At Rigmarole, the best pizza in Paris is ephemeral

Robert Compagnon and Jessica Yang (here in 2018, in the garden of their restaurant Le Rigmarole) leave the keys to their establishment to Dan Pearson, transforming it into Pizzamarole. CHRISTOPHE ARCHAMBAULT/AFP

GASTRONOMIC CRITICISM – Jessica Yang and Robert Compagnon entrust their starred micro-table specializing in Japanese barbecues to Dan Pearson, a baker passionate about natural sourdough, until February.

What if the best pizza in the capital was ephemeral and shaped by an American baker? Until mid-February, Jessica Yang and Robert Compagnon transform, the time to welcome their second child, Le Rigmarole (11th), their starred micro-table specializing in Japanese barbecue, into Pizzamarole, leaving the keys to Dan Pearson .

A funny choice? “We weren’t particularly looking to open a pizzeria, we had thought of sushi, ramen… It was all about meeting people. We made friends with Dan when he came to dine at Rigmarole. He then invited us to his home and the pizza he cooked for us was the best we have ever eaten! It was from him that the concept was born. says Robert Compagnon.

Dan Pearson has had a passion for seven years for natural fermentation and quality flours, which he worked in bakeries in the United States, Spain and France (at Ten Belles in Paris, in particular). “During his experiences…

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