Avant-Garde Cusine by Paul Pairet

Critically acclaimed chef de cuisine Paul Pairet takes diners on a culinary journey —“perhaps the most innovative cuisine in the city,” according to World Travel Guide.

The innovative cuisine of Pairet, who is from southern France, has created a stir in virtually every restaurant in which he has worked (including Michelin-starred establishments and five-star hotels).

In Hong Kong, early in his career, Pairet’s dessert of tomato, stuffed with peas, sweet rice and cottage cheese “had gastronomes delighted,” according to Asian Hotelier. When he arrived in Australia, at Mesclun, Vogue told its readers, “Every now and then a chef arrives on the Sydney food scene who offers something really fresh and exciting… “[Pairet] dares to blend strong and unusual flavors and to invent new ones. His creations are also visually arresting….”

In Turkey, Life Istanbul said of the food he created at Cam, “You find yourself in a different place with every bite,” while in France, critics put his cutting-edge eatery Mosaic in the same category as Alain Ducasse’s Spoon. Said F.G. Herme in his book Super Cocotte, “Pairet is… a genius.”

Pairet is wowing the critics again at Jade on 36: “For my last meal on earth, nothing but Jade on 36 will suffice,” said Joanne Harris of The Times (of London). In Shanghai he is creating striking, avant-garde dishes influenced by his peripatetic nature (revealed in an enthusiastic borrowing from a multitude of culinary traditions) and his background in science, which allows him to employ cutting edge, often technically difficult techniques in his creations. The process may be complex, but the result is simply delicious.