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/
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72. Artistic Creativity in Spirits Marketing with Vadim Grigoryan
71. The Hong Kong-Hollister Hustle with Christian Pillsbury of Eden Rift
70. Digital Transformation, Sustainability, and Sweetgreen with Chengyi Lin
69. The Legacy of Tour d’Argent with André Terrail
68. Douro Valley & Global Strategy with Felipe Monteiro
67. Back in Alsace with David Neilson
65. David Lebovitz on Drinking & Cooking French
64. The Patina of Montrose with Levi Lemaster
63. Differentiating Hotel & Restaurant Wine Lists with Patrick Olds
62. Texas Report with Valerie Trasatti & Drew Gimma
61. The Human Scale of Winemaking & Importing with Stephen Bitterolf
60. The Versatility of Riesling: Part 2 with Julie Dalton
59. The Versatility of Riesling in Restaurants with Andres Blanco & Dale Ellington
58. Japanese Whiskey & Asahikawa Ramen with Christopher Huang
57. Foraging for Cali Herbs with Birk O'Halloran
56. Get the Bag(uette) with Otto Sanchez
55. Piquette & Pick Dates with The Austin Winery
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