After several experiences in Australia and France, Korean chef Esu Lee opened his Jip – which means ‘home’ – a tiny restaurant with minimalist décor, where guests share the counter shoulder to shoulder. He creates a sensitive dialogue between France and Korea: eryngii mushrooms with jalapeño and béarnaise sauce; mandu with duxelles and gochujang; octopus stew with sambal and spring onion sabayon. This signature Franco-Korean cuisine reflects the chef's intelligence and personality.