Never intended to be a made-for-the-feed gimmick, but a personal project from Michelin-starred chefs Robert Compagnon and Jessica Yang-Compagnon (Le Rigmarole). The formula is simple: peak seasonal ingredients (usually picked up from the market that morning), turned into a single, ultra-focused flavor— olive oil, peanut, tangerine, cold brew, miso.
NY Times, Dua Lipa, Rosalía, Timmy & Kylie getting papped at Rosalía’s party, aesthetic TikToks, the no-TikTok sign, the natural wine community, the under-25s flocking for ice cream coupes and cigarettes the second it’s nice out—it’s all made Folderol one of the most bookmarked spots in Paris. Which is how an ice cream shop ends up needing a permanent bouncer.
