{"id":18262,"date":"2025-11-23T11:56:03","date_gmt":"2025-11-23T10:56:03","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/ebene-the-free-breath-of-an-emerging-story\/"},"modified":"2026-07-22T11:53:05","modified_gmt":"2026-07-22T09:53:05","slug":"ebene-the-free-breath-of-an-emerging-story","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/chronicle\/ebene-the-free-breath-of-an-emerging-story\/","title":{"rendered":"Eb\u00e8ne, the free breath of an emerging story"},"content":{"rendered":"

Some stories are more touching than others. Perhaps because they are born at the right time, perhaps because they are carried by kind souls who whisper to us, almost silently, about addresses that deserve a detour. In the heart of the 15th arrondissement, chef Jihyun Kim, a former disciple of Alain Passard, recently opened Eb\u00e8ne<\/strong><\/a>with Simon Plantrou in the dining room. <\/p>\n

\"251122
The Eb\u00e8ne restaurant in Paris XV \u00a9Edouard Amoiel<\/figcaption><\/figure>\n

Personal space<\/h2>\n

And this story is touching. Because they’re young. Because they’re just starting out. Because they’re taking over a business at a time when the economy is being cautiously observed. It’s also touching because they’re starting out – sincerely, intensely – and the cuisine we discovered that day was… readable, generous and wonderfully seasoned. Just-cooked, with a touch of originality, it is a cuisine that focuses as much on vegetables as on fish, with the occasional burst of meat, but always just right. <\/p>\n

In this establishment designed as a personal space, with its open kitchen and just a few tables, there’s no judgment, no need to respond to imposed codes, no desire to mask simplicity with the artifices that gastronomic decorum likes to brandish at such times. Here, all is free, all is pure. <\/p>\n

\"251122
Pan-fried scallops at Eb\u00e8ne Paris \u00a9Edouard Amoiel<\/figcaption><\/figure>\n

Saint-Jacques de Dieppe<\/h2>\n

We were seduced by a pumpkin velout\u00e9, carried by a light cream that inevitably evoked the inimitable velout\u00e9s of Ma\u00eetre Passard. We marveled at a leek with seaweed vinaigrette, escorted by bouchot mussels in escabeche. We couldn’t resist the winter vegetable vol-au-vent, a crisp, airy puff pastry, let alone the pan-fried Dieppe scallops with saut\u00e9ed leeks. <\/p>\n

There’s something going on with Eb\u00e8ne. Something simple, sincere, almost obvious. A youthful energy that has everything to please, that seduces without calculation, and above all that moves forward in complete freedom. It is our duty to accompany them in this gastronomic quest. Bravo to these two protagonists, and to their team. Long may they continue in this wonderful vein. <\/p>\n","protected":false},"excerpt":{"rendered":"

In the heart of the 15th arrondissement, Eb\u00e8ne reveals itself as a discreet promise: that of a young Korean chef trained at Passard’s, who cooks with sincerity, freedom and a precision that gently imposes itself.<\/p>\n","protected":false},"author":4,"featured_media":18266,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"Eb\u00e8ne, the free breath of an emerging story | Restaurant Paris | Edouard Amoiel","description":"In the heart of the 15th arrondissement, Eb\u00e8ne reveals itself as a discreet promise: that of a young Korean chef trained at Passard's, who cooks with sincerity,"},"_slim_seo_primary_term_category":0,"_slim_seo_primary_term_post_tag":0,"_slim_seo_primary_term_restaurants-par-lieux":0,"_slim_seo_primary_term_style-de-restaurant":0,"footnotes":""},"categories":[356],"tags":[],"restaurants-par-lieux":[357],"style-de-restaurant":[],"class_list":["post-18262","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chronicle","restaurants-par-lieux-paris"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/18262","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/comments?post=18262"}],"version-history":[{"count":1,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/18262\/revisions"}],"predecessor-version":[{"id":27121,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/18262\/revisions\/27121"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/18266"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=18262"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=18262"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=18262"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=18262"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=18262"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}