A LA FOLIE
Pastry shop · Naperville ·
Handcrafted macarons, eclairs, croissants & French classics
Handcrafted macarons, eclairs, croissants & French classics
"On the tree-lined, pedestrian-only Española Way in South Beach, À la Folie offers a delightful escape to Paris with its cozy bistro feel and inviting backyard wine bar, Bar Derrière (a little speakeasy of sorts that specializes in natural, biodynamic, organic, and sustainable wines). Grab a glass of something chilled while savoring French classics like rich French onion soup and a crispy croque monsieur. The intimate setting is ideal for people-watching, and warm, attentive service adds to the European experience." - Allison Ramirez
"As part of a wider shakeout among French restaurants this year, La Folie—a longtime fine-dining institution—closed even before the pandemic." - Becky Duffett
"After 32 soigné years in Russian Hill, the restaurant will close on March 14 as chef-owner Roland Passot retires to spend more time with his family and write a book. Known for foie gras, poached lobster, lofty soufflés, and other decadent dishes, La Folie opened in the 1980s alongside Stars, Zuni Cafe, and Square One and represented an old-guard era of white tablecloths and fine silver; Passot lamented that “French fine dining seems to be an endangered species” and echoed Paul Bocuse’s maxim that “Happiness is in the kitchen.” The restaurant endured a rough year—suffering a flood in June that forced four months of renovations to replace floors and ceilings—while Passot turned 65 and his wife Jamie battled breast cancer; unlike many peers he remained in the kitchen, cooking six nights a week, and admitted, “I’m getting too old for this,” describing even taking down New Year’s Eve decorations at 3:30 in the morning on wobbly knees. He is seeking a buyer but doubts a new owner would continue the La Folie concept; the operation will relinquish two leases (the restaurant and kitchen in one building, the lounge and private dining room in another), though both landlords have agreed to honor current lease rates and the spaces were recently renovated after the flood. Passot said the most emotional moment was telling long-serving staff—some of whom had been there up to 20 years—and expressed gratitude and pride in the many employees who went on to become chefs; his partnerships with Vine Dining, Left Bank Brasserie, and Meso will continue." - Becky Duffett
"I note that David Golovin spent time working in high-end Bay Area kitchens such as La Folie, which contributed to his professional background." - Ellen Fort
"I found a fun experience in the lounge at La Folie." - Ellen Fort