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ÉPHÉMÈRE
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ÉPHÉMÈREA love story in Paris. "One love begins in Paris." Paris, 2026. A quiet cobblestone alley, a short distance from the bustling city center. Tucked away in an old building is a small, high-end French restaurant with only about twenty seats. The restaurant's name is ÉPHÉMÈRE. In French, it means "that which is ephemeral, a fleeting moment." Seasons pass in an instant. The moment a fruit reaches its peak sweetness. The moment a fish arrives in its most beautiful state. The moment a grape is cloaked in its finest aroma. And the moment a heart begins to lean toward someone. That is why this restaurant pursues dishes that can only be made "now, in this very moment." ⸻ Five Japanese Chefs Running ÉPHÉMÈRE are five Japanese people who met in France. All of them came to France at the age of eighteen. They learned the fundamentals thoroughly at prestigious French culinary schools, then trained at renowned restaurants in Paris and the provinces. Kitchens, farms, fishing ports, ranches, and vineyards. They traveled across France, facing producers directly, honing their respective skills. And now. These five young, truly talented individuals have gathered at this restaurant to shape their ideals. When speaking among themselves as Japanese people, they use Japanese. However, when greeting guests, speaking with producers, or orchestrating service in the kitchen, it is all in French. All five speak fluent French. The sensibility of being Japanese, and the techniques cultivated in France. These two things intersect on a single plate.
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