It was never intended to be a gimmick, but as 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 flavor — olive oil, peanut, tangerine, cold brew, miso.
NY Times, Dua Lipa, Rosalía, Timmy & Kylie getting papped at Rosalía’s party, aesthetic TikToks, the natural wine enthusiasts — 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.
