Le Rigmarole
French restaurant · Folie-Mericourt
10 Rue du Grand Prieuré, 75011 Paris, France
Highlights
Franco-Japanese grill with yakitori, pasta, and pizza
Franco-Japanese grill with yakitori, pasta, and pizza
"One of the most unique tasting menus in town can be found on a quiet street in the 11th arrondissement—the same neighborhood where all of the city's most epoch-defining neo bistros and contemporary restaurants, such as Le Châteaubriand and Septime, have gotten their start—in a blink-and-you-miss-it space. There is warm, dim lighting and a smattering of simple wood tables but the best seats for solo diners or duos are those right at the long counter where the chef-couple Robert Compagnon and Jessica Yang (who met working for Guy Savoy in Paris) preside over an open kitchen with a binchotan grill. The menu des chefs might read like a shopping list–pigeon, oysters, salmon, mackerel, endive, leek–but these are the ingredients that will be grilled and served one at a time. Among the non-grilled dishes, there may be fresh pastas, tartare, and almost always a butternut beignet." - Lindsey Tramuta, Sara Lieberman
"An omakase-style lunchtime-only tasting that upended Parisian formats with a relaxed, long service featuring pickled vegetables to start, a succession of binchotan-grilled skewers (occasionally including chicken heart or artery), fresh pasta, fish tartare, tempura-fried seasonal items like butternut squash, and artisanal ice creams—marked by its intimate, ingredient-driven progression and roots in haute kitchens." - ByLindsey Tramuta
"One-Michelin-starred French-Japanese grill that everyone is obsessed with." - Maria Yagoda
"A Japanese-influenced spot in Paris that earned its first Michelin star in the 2020 guide, noted for its Japanese-inspired culinary approach." - Caleb Pershan
"A two-year-old 11th Arrondissement spot run by Americans Jessica Yang and Robert Compagnon that applies Japanese binchotan-skewer technique to an adventurous, Mediterranean-tilting menu; expect yakitori-style skewers (including duck hearts), small palate-cleansing bites like tiny pastas, and bold, inventive combinations that feel both daring and informed by Japanese grilling traditions." - Meghan McCarron
