Paris · ice cream
Folderol
A direct line from a Le Fooding Best Restaurant to an ice cream counter, run by the same chefs, with specific and unusual flavours (hojicha, soy-rapadura, coconut and melon-basil sorbets) rather than a generic seasonal menu — a second, differently shaped test of chef authority translating into ice cream.
What to order
The banana ice cream, singled out by Le Fooding as a hidden gem, or the hojicha and soy-sauce-and-rapadura-sugar flavours it highlights by name.
What we know
- Founded by the owner-chefs of Le Rigmarole, named Le Fooding's Best Restaurant of 2019, directly linking the ice cream counter to a recognised chef-led restaurant kitchen
- Distinctive, specific flavours documented by Le Fooding: hojicha, soy sauce and rapadura sugar cone, cookies and cream, coconut sorbet, melon and basil sorbet, and a banana ice cream singled out as a 'hidden gem'
- Format is deliberately hybrid: an ice cream parlour built into a wine shop, with a concrete bar for both
- Continued Le Fooding coverage from November 2021 through a 'cave à manger' piece dated July 2026 shows sustained editorial attention over nearly five years
- Status
- open
- Address
- 10 Rue du Grand Prieuré, 75011 Paris
- Maker
- Jessica Yang and Robert Compagnon, also the owners of the restaurant Le Rigmarole
- Website
- www.folderol.fr/
- Last checked
- 2026-08-21
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