{"id":76441,"date":"2022-03-31T13:57:12","date_gmt":"2022-03-31T11:57:12","guid":{"rendered":"https:\/\/www.horecatrends.com\/?p=76441"},"modified":"2022-04-05T16:20:43","modified_gmt":"2022-04-05T14:20:43","slug":"under-the-sea-by-ephemera-restaurant-group-the-first-immersive-restaurant-in-paris","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/under-the-sea-by-ephemera-restaurant-group-the-first-immersive-restaurant-in-paris\/","title":{"rendered":"Under The Sea by Ephemera Restaurant Group | The first immersive restaurant in Paris"},"content":{"rendered":"

Recently opened in Paris, at the MK2 Biblioth\u00e8que on 160 Avenue France in the 13th<\/sup> arrondissement, the first immersive restaurant in France: Under The Sea by Ephemera. The three young entrepreneurs of the Ephemera Restaurant Group, Jade Frommer, Anna\u00efg Ferrand and chef Loris de Vaucelles, created a restaurant where your taste buds will be surprised, without breaking the bank and where you will immerse yourself and your company in the theme of the ocean. Video projections on large screens, light and sound effects and a spectacular d\u00e9cor: everything to create a unique atmosphere within the place. The chef is Loris de Vaucelles and he works with high quality products and has a lot of creativity, watch the video later in the article.<\/p>\n

So if you\u2019re driving to the South of France this summer, a visit to Paris and a plonge in the ocean to discover its \u2018majestic fauna and luminescent flora\u2019 whilst enjoying real French cuisine for a reasonable price, might be a fun idea! <\/em><\/p>\n

1 minute read<\/p>\n

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Under The Sea by Ephemera | A gastronomy experimental and accessible<\/strong><\/h3>\n

To create the unique atmosphere the team of Ephemera restaurant Group<\/a> worked together with several experts. Henriette & Compagnie, a company accustomed to create film sets, designed the decor, while the Superbien studio<\/a> took charge of the video projections and special effects. Finally, the sounds and lights were imagined by Aquila. The tableware, based on the theme of the oceans, comes from Degrenne<\/a> and Pordamsa<\/a>.<\/u><\/p>\n

The menu is designed by Loris de Vaucelles who worked in the kitchens of Thierry Marx and Sylvestre Whahid. He and his team of 20 persons, use a lot of local flavors and seasonal products. Stars of the plates, the fish are all from French and fished sustainable.<\/p>\n

On the rather small menu you will find amongst other dishes: \u2018Le Tataki de Truite\u2019, \u2018Le velout\u00e9 d\u2019asperges\u2019, \u2018Ceviche par nos plongeurs\u2019, \u2018Avocado toast avec crevettes ou v\u00e9g\u00e9tarienne\u2019 and as bread they serve the delicious \u2018Brioche feullet\u00e9e Maison aved beurre au algues\u2019. And they have several sweets to finish your meal. Check out the video, the text continues below.<\/p>\n