The vice tightens a little more each week in Top chef. This Wednesday, May 8, a new elimination will take place among the two brigades competing and led by, on the one hand, Hélène Darroze, Dominique Crenn and Stéphanie Le Quellec, and on the other, Philippe Etchebest, Paul Pairet and Glenn Viel. But it is always with undisguised pleasure that Paul Pairet has reconnected with the adventure of M6, he who has become an essential figure.
For the purposes of filming, he never hesitates to leave his life in Shanghai where he has lived most of the year for a long time now. Because if Paul Pairet began his career in Paris, he quickly continued it in Australia, Indonesia and then China. It was in 2012 that he created a so-called “immersive” restaurant in Shanghai, called Ultraviolet. The principle is quite unique since customers do not know the address in advance and have the opportunity to enjoy an exceptional and multisensory meal. Ultraviolet quickly found its audience and in five years won no less than three stars in the Michelin guide.
Paul Pairet does not forget France, however. In 2023, he reconnected with the capital, other than for Top chef, by opening the chic bistro Nonos at the Hôtel Crillon, place de la Concorde, in the 8th arrondissement. He offers the French grill thanks to a “timeless kitchen” and that everyone loves. A chic deli offer with a selection of seafood, cold meats, smoked fish and cheeses is also offered to customers, who can enjoy both for 6 euros and for over 200 euros.
Paul Pairet, a starred chef who prefers to eat with others
Thus, Paul Pairet sees his life divided between Paris and Shanghai. “I live for three months in Paris, the rest in Shanghai“, he confided to Parisian last March. During this interview, the chef also made an astonishing confession about his life, which is valid as much for France as for China: “It’s extremely rare that I cook“. And to explain: “I earn money by cooking and I lose it in other people’s restaurants! I eat everything, but there is a time for everything. I never do several gourmet tables in a row. On a daily basis, I draw inspiration from the tests I do for my restaurants. In Shanghai, I love making a lunch of dim sum (small bites, especially steamed). I’m crazy about ha kao, these shrimp ravioli with their snapping flesh!“
When in Paris, there are also its little habits. “For a long time, my favorite Parisian address was the Plaza Athénée (8th arrondissement), during the time of Alain Ducasse with his cuisine based on ‘naturalness’ – he managed to convince me of what did not convince me. Now I love it Pavilion (Paris, 8th) by Yannick Alléno, a real ‘gastro’ but faster. But deep down, I can have as much fun with a nice pizza for 10 euros as with an ultra-technical plate for 100 euros in a great restaurant.“, he assured. Good addresses to keep in mind!
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