Chapter I

The sun was setting over the small town of Montclair, bathing the cobblestone streets in a fiery glow. The windows of the houses lit up one after another, creating a play of shadows and light on the stone facades. The street lamps lining the roads came to life simultaneously, adorning the town with a second daylight.

In the heart of this tranquil city, one place stood out from all the others. It was a restaurant, its modest and discreet exterior contrasting with the warm atmosphere and intoxicating aromas wafting out. Its name: Le Palais d'Épicure. A paradoxical place where simplicity blended marvelously with extravagance.

Jean-Luc Moreau, the star chef and owner of the establishment, was bustling in his kitchen, orchestrating each dish like a maestro conducting an orchestra. At fifty years old, Jean-Luc could boast of having reached what a human could achieve in the exercise of his art. The path to get there was strewn with obstacles and triumphs of all kinds. He had climbed the rungs of gastronomy one by one, without shortcuts and without flinching.

Born into a family of local farmers, Jean-Luc discovered his passion for cooking at a very young age. By the age of 12, he was already helping his mother prepare family meals, mesmerized by the scents rising from the pots. These aromas were his first love, one he pursued all his life through the twists and turns of his memory.

His natural talent for distinguishing flavors and marrying them together quickly set him apart. At 18, he left Montclair for Paris, stars in his eyes and the firm resolution to make a name for himself in the world's culinary capital.

The early years were truly difficult. Working in cramped and hostile kitchens seemed like the light at the end of the tunnel. However, Jean-Luc did not give up; he knew this world was tough, especially for a dreamer like him from an unknown town. He showed resilience, viewing each failure as a lesson, each criticism—fair or unfair—as fuel to climb to the top. After years of hard work, he finally caught the attention of Pierre Dumont, a Michelin-starred chef whose reputation was well-established.

Under Dumont's tutelage, he perfected his craft, developing his personal technique as an artist, combining tradition and innovation. During these years of apprenticeship, he traveled extensively, encountering various cuisines, which allowed him to become more mature and inventive.

At 32, after winning various competitions and making a name for himself in the industry, Jean-Luc took the plunge by opening his own restaurant: Le Palais d'Épicure. Twenty years and three Michelin stars later, Jean-Luc Moreau had become a legend in the field, his restaurant a haven for gourmet enthusiasts, a heritage for the town of Montclair.

That evening, the restaurant was fully booked. Customers savored each dish with delight, unaware that this dinner would be the last served by Jean-Luc. Midway through the evening, a dull pain pierced his chest. Ignoring the first signs, he continued to oversee his team, refusing to let his body betray him. But the pain intensified, and soon, he could no longer ignore it.

*What is happening to me? Not tonight, not now!*

His movements became clumsy, his thoughts muddled. He discreetly slipped out of the kitchen, trying to collect himself in the small courtyard at the back of the restaurant. The cool night air brought some relief. He had never overindulged in his life, had a good constitution, and robust health. Yet, recently, he had been experiencing more frequent discomforts. He had consulted his doctor, who found nothing after a plethora of tests.

*Exercise, reduce your workload, avoid stress*—such were the doctor's recommendations. Of course, he ignored them. His work brought him so much joy, how could he neglect it? Just thinking about it stressed him out.

"Jean-Luc, are you okay?" he heard behind him.

"Yes, I'm fine, Mathilde, just a bit of pressure," he replied.

"Your discomforts seem to be getting more frequent. Why not take the night off? It's just another day," Mathilde said.

This remark made Jean-Luc pout. To Mathilde's delight, she burst out laughing as she sat beside him. She had been working with him for about ten years. Beyond being her boss and mentor, he was like an older brother to her.

*She's right, I need to take care of myself. But how can I when every night is a new adventure?* he thought.

"Pouting doesn't change the fact that I'm right," Mathilde added, breaking the silence as they gazed at the stars.

Jean-Luc sighed. "I suppose I'll take your advice," he said, standing up.

After barely three steps, Jean-Luc fell to his knees, feeling as if a knife had stabbed his stomach. His breath short, vision blurred, he collapsed onto the cobblestones, his heart in unbearable agony. He heard Mathilde's desperate cries, but her words were indistinguishable. Even the sensation of her hands on his chest felt distant. He was dying, that was clear, and he accepted it.

*I can't believe it's ending like this. Not this way. Mathilde, I'm sorry.*

His last thoughts were for his family, then his life's work: his restaurant, his team. He didn't think of glory or stars but of the moments spent creating, nourishing, sharing his love for cooking. With a final sigh, Jean-Luc Moreau closed his eyes, as a long-lost memory surfaced to bid him farewell.

As night fully enveloped Montclair, the chef's lifeless body lay beneath the stars. The autopsy would reveal he had been poisoned.

But this was not the end. For Jean-Luc, it was just the beginning of a new existence, a life where even death had no hold on him, where flavors allowed him to defy heaven and earth. The legend of the Immortal Chef had just been born.