Under The Sea by Ephemera Restaurant Group | The first immersive restaurant in Paris
Under The Sea by Ephemera - credits Fred Durantet
Under The Sea by Ephemera - credits Fred Durantet
Under The Sea by Ephemera - credits Fred Durantet
Under The Sea by Ephemera - credits Fred Durantet
Under The Sea by Ephemera - credits Fred Durantet
Under The Sea by Ephemera - credits Fred Durantet
Under The Sea by Ephemera - credits Fred Durantet
Under The Sea by Ephemera - credits Fred Durantet
The team behind Under The Sea by Ephemera - credits Fred Durantet
Recently opened in Paris, at the MK2 Bibliothèque on 160 Avenue France in the 13th arrondissement, the first immersive restaurant in France: Under The Sea by Ephemera. The three young entrepreneurs of the Ephemera Restaurant Group, Jade Frommer, Annaïg 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 décor: 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.
So if you’re driving to the South of France this summer, a visit to Paris and a plonge in the ocean to discover its ‘majestic fauna and luminescent flora’ whilst enjoying real French cuisine for a reasonable price, might be a fun idea!
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Under The Sea by Ephemera | A gastronomy experimental and accessible
To create the unique atmosphere the team of Ephemera restaurant Group worked together with several experts. Henriette & Compagnie, a company accustomed to create film sets, designed the decor, while the Superbien studio 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 and Pordamsa.
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.
On the rather small menu you will find amongst other dishes: ‘Le Tataki de Truite’, ‘Le velouté d’asperges’, ‘Ceviche par nos plongeurs’, ‘Avocado toast avec crevettes ou végétarienne’ and as bread they serve the delicious ‘Brioche feulletée Maison aved beurre au algues’. And they have several sweets to finish your meal. Check out the video, the text continues below.
An immersive bar serving tapas and drinks completes the space. The restaurant has a capacity of 100 seats, the restaurant is open for lunch (3 time slots of 50 covers: 12:15 p.m. / 12:45 p.m. / 1:30 p.m.) and dinner (2 services at 7 p.m. and 9:30 p.m.).
The entrepreneurs first tested their concept in Lyon, a restaurant with the theme of ‘Charlie et la Chocolaterie’ and restaurant Chokä. Those are closed. We wonder if it looks like the recently opened new fine-dining restaurant, 20,000 Leagues Under the Sea, in Las Vegas.
Website: Under The Sea by Ephemera
