Here’s a friend’s report on a multi-course meal at La Rigamarole. It looks and sounds extraordinary.
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Unfortunately, it delayed its reopening another week (at least) - they’ve been closed since May 1, and will not open until at least June 19th - and so we’re unable to try it this year. 
They were just there
The website indicates that the restaurant has (re)closed until at least June 19 due to a family emergency.
Thanks for sharing. From the report, the concept hasn’t changed, the meal started with japanese (tempura, sashimi and grill) and ended with pasta dishes. Not too different from my meal before the covid.
Ah!
Happy to share. She has a lot of reports from Paris, for those who are interested. She usually eats much higher on the hog than I, so my reading is mainly vicarious
I’d been meaning to give this place a try for a few years now, from even before the change to the most recent format, but the timing never worked out until this year.
As the very good linked post above notes, most of the cooking is on a binchotan grill, and they ask your likes and dislikes in advance and accommodate them.
What I’d not realized is they serve the same thing to all at the table, and so my wife’s dislike of most shellfish means my daughter and I got no shellfish as well, which was a shame.
We chose the middle menu.
The pickled vegetables (quite nice):
The tempura batter on the spring onions was nice, but the ratio of batter to onion made this inferior to onion rings (or asparagus or broccoli or…) tempura:
The next several courses:
The dessert and mignardise:
There was more than enough food. I thought the price very fair for the quality and quantity offered.
The service is very warm, and the room was appealing on a sunny early afternoon.
If the idea of the above meal appeals, I’d heartily encourage anyone to go. But if in Paris for a relatively short time, I’d see little reason to choose Le Rigmarole given that it’s not very French and you could likely find something similar in NYC or London or ???
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Great to see an update report of the place.
Bear in mind the two chefs are both coming from US. Robert has worked in Japanese restaurants, and Jessica studied patisserie in France. I see seasonal French influences in their Japanese, Italian cooking.
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