Artisanal Ice Cream and Natural Wines at Folderol in Paris
Pastry chef Jessica Yang creates ice cream flavours on a day-to-day basis and according to her mood, served with a glass of wine if desired.
Just next to Rigmarole, the restaurant where Jessica Yang works on desserts alongside her husband, chef Robert Compagnon, Folderol attracts a mixed crowd. This former wine bar has found a new lease of life by offering artisanal ice cream made by the Taiwanese American pastry chef, who honed her skills at such renowned establishments as Guy Savoy.
Jessica Yang devises the flavours for her ice cream according to her mood or depending on the seasons. In autumn 2021, figs were celebrated, with a fig and hibiscus sorbet and a fig and shortcake-flavoured ice cream. Folderol is for everyone, from those with a passion for natural wine—who will find something they’ll love in Folderol’s well-stocked cellar—to families and children when it’s time for a snack. Wine and ice cream are found side by side, but are not necessarily ordered together; customers can see where the mood takes them in this unique, hybrid establishment.
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