66. Self-Expression in Ice Cream, Yakitori, & Natural Wine at Le Rigmarole & Folderol

Chefs Robert Compagnon and Jessica Yang met while working at Guy Savoy in Paris. Together, they moved to New York and eventually back to Paris to open Le Rigmarole, a binchotan-fired restaurant inspired by Robert's time living in Japan, Jessica's Taiwanese heritage, and their shared expertise in French cooking. Later, they opened Folderol, an ice cream parlor that also happens to have an amazing wine list. 

 

In the last BTG ep of 2021, Chris chats with Robert and Jessica about the difference between fresh produce in NYC and Paris, the elusive texture of melon sorbet, the sustainable and democratic sourcing of seafood, the balance between omakase and a la carte menus, and the French name for the oyster of the chicken.

 

Follow Folderol at https://www.instagram.com/f.o.l.d.e.r.o.l/ 

Follow Le Rigmarole at https://www.instagram.com/lerigmarole/