Références Hôteliers-Restaurateurs International Jerome Chapman

January 2012

Craftsman of the "Trendy Sexy" cuisine which pleases the palate, Paul Pairet signs with talent an innovative approach to the French culinary fundamental, dusting unnecessary burdens to propel it into the era of time and the third millennium. Recording an average of 275 meals per day, Mr & Mrs Bund is the most fashionable restaurant in Shanghai. …his (Pairet’s) next project is opening a revolutionary concept: UV (Ultra Violet). A table of 10 seats in a multidimensional space which will serve ultra avant-garde cuisine, nestled in a secret place in Shanghai.